Cocoa, coffee and toffee combine to create a rich ice cream that is like a coffee house drink.
1 cup whole milk, well chilled 3/4 cup granulated sugar 2 tablespoons instant espresso 2 tablespoons unsweetened cocoa powder 2 cups heavy cream, well chilled 2 teaspoons pure vanilla extract 1/2 cup English toffee bits 1/2 cup mini chocolate morsels
calories 323 (64% from fat) • carb. 28g • pro. 2g • fat 23g • sat. fat 14g • chol. 71mg • sod. 75mg• calc. 63mg • fiber 2g
In a medium bowl, use a Cuisinart® Hand Mixer or a whisk to combine the milk, granulated sugar, espresso powder, and cocoa until dissolved, about 1 - 2 minutes on low speed. Stir in the heavy cream and vanilla. Cover and refrigerate until ready to make ice cream. Assemble a Cuisinart® Automatic Frozen Yogurt, Ice Cream, and Sorbet Maker with frozen chiller bowl. Turn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 25 - 30 minutes. Add the toffee bits and mini chocolate morsels during the last five minutes of mixing. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to "ripen."
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