Coffee-Toffee Cake from Mars


8 ounces Oreo cookies, crushed into crumbs
3 ounces melted butter
1 1/2 quarts vanilla ice cream, slightly melted
2 tablespoons instant coffee powder
2 tablespoons Kahlua or brandy
3 Mars bars, chopped up
1 jar nutella (or other chocolate-hazelnut spread)
1 bag caramel, unwrapped
1/3 cup whipping cream


Mix the cookie crumbs with the melted butter and press into the bottom of a 10 inch springform pan.
It helps if you line the pan with baking paper.
Freeze for 10 minutes.
Mix the coffee powder and the liqueur together with the Mars bars into the slightly melted vanilla ice cream.
Spread 1/3 of this mixture over the cookie crumb crust.
Place in the freezer until frozen.
Spread this layer with a generous portion of the Nutella spread.
Freeze again.
Repeat with a layer of ice cream, and freeze.
Repeat with a layer of Nutella and freeze.
Finish off with a layer of ice cream, and freeze again.
To make the topping, melt the caramels together with the whipping cream over low heat.
Let it cool down.
Take the frozen cake out of the freezer and pour the caramel toffee sauce over the cake.
Freeze again.
To serve, run a knife dipped in hot water around the rim of the cake, dislodge from the springform pan, and prepare yourself for ooooohs and aaaaaahs.