Toffee-Coffee Ice-Cream Torte

Ingredients

• 1 quart ice-cream chocolate shell softened
• 6 tablespoons rum / brandy / coffee liqueur divided
• 1.5 tablespoons cornstarch 
• 12 ounce chocolate bar finely chopped
• 0.5 gallon whipped cream softened
• 1 tablespoon coffee instant
• 3 ounce ladyfingers 
• 1 cup hot-brewed coffee 
• 0.5 cup sugar 
• 12 servings non-dairy whipped topping chopped

Equipment

• bowl
• sauce pan
• plastic wrap

Directions

1. Line 2 (9- x 5-inch) loafpans with plastic wrap, allowing excess to hang over sides.
2. Stir together 1 tablespoon coffee liqueur and instant coffee granules until dissolved.
3. Combine coffee mixture, chocolate ice cream, and half of the chopped toffee in a large bowl. In a separate bowl, combine 1/2 gallon coffee ice cream and remaining chopped toffee.
4. Spread half of chocolate ice-cream mixture evenly into 1 prepared loafpan; top with half of coffee ice-cream mixture. Repeat layers in remaining loafpan.
5. Brush ladyfingers with 3 tablespoons coffee liqueur; place ladyfingers, brushed sides down, evenly over ice cream in loafpans. Fold plastic wrap over to seal; freeze at least 8 hours.
6. Stir together brewed coffee, sugar, and cornstarch in a heavy saucepan over medium-high heat; cook, stirring constantly, until mixture starts to boil. Reduce heat to low, and cook 2 to 3 minutes or until thickened and clear.
7. Remove from heat; cool. Stir in remaining 2 tablespoons liqueur; cover and chill coffee sauce until ready to serve.
8. Invert tortes onto serving plates; remove and discard plastic wrap.
9. Garnish, if desired.
10. Serve with chilled coffee sauce.
11. Note: For testing purposes only, we used Hershey's
12. Heath Snack Bars.