Best Coffee Toffee Sundaes Recipes

TOFFEE-CRUNCH COFFEE SUNDAES

Toffee-Crunch Coffee Sundaes image

This fast, flavorful, foolproof fudge sauce made in the microwave has a secret ingredient: coffee ice cream. I created it one day when I was out of heavy cream and wanted to make hot fudge sauce for company. It was a huge success with my guests. -Beth Royals, Richmond, Virginia

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 cup semisweet chocolate chips
1 quart coffee ice cream, divided
1 tablespoon light corn syrup
1/2 cup chopped Heath candy bars (about 1-1/2 bars)
Whipped cream
Additional chopped Heath candy bars, optional

Steps:

In a microwave-safe bowl, combine the chocolate chips, 1/2 cup ice cream and corn syrup. Microwave on high for 45 seconds or until smooth., Spoon 1/3 cup of ice cream into each of four parfait glasses. Top each with 2 tablespoons chocolate sauce and 1 tablespoon chopped candy bars. Repeat layers. Top with remaining ice cream. Garnish with whipped cream and additional candy bars if desired.

Nutrition Facts : Calories 571 calories, Fat 35g fat (20g saturated fat), Cholesterol 53mg cholesterol, Sodium 113mg sodium, Carbohydrate 67g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.

COFFEE-TOFFEE SUNDAES

Coffee-Toffee Sundaes image

Categories Coffee Dessert Quick & Easy Frozen Dessert Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 sundaes

Number Of Ingredients 6

Ingredients

2 tablespoons plus 1/3 cup water
3 1/2 teaspoons instant espresso powder
1 1/2 cups sugar
3/4 cup whipping cream
2 pints vanilla or coffee ice cream
2 1.4-ounce chocolate-covered English toffee bars, coarsely chopped (about 1/2 cup)

Steps:

Stir 2 tablespoons water and espresso powder in small bowl until espresso powder dissolves. Combine remaining 1/3 cup water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream and espresso mixture (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve, about 2 minutes. Cool sauce until slightly thickened, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat until just warmed through.) Divide ice cream among bowls. Top with sauce and toffee, dividing equally.