Toffee-Crunch Ice Cream Cake (10 servings) 1-1/4 cups crushed chocolate wafer cookies (about 30 cookies) 1/3 cup unsalted butter, melted 1/2 gallon vanilla ice cream, softened 4 (1.8 oz) pkgs chocolate-covered toffee bars, coarsely chopped 1-1/4 cups unsalted roasted peanuts, very coarsely chopped Sauce: 1/2 cup unsalted butter 1 cup firmly packed light brown sugar 1/2 cup heavy cream 1 tsp vanilla Lightly oil bottom and side of 9-inch springform pan. In small bowl, combine cookie crumbs and butter. Press onto bottom of prepared pan. Place in freezer 15 minutes or until firm. Spread half the ice cream over crust. Sprinkle with toffee. Carefully spread with remaining ice cream. Sprinkle with peanuts, gently pressing into ice cream. Freeze 2-3 hours. To prepare sauce: In medium saucepan, over low heat, melt butter. Stir in brown sugar and cream. Cook over low heat, stirring, 5 minutes. Do not boil. Remove from heat; stir in vanilla. Serve sauce hot, warm or at room temperature, over ice cream cake.
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