This recipe is from my good friend's mother, Lynn Petti. Lynn is quite the cook and this ice cream cake isn't the only recipe that she has passed on to my family. I have to remember to make her amazing buttermilk waffles sometime. Those are to die for and freeze beautifully.
OK, back to the Heath Bar cake.
My nephew's birthday was last week and for his family birthday dinner we decided to make the Heath Bar cake because he always prefers ice cream to regular cake. My brother was pretty excited about it too. He is allergic to nuts, so as a kid Heath Bars were a favorite of his.
The night before the party my sister showed me how to make the sauce and assemble the cake while I documented with my iPhone.
Serves about 10
Ingredients
2 containers of vanilla ice cream
2 bags of Heath Bar pieces
(I found them in the baking section next to the chocolate chips)
(I found them in the baking section next to the chocolate chips)
1 box of Nilla wafers
1 cup of evaporated milk
1/4 cup of light corn syrup
1/2 cup of unsalted butter
1/8 teaspoon of salt
1 1/2 cup of sugar
1 cup of evaporated milk
1/4 cup of light corn syrup
1/2 cup of unsalted butter
1/8 teaspoon of salt
1 1/2 cup of sugar
1 nine inch pie pan that is about four inches deep
(a disposable one is fine)
(a disposable one is fine)
Directions for the Sauce
Take out the ice cream to let it soften while you make the heath bar sauce.
In a sauce pan combine sugar, milk butter, syrup and salt.
Bring the ingredients to a boil and hold boil for one minute, stirring all the time.
Lower the heat to simmer and add one bag of the heath bar pieces to the sauce. Let simmer on very low heat for 15 minutes, stirring occasionally. This makes the sauce more smooth. If you want pieces if heath bar in the sauce, skip the simmer step.
Remove from heat and serve with the cake. If making the sauce ahead of time, let the sauce cool completely before covering and putting in the fridge.
Assembling the Cake
Line the bottom of the pan with the Nilla wafers.
In a sauce pan combine sugar, milk butter, syrup and salt.
Bring the ingredients to a boil and hold boil for one minute, stirring all the time.
Lower the heat to simmer and add one bag of the heath bar pieces to the sauce. Let simmer on very low heat for 15 minutes, stirring occasionally. This makes the sauce more smooth. If you want pieces if heath bar in the sauce, skip the simmer step.
Remove from heat and serve with the cake. If making the sauce ahead of time, let the sauce cool completely before covering and putting in the fridge.
Assembling the Cake
Line the bottom of the pan with the Nilla wafers.
Scoop a layer of softened ice cream on top of the Nilla wafers.
Place Nilla wafers around the edge of the pan.
Sprinkle a layer of heath bar pieces on top of ice cream.
Scoop a second layer of ice cream into the pie pan.
Add a second layer of Nilla wafers around the edge of pan.
Sprinkle a final layer of heath bar pieces.
Cover the cake with plastic wrap for a minimum of four hours. It is fine to make this the night before and freeze for 24 hours before serving.
About 30 minutes before serving, pull out the cake and let it sit on the counter to soften a bit. To reheat the sauce, pour into a saucepan and heat until desired temperature. Make sure to give it a good stir before ladling onto the cake.
Enjoy!
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