Coffee Toffee Ice Cream

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Coffee Toffee Ice Cream is my kind of dessert on a warm sunny day. This homemade ice cream recipe combines the classic ingredients plus strong coffee and chopped up toffee bars. Perfect for coffee obsessed peeps like me!

My ice cream series is heating up just in time for warm summer months. After you try this one, make my Blueberry Ice Cream Recipe or my Mint Chip Ice Cream! Also, I have a classic Strawberry Ice Cream Recipe and a Double Chocolate Recipe in the archives too!

My hand on a coffee toffee ice cream cone.

BEST Homemade Ice Cream

Do you ever go to bed dreaming about ice cream? I do. Ever since I started this ice cream series, I’m constantly dreaming up new flavors. My freezer is actually packed with flavors from testing all of these ideas. Somebody come get some – and quick!

This idea came from my sister, Shari, who answered one of my surveys about what ice cream flavor I should make next. She mentioned coffee, so I remembered that Ben and Jerry’s has a Coffee Toffee Bar Crunch Ice Cream that I was salivating over. Boom, the rest is history. After several test rounds and struggling to get a good strong coffee flavor (espresso is the answer!), this recipe was born!

Thanks Shari! Now send me some more ideas! 😀

Side shot of a container of coffee toffee ice cream, with dips on top.

Ingredients needed:

  • Dairy – An even amount of heavy cream and whole milk is needed. To make this even richer, go ahead and use a greater proportion of heavy cream!
  • Eggs – I used four egg yolks for this recipe.
  • Sugar – Just a cup of granulated sugar.
  • Vanilla – I always use Watkin’s Vanilla.
  • Coffee – You’ll need 1 cup of strong coffee. Cold brew or espresso would be best, but any strong coffee will work too.
  • Toffee – When the ice cream is finished churning, you’ll add chopped up toffee bars. I used Heath Bars.

How to temper eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

  1. Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
  2. In a small mixing bowl, combine the eggs and 1/2 cup of sugar and whisk well.
  3. When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
  4. Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
  5. Remove from heat and let cool. Refrigerate.

How to make coffee toffee ice cream:

  1. Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
  2. Temper the eggs. See directions above.
  3. Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the cooled coffee, heavy cream, vanilla, and the remaining sugar. Mix well and refrigerate until ready to use.
  4. Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
  5. Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. 
  6. Add the chopped toffee. Add the chopped toffee bars to the ice cream, and stir well.
  7. Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Tips for using a KitchenAid Attachment:

  1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
  2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.
A container of coffee toffee ice cream.

Recipe Tips

  • After trying both cold brew coffee and espresso, the clear winner was espresso. We use the machine listed below, and I usually alternate between drinking cold brew and espresso with milk all year long! But you can use any STRONG coffee for this recipe.
  • Make sure your ingredients are nice and cold before adding them to the machine. I occasionally will make it one day and churn it the next. Just a little advance planning will help so much!
  • After you mix in the toffee bars, you’ll want to quickly place the ice cream in the freezer for a couple of hours before serving. The consistency is quite soft, and if you let it harden slightly, you’ll enjoy it more (before it melts)!
A container of ice cream, with cones dipped in it.

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

My hand on a coffee toffee ice cream cone.

Coffee Toffee Ice Cream

Coffee Toffee Ice Cream is my kind of dessert on a warm sunny day. This homemade ice cream recipe combines the classic ingredients plus strong coffee and chopped up toffee bars. Perfect for coffee obsessed peeps like me!
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Course: Dessert
Cuisine: American
Keyword: coffee toffee ice cream, homemade ice cream
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16 (1/2 – cup) servings
Calories: 266kcal
Author: Sue Ringsdorf

Ingredients

  • 2 cups whole milk
  • 4 large egg yolks
  • 1 cup granulated sugar
  • 1 cup strong coffee
  • 2 cups heavy cream
  • 3 Tablespoons vanilla
  • 8 oz. toffee candy – chopped

Instructions

Temper the eggs.

  • Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
  • In a small mixing bowl, combine the eggs and 1/2 cup sugar and whisk well.
  • When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
  • Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
  • Remove from heat and let cool. Refrigerate.

Make strong coffee.

  • You can use whatever strong coffee you have. I prefer to make espresso, but have also used cold brew in this recipe.
  • Cool coffee.

Make ice cream.

  • If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
  • In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the cooled coffee, the heavy cream, vanilla, and the remaining sugar. Mix well and refrigerate until ready to use.
  • If using a KitchenAid attachment (as pictured in blog post), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
  • Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. Add chopped toffee bars and mix into the ice cream.
  • Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Video

Notes

  • After trying both cold brew coffee and espresso, the clear winner was espresso. We use the machine listed in my blog post, and I usually alternate between drinking cold brew and espresso with milk all year long! But you can use any STRONG coffee for this recipe.
  • Make sure your ingredients are nice and cold before adding them to the machine. I occasionally will make it one day and churn it the next. Just a little advance planning will help so much!
  • After you mix in the toffee bars, you’ll want to quickly place the ice cream in the freezer for a couple of hours before serving. The consistency is quite soft, and if you let it harden slightly, you’ll enjoy it more (before it melts)!

Nutrition

Calories: 266kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 76mg | Potassium: 77mg | Fiber: 1g | Sugar: 23g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Two cones of coffee toffee ice cream.

Let’s have an ice cream party! 😀

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