Coffee Toffee Ice Cream
A luscious, no-cook coffee ice cream dotted with crunchy toffee bits. Ready in minutes, no ice cream machine required, and perfect for satisfying a sweet craving with minimal effort.
Equipment
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 ice cream container or 2-quart dish
- Measuring Cups and Spoons
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 2 tsp espresso powder
- 1½ tsp vanilla extract
- 1.4 oz chocolate-covered toffee bars crushed (about ¼ cup)
Instructions
- Prepare the Cream Base: Start by pouring 2 cups of heavy whipping cream into a large mixing bowl. Make sure the bowl is deep enough to allow room for whipping without spilling. Then, add the entire 14-ounce can of sweetened condensed milk. Sprinkle in 2 teaspoons of espresso powder for a rich, aromatic coffee flavor. Finally, add 1½ teaspoons of vanilla extract to enhance the sweetness and round out the flavors. Using a spatula, gently fold the ingredients together until fully combined, ensuring the espresso powder dissolves slightly into the cream. Once mixed, cover the bowl and place it in the refrigerator to chill for at least 10–15 minutes. This step ensures that the cream base is cool and will whip properly.
- Crush the Toffee Bits: While the cream base chills, take 1.4 ounces of chocolate-covered toffee bars (roughly a quarter cup) and place them on a cutting board. Using a knife or a small rolling pin, crush the toffee into bite-sized pieces. The pieces should be small enough to mix evenly through the ice cream but still large enough to give a satisfying crunch. Set the crushed toffee aside in a separate bowl. This will prevent the toffee from melting into the cream too soon and ensures you get a nice texture contrast in the finished ice cream.
- Whip the Cream Mixture: Remove the chilled cream mixture from the refrigerator. Using a hand-held mixer or stand mixer, begin whipping the mixture on medium-high speed. Whip continuously for 5–10 minutes, stopping occasionally to scrape down the sides of the bowl with a spatula. You are aiming for a thickened, custard-like texture, with soft peaks forming as you lift the beaters. Be careful not to overwhip, as the mixture could become grainy. This step is crucial, as it incorporates air into the cream, giving the ice cream its light and creamy texture without needing an ice cream machine.
- Fold in Toffee Pieces: Once the cream mixture is whipped to a fluffy consistency, gently fold in the crushed toffee bits. Use a spatula to carefully combine them, making sure the toffee is evenly distributed throughout the mixture. Folding, rather than stirring aggressively, ensures that the air whipped into the cream is retained, keeping the ice cream light and creamy.
- Transfer to Freezer Container: Choose an ice cream container or a 2-quart dish to store your mixture. Spoon or pour the whipped cream and toffee mixture into the container, using a spatula to scrape down the bowl to get every last bit. Once filled, tap the bottom of the container gently on the countertop a few times. This helps release any trapped air bubbles and ensures a smooth, uniform texture in the frozen ice cream.
- Freeze Until Firm: Cover the container with a lid or a piece of plastic wrap. Place it in the freezer and allow the ice cream to freeze for at least 6 hours, or preferably overnight, until fully firm. During this time, the flavors meld together, and the coffee and toffee create a rich, indulgent dessert.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly, making scooping easier. Use an ice cream scoop to serve in bowls or cones, making sure each serving includes some of the crunchy toffee pieces. Enjoy this creamy, coffee-infused treat as a luxurious dessert or a sweet afternoon pick-me-up.
Notes
- Always chill the cream mixture before whipping to achieve a light, fluffy texture.
- Crush toffee into uniform, bite-sized pieces for even distribution throughout the ice cream.
- Gently fold in toffee to preserve the air whipped into the cream.
- Use high-quality espresso powder and chocolate-covered toffee for the best flavor.
- Tap the container before freezing to remove trapped air and avoid icy pockets.
- Makes approximately 6 cups, or twelve ½-cup servings—perfect for sharing or portion control.
- Freezes well for up to 2 weeks; allow to soften for 5–10 minutes before scooping.
