Coffee Toffee Ice Cream Recipe

Closeup on a container of ice cream with three dips.

4.91 from 10 votes

Coffee Toffee Ice Cream Recipe

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

Course Dessert

Cuisine American

Keyword coffee toffee ice cream, homemade ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings 1-cup servings

Calories 524kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar - divided
3/4 - 1 cup strong coffee - I use espresso
2 cups heavy cream
2 Tablespoons vanilla
8 oz. toffee candy - chopped
a pinch of salt

Instructions

PREP. If using a KitchenAid attachment to make this ice cream, be sure to place the bowl into the freezer for at least 15 hours prior to churning.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus another 3/4 cup sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Make strong coffee. You can use whatever strong coffee you have. I prefer to make espresso, but I have also used cold brew in this recipe. Let coffee cool slightly
3/4 - 1 cup strong coffee
Combine mixture. In a large measuring bowl, combine the tempered egg mixture, cooled coffee, heavy cream, vanilla extract, and a pinch of salt. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
2 cups heavy cream, 2 Tablespoons vanilla, a pinch of salt
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked and chilled 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.
Add to container. Use a rubber scraper to help transfer the coffee ice cream out of the bowl into a freezer-safe container. Add chopped toffee bars and mix into the ice cream.
8 oz. toffee candy
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)!
Your ice cream should take about 30 minutes to churn. If it's taking longer than that, you probably didn't correctly prepare. Go back and re-read the blog post!

Nutrition