Coffee Toffee Ice Cream

I used some American Express points a few years ago and ordered a Cuisinart Ice Cream Maker for free!…strictly for the sorbets and frozen yogurts of course…ha!  My sister asked me if I could make a Coffee Toffee Ice Cream for her birthday so I started with a very basic vanilla recipe and then I just added some espresso powder and heath bars.  I had no idea how it would taste.  I’m one of those weird people who doesn’t like coffee so I’m the last person who could judge it.  But I served it for her birthday and boy was it a hit!  So now I have to make it for her every year…and I make an extra batch for her to take home.

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I love my Cuisinart.  It makes a half a gallon at a time and the whole process is so easy and fast.  I keep the tub in the freezer so when I’m ready to make ice cream I just take it out, throw the ingredients in there and 25 minutes later I have ice cream…uh, I mean sorbet.  I have tried to make two batches back to back, but the bucket is too melted for a second batch.  You need to put it back in the freezer and let it get fully frozen before you try a second batch.

I have been posting alot of Weight Watchers friendly recipes lately so I almost feel guilty for sharing this recipe….because let me tell you, it is not Weight Watchers friendly!  🙂   But if you’re game, here is how to make my Coffee Toffee Ice Cream.  And please note, the “how-to” part of the recipe is specific to the Cuisinart.  If you have a different ice cream maker you may need to adjust the settings and time it takes to make.

Here’s what you’ll need…

• 1 1/2 cups of Whole Milk
• 1 1/8 cups of Granulated Sugar
• 3 cups of Heavy Cream
• 1 1/2 tbsp Vanilla Extract
• 4 tbsp Instant Espresso Powder
• 12 oz Mini Heath Bars
• Plastic Storage Container

Here’s how you’ll make it…

• In a large bowl, mix the granulated sugar and milk with a hand mixer.  I use a large bowl because it has potential of splattering.
• Add the heavy cream, vanilla and espresso powder and mix well.

• Pour into the ice cream maker and let it churn for 15 minutes.
• In the meantime, unwrap your mini heath bars and put them in a ziploc bag.
• Using a mallet, beat them!  🙂   I use this method because my sister likes big chunks of toffee in her ice cream.  If you want smaller pieces you might want to put them in a food processor.

• When the ice cream has been churning for 15 minutes, add the toffee pieces.

• Churn for another 10 minutes.
• At the end of the 25 minutes, the ice cream will be soft and creamy.

• Pour the finished Coffee Toffee Ice Cream into a plastic container and put it in the freezer.  I use a container that’s larger than 2 quarts since I am adding the chunky ingredients to it.

I like to let it freeze overnight.  It firms it up, but it’s still very creamy when you dish it out.

I hope you enjoy this sweet treat.  Let me know how you like it.

Happy tinkering,

Susan

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Coffee Toffee Ice Cream

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Servings: 2 Quarts

Ingredients

• 1 1/2 cups Whole Milk
• 1 1/8 cups Granulated Sugar
• 3 cups Heavy Cream
• 1 1/2 tbsp Vanilla Extract
• 4 tbsp Instant Espresso Powder
• 12 oz Mini Heath Bars

Instructions

1. Combine milk and sugar in a large bowl.

2. Using a hand mixer on low setting, blend until sugar is dissolved.

3. Add cream, vanilla and espresso powder and blend until all ingredients are combined.

4. Pour mixture into ice cream maker and churn for 15 minutes.

5. While mixture is churning, coarsely chop the toffee pieces.

6. When ice cream has been churning for 15 minutes, add toffee pieces.

7. Continue to churn for another 10 minutes.

8. Freeze overnight for best results, or a minimum of 2 hours for softer ice cream.