Best Coconut Toffee Ice Cream Recipes

TOFFEE ICE CREAM DESSERT

Toffee Ice Cream Dessert image

"A lady at my church gave me the recipe for this yummy frozen treat," recalls Sharon Pavlikowski of Virginia Beach, Virginia. "I make it for my husband's luncheons at work, and the dish comes home empty every time!" A great dessert for a gathering any time of year, it can be prepared ahead and stored in the freezer.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12-15 servings.

Number Of Ingredients 7

Ingredients

1 package (10 ounces) butter cookies, crushed (3 cups crumbs)
1/2 cup butter, melted
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 Heath candy bars (1.4 ounces each), crushed

Steps:

In a small bowl, combine cookie crumbs and butter. Press into a 13-in. x 9-in. dish; refrigerate. , In a bowl, whisk milk and pudding mixes for 2 minutes. Fold in ice cream. Spread over crust. Top with whipped topping. Cover and refrigerate for at least 2 hours. Sprinkle with crushed candy bars before serving.

Nutrition Facts : Calories 309 calories, Fat 18g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 281mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.

COCONUT TOFFEE

Coconut Toffee image

Provided by Aarti Sequeira

Categories dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

Baking spray
1 1/2 cups sugar
1/2 cup water
2 cups unsweetened desiccated coconut (also called finely grated)
Pinch ground cardamom
Drop pink food coloring, optional

Steps:

Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

COFFEE-COCONUT ICE CREAM BOMBE

Coffee-Coconut Ice Cream Bombe image

Provided by Food Network Kitchen

Categories dessert

Time 3h

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 quart coffee ice cream, slightly softened
1 1/2 quarts vanilla ice cream, slightly softened
1 10-to-12-ounce pound cake, cut lengthwise into 1-inch-thick slices
3 tablespoons bourbon (optional)
2 cups sweetened shredded coconut, toasted

Steps:

Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes. Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top. Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours. Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.
Photograph by Kana Okada