This Recipe was made with

Shortbread Shortbread


  • 2/3 Cup Heavy Whipping Cream
  • 2 Tablespoons Butter
  • 1 Package (11oz.) Milk Chocolate Chips
  • 1 Teaspoon Vanilla Extract Ice Cream


  • 2 Pints Coffee Ice Cream, Softened, Divided
  • 2 Packages Archway Shortbread Cookies, Crushed, Divided, ( 3-cups)
  • 1 Cup Milk Chocolate Toffee Bits, Divided
  • 1 Pint Vanilla Ice Cream Softened
  • Additional Toffee Bits, OPTIONAL


Directions to prepare, bake/chill and serve In a small saucepan, heat cream and butter over low heat. Add chocolate chips; let stand for 1-minute. Whisk until sauce is smooth. Stir in vanilla. Cool for 30-minutes, stirring occasionally. Meanwhile, line the bottom and sides of a 9x5x3-inch loaf pan with plastic wrap. Spread i pint coffee ice cream into prepared pan; sprinkle with 1 cup cookie crumbs and 1/2 cup toffee bits. Top with vanilla ice cream. Freeze for 20-25 minutes or until firm. Spread with 3/4 cup chocolate sauce; freeze for 20-minutes. Top with remaining coffee ice cream; sprinkle with 1 cup cookie crumbs, and toffee bits. Cover and freeze for 4 hours. Transfer remaining sauce to a microwave-safe dish; cover and refrigerate. Remove dessert from freezer 10-minutes before serving. Using plastic wrap, remove dessert from pan, discard plastic wrap. Press remaining cookie crumbs into sides. Using a serrated knife, cut into 12 slices. Warm reserved sauce in microwave; serve with ice cream cake. Drizzle warm sauce over each slice and sprinkle with additional toffee bits if so desired. Approx: 12 Delicious Servings and 1-1/4 Cups Sauce