Fourth of July

Toffee Coffee Ice Cream

August  8, 2016
0 Ratings
Photo by Entertaining is Easy/Lisa Newsome
  • Makes 1.5 quarts
Author Notes

This recipe is a no-cook, 5-ingredient ice cream recipe, Whisk together sweetened condensed milk, evaporated milk, heavy cream & instant espresso. Freeze, then add toffee pieces & freeze until ready to scoop. —Entertaining is Easy/Lisa Newsome

What You'll Need
  • 5 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 2 cups heavy cream
  • 1 tablespoon instant coffee or espresso
  • 8 ounces toffee pieces
  1. Whisk together all the ingredients except the toffee pieces. Refrigerate until very cold, at least 2 hours.
  2. Pour the ice cream into an ice cream maker & process according to the manufacturer's instructions. When the ice cream is done, fold in the toffee pieces & freeze.
  3. Serve the toffee coffee ice cream in a cone, bowl or eat from the container with your favorite spoon.
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