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Amazing Toffee Peanut Crunch Ice Cream Cake

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“This is one of the best ice cream cakes ---if you can't find Skor bars then use any toffee bar for this. This cake is perfect for a summertime birthday party, you may use all half and half cream to make the sauce, but I find that it is better with half whip cream and half and half --- this is *so* good! :)”

Ingredients Nutrition

  • CAKE
  • 1 14 cups crushed chocolate wafers
  • 13 cup butter or 13 cup margarine, melted
  • 2 quarts good-quality vanilla ice cream (softened JUST enough to spread, careful not to melt!)
  • 8 (8 ounce) bars Skor candy bars, crushed or 8 (8 ounce) any chocolate-covered english toffee bars
  • 1 14 cups unsalted peanuts, coarsely chopped
  • 12 cup butter (no subs!)
  • 1 cup packed brown sugar
  • 14 cup half-and-half cream
  • 14 cup whipping cream
  • 1 12 teaspoons vanilla


  1. Grease a 13 x 9-inch baking pan or a 10-inch springform pan.
  2. To make the cake: In a bowl, combine the wafer crumbs and melted butter.
  3. Press into bottom of prepared baking dish.
  4. Place in freezer for 20 minutes.
  5. Remove from freezer and spread 1 quart of ice cream over the crumb crust.
  6. Sprinkle the crushed Skor bars over the ice cream, and press in slightly with a back of a spoon.
  7. Carefully spread remaining 1 quart of ice cream over the crushed bars.
  8. Sprinkle with chopped peanuts.
  9. Freeze for 3-4 hours.
  10. To make the Sauce: In a small saucepan, melt butter over low heat.
  11. Stir in the brown sugar, the half and half cream and whipping cream; cook, stirring constantly over low heat until sugar has dissolved.
  12. Remove from heat and add/mix in vanilla.
  13. TO SERVE: Remove cake from freezer and pan (if you are using a springform pan) if not just cut into squares if you are using a 13 x 9-inch pan.
  14. Pour the slightly cooled or cold toffee sauce over the cake.

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