Best 3 Toffee Coffee Ice Cream Recipes

In the realm of delectable desserts, toffee coffee ice cream stands as a crown jewel, captivating taste buds with its harmonious blend of sweet toffee and rich coffee flavors. This frozen delight offers a symphony of textures, from the creamy smoothness of the ice cream base to the delightful crunch of toffee bits. Whether you're seeking a refreshing treat on a warm summer day or a cozy indulgence on a chilly evening, toffee coffee ice cream promises an unforgettable culinary experience. With its exquisite taste and versatility, it's no wonder this dessert has earned a place among the most beloved frozen treats worldwide.

Let's cook with our recipes!

COFFEE-TOFFEE ICE CREAM TART

Coffee-Toffee Ice Cream Tart image

Categories Coffee Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

For crust and filling
1 1/2 cups finely ground or crushed chocolate wafer cookie crumbs (about 7 ounces)
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath; about 4 ounces)
1 1/2 pints coffee ice cream, slightly softened
For topping
1/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 teaspoon vanilla extract

Steps:

Make crust and filling:
Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
Make topping:
Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

COFFEE-TOFFEE ICE CREAM CAKE

Coffee-Toffee Ice Cream Cake image

I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.

Provided by Kittencalrecipezazz

Categories Frozen Desserts

Time P1D

Yield 1 cake

Number Of Ingredients 7

Ingredients

2 1/4 cups chocolate wafers or 2 1/4 cups vanilla wafers
3 cups chocolate ice cream, slightly softened
8 (5 ounce) Heath candy bars or 8 (5 ounce) english toffee, coarsely chopped, divided
4 tablespoons chocolate syrup, divided, to taste
3 tablespoons coffee liqueur, divided, to taste
3 cups vanilla ice cream, slightly softened
3 (5 ounce) crushed Heath candy bars (to garnish) (optional)

Steps:

Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
Spread the chocolate ice cream evenly over the crumbs.
Sprinkle 4 crushed Heath bars over the chocolate ice cream.
Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
Cover with the remaining 1 cup macaroons.
Layer the vanilla ice cream over the macaroons.
Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
Cover, and freeze at least 8 hours, or overnight.
When ready to serve, run a blade of a kitchen knife around the edges of the pan.
Remove the sides, and place the ice cream cake on a platter.
For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
Slice and serve-- Yummy!

TOFFEE COFFEE ICE CREAM

Toffee Coffee Ice Cream image

Need an afternoon pick-me-up? Try this perky ice cream with almonds, toffee and miniature marshmallows. It'll make the rest of the day a little sweeter.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 5 servings.

Number Of Ingredients 4

Ingredients

1 pint coffee ice cream, softened
1/4 cup miniature marshmallows
1/4 cup milk chocolate-covered almonds, halved
1 English toffee candy bar, chopped

Steps:

In a large bowl, combine the ice cream, marshmallows, almonds and chopped candy bar until blended. Serve immediately.

Nutrition Facts :

Tips:

For a richer flavor, use dark roast coffee.
To make the toffee sauce, use a heavy-bottomed saucepan and stir constantly to prevent burning.
If you don't have a candy thermometer, you can test the toffee sauce by dropping a small amount into a glass of cold water. If it forms a hard ball, it's ready.
For a smoother ice cream, chill the toffee sauce and coffee mixture thoroughly before churning.
If you don't have an ice cream maker, you can freeze the toffee sauce and coffee mixture in a covered container. Stir every 30 minutes until it's frozen solid.
Serve the ice cream immediately, or store it in the freezer for up to 2 weeks.

Conclusion:

Toffee coffee ice cream is a delicious and easy-to-make dessert that's perfect for any occasion. With its rich coffee flavor and crunchy toffee pieces, it's sure to be a hit with everyone. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!