Ingredients
1 pound pound cake frozen, thawed
2 pints coffee ice cream soft
113 cups hot fudge topping
3 each health bars crushed
1 cup heavy whipping cream whipped
Method
Sources
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dataset
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Classic sprinkles — cakes, donuts, cookies, ice cream
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Compressor-free churner for gelato, sorbet, frozen yogurt
Precision burr grinder — consistent grind, quiet, portable
Classic rock salt ice cream maker — hand-crank summer tradition
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Cut cake into 13 inch slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9 inch springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake.