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Desserts

Mocha Toffee Ice Cream

Name: Mocha Toffee Ice Cream
Yield: Makes ten 1/2-cup servings

Makes ten 1/2-cup servings

View Recipe

Mocha Toffee Ice Cream

Makes ten 1/2-cup servings

Cocoa, coffee and toffee combine to create a rich ice cream that is like a coffee house drink.

Calories 323 (64% from fat)
carb. 28g
pro. 2g
fat 23g
sat. fat 14g
chol. 71mg
sod. 75mg
calc. 63mg
fiber 2g

Ingredients

1 cup whole milk, well chilled
¾ cup granulated sugar
2 tablespoons instant espresso
2 tablespoons unsweetened cocoa powder
2 cups heavy cream, well chilled
2 teaspoons pure vanilla extract
½ cup English toffee bits
½ cup mini chocolate morsels

Preparation

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."

This recipe was prepared with

Rich and creamy milk shakes are made to perfection in your Cuisinart® PowerEdge® 1000 Watt Blender.

Creamy Iced Coconut Coffee

Canned or shelf stable coconut milk can be used for this refreshing coffee drink, but the results will be quite a bit different. Canned coconut milk is thicker, so less needs to be used than the shelf stable variety. Follow our guidelines for the perfect combination.