Ingredients:
1
10 3/4-oz. Frozen pound cake
3/4
cup- Heavy cream
1/2
cup- Confectioners' sugar
2
pints- Coffee ice cream, slightly softened
1
cup- Chocolate-covered toffee bits such as Heath Bar Bits O'Brickle
1.
Arrange 12 paper liners in a 12-cup muffin tin. Cut pound cake into
1/2-inch-thick slices. Use a 2-inch biscuit cutter to cut 12 circles from
slices, reserving scraps for another use. Place circles in bottoms of cupcake
liners.
2.
Combine heavy cream and confectioners' sugar in a bowl and whip with an
electric mixer until cream holds stiff peaks.
3.
Scoop ice cream into a large bowl. Reserve 1/4 cup Heath Bar Bits; add
remaining Bits to bowl with ice cream. Combine by mashing ice cream and candy
with back of a large spoon.
4.
Top each pound-cake circle with a scoop of ice cream and cover with whipped
cream. Sprinkle with remaining Heath Bar Bits. Lightly drape cupcakes with
plastic wrap and place in freezer until firm, at least 2 hours or up to 2 days.