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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
Makes 1.5 quarts
ounces evaporated milk
ounces sweetened condensed milk
cups heavy cream
tablespoon instant coffee or espresso
ounces toffee pieces
- Whisk together all the ingredients except the toffee pieces. Refrigerate until very cold, at least 2 hours.
- 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.
- Serve the toffee coffee ice cream in a cone, bowl or eat from the container with your favorite spoon.
- This recipe was entered in the contest for Your Best No-Bake Desserts