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
Ingredients
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5 ounces
evaporated milk
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14 ounces
sweetened condensed milk
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2 cups
heavy cream
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1 tablespoon
instant coffee or espresso
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8 ounces
toffee pieces
Directions
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Whisk together all the ingredients except the toffee pieces. Refrigerate until very cold, at least 2 hours.
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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.
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Serve the toffee coffee ice cream in a cone, bowl or eat from the container with your favorite spoon.
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