Creamy Coffee Toffee Crunch
Coffee and toffee! What’s not to love??
Servings Prep Time
4-6privileged family members or friends 5min
Passive Time
25min
Servings Prep Time
4-6privileged family members or friends 5min
Passive Time
25min
Ingredients
Instructions
  1. Combine your first 3 ingredients in a bowl and whisk until sugar and espresso powder is dissolved.
  2. Add in the heavy cream and extracts
  3. Pour the mixture into the ice cream maker. Turn ice cream maker on and churn for 20 minutes.
  4. Add 1/2 a cup of the toffee bits directly into the ice cream mixture and continue to churn for 5 more minutes.
  5. The ice cream will be quite soft. Transfer ice cream to a freezable tupperware container and place in the freezer for at least 2 hours to obtain a firmer consistency.
  6. Remove your indulgent creation from the freezer and serve yourself up a bowl. Sprinkle with a small amount of reserved toffee bits
Recipe Notes

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* For this recipe I used 4 tablespoons of espresso powder to really pack a coffee punch. If a more subtle flavor is what you’re after, take it down a notch to 2-3 tablespoons.

**This ice cream would be great with a shot of Irish liquor or in a stout float. Just add 2 scoops of Creamy Coffee Toffee Crunch to a tall mug and pour in your favorite stout beer for a unique holiday dessert.

 

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