No Cooking required. No Ice Cream Maker Needed. Delicious, creamy, refreshing, Coffee Toffee Ice Cream.
There’s nothing better than a cold creamy ice cream on a super hot day. And, it’s even better if that ice cream is homemade. But who wants to spend all that time over the stove cooking custard? And, then you have to wait to freeze it. And, what if you don’t have an ice cream machine?
Don’t fret, my friends. This simple and pretty quick little recipe is the answer. No cooking! So you don’t have to heat up your kitchen. But you get the same luscious creamy texture.
The active time for this recipe is only about 15 minutes. A little mixing, a little beating. And, a lot of waiting. That’s really the hardest part – the waiting! Wait until it’s frozen like ice cream. You don’t even have to stir it while it freezes. Though, sometimes I’ll stir it every hour or so just to make sure that the candy bits aren’t sinking to the bottom.
And, as if that wasn’t enough reason to love this recipe, you can also use it as a base for all kinds of different flavors. Add in any crushed candy bar you want. Make Snickers ice cream. Or, Reese’s. Make 50/50 bar ice cream by substituting orange juice for the coffee and leave out the candy. Make toasted almond by exchanging the coffee for almond milk and adding toasted almond slivers instead of the candy. Make simple vanilla ice cream by subing the coffee for milk. Try chocolate chips for the candy. Pumpkin ice cream. Rum raisin ice cream. The options are endless.
- 2 cups whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup strong brewed coffee, cooled
- 1 1/2 teaspoons vanilla extract
- 1 (1.4 oz) chocolate covered toffee bars*
- In a large bowl, combine cream, sweetened condensed milk, coffee, and vanilla. Refrigerate until cool.
- In the meantime, crush the candy into bite sized bits.
- Once cooled, beat the cream mixture using a hand-held mixer or a stand mixer on medium until thickened and custard-like, about 10 minutes. Fold in crushed toffee bits. Spoon mixture into a 2-quart dish. Cover and freeze several hours or overnight.
- Makes 6 cups, or 12 ½ cup servings
*I think Skor Bars are the best in this ice cream. Heck, I think Skor Bars rock anyway. But I never see them at the stores anymore. So, I use Heath Bars. Homemade English Toffee would rock in this! But, that would mean heating up the kitchen. You could also use those bags of already crushed up toffee bits that they sell in the baking aisle.