Recipe information
Ingredients for - Ladyfinger Ice Cream Cake
1. 2 packages (3 ounces each) ladyfingers, split -
2. 3 cups vanilla ice cream, softened -
3. 1 jar (16 ounces) hot fudge ice cream topping -
4. 1 package (8 ounces) toffee bits -
5. 3 cups chocolate ice cream, softened -
6. 3 cups coffee ice cream, softened -
How to cook deliciously - Ladyfinger Ice Cream Cake
1. Stage
Arrange ladyfingers around the edge and on the bottom of a 9-in. springform pan coated with cooking spray.
2. Stage
Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm.
