Best Toffee Crunch Ice Cream Recipes

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TOFFEE CRUNCH ICE CREAM



Toffee Crunch Ice Cream image

I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings (3 cups).

Number Of Ingredients 10

1 egg, lightly beaten
2/3 cup sugar
Dash salt
1 cup milk
3 ounces German sweet chocolate, melted and cooled
2/3 cup heavy whipping cream
2 tablespoons strong brewed coffee
3/4 teaspoon vanilla extract
2 Heath candy bar (1.4 ounces each), crushed
1/3 cup chopped pecans

Steps:

  • In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

Nutrition Facts :

CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE



Chocolate Toffee Crunch Ice Cream Cake image

I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.

Provided by DreamoBway

Categories     Frozen Desserts

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 7

1 (29 ounce) box chocolate cake mix
3 eggs
2/3 cup butter, melted
1 3/4 cups water
1/2 gallon vanilla ice cream, softened
1 (8 ounce) bag heath toffee pieces
1 (8 ounce) container Cool Whip, softened

Steps:

  • Preheat oven to 350 degrees.
  • Combine cake mix, eggs, butter, and water.
  • Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool completely.
  • When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
  • Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
  • Freeze 2 or more hours before serving.

CHOCOLATE-DIPPED TOFFEE CRUNCH ICE CREAM CONES



Chocolate-Dipped Toffee Crunch Ice Cream Cones image

Categories     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Bastille Day     Frozen Dessert     Birthday     Family Reunion     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield MAKES 8

Number Of Ingredients 5

2 pints Heath Bar ice cream or vanilla ice cream
8 old-fashioned sugar cones
6 ounces Heath Bars, coarsely chopped
9 ounces semisweet chocolate, chopped
2 tablespoons solid vegetable shortening

Steps:

  • Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight.
  • Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes. Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen.

CHOCOLATE AND TOFFEE CRUNCH ICE CREAM



Chocolate and Toffee Crunch Ice Cream image

This recipe calls for stirring in chocolate-covered toffee but you can chop and stir in any favorite candy. Cook time includes freeze time. I have included instructions to make chocolate dipped cones which are so good! I leave the cones right side up so I get a good amount of chocolate in the tip of the cone for a delightful surprise at the end. I let them stand for at least 20 minutes. Then I dipped them around the sides

Provided by RecipeNut

Categories     Frozen Desserts

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup sugar
1/4 cup unsweetened cocoa powder
2 cups whipping cream
1 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cup chocolate-covered english toffee bar

Steps:

  • In large bowl, combine sugar and cocoa powder. Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
  • Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee pieces. If desired, ripen ice cream about 4 hours.
  • Chocolate-Dipped Cones.
  • For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.) Place cones, top sides down, on baking sheet lined with waxed paper. Chill the cones about 15 minutes or until set.

COOKIE, CARAMEL AND TOFFEE CRUNCH ICE CREAM CAKE



Cookie, Caramel and Toffee Crunch Ice Cream Cake image

Make and share this Cookie, Caramel and Toffee Crunch Ice Cream Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Ice Cream

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 5

1 (6 ounce) package pepperidge farm milano cookies
4 cups vanilla ice cream, softened
1/3 cup caramel topping
1 cup toffee pieces
additional caramel topping

Steps:

  • Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
  • Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
  • Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
  • Spread half the ice cream in the pan.
  • Drizzle with the caramel topping.
  • Sprinkle 1/2 cup of the toffee bits over caramel.
  • Spread the remaining ice cream over the caramel/toffee topping.
  • Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
  • Uncover the pan-remove side and lift off.
  • Carefully slide ice cream cake off of the bottom of the pan.
  • Peel away parchment paper and place cake on serving plate.
  • Top with remaining caramel sauce and toffee bits.
  • Cook time reflect freezing time.

Nutrition Facts : Calories 171, Fat 7.3, SaturatedFat 4.5, Cholesterol 29.2, Sodium 100.5, Carbohydrate 24.6, Fiber 0.6, Sugar 14, Protein 2.5

ALMOND ICE CREAM WITH ALMOND TOFFEE CRUNCH RECIPE - (4.3/5)



Almond Ice Cream with Almond Toffee Crunch Recipe - (4.3/5) image

Provided by á-34430

Number Of Ingredients 13

For the ice cream:
1 quart plus 1/2 cup goat's milk (or if using cow's milk use half full fat milk and half heavy cream)
4 egg yolks
1 cup ranulated sugar, divided
1 cup plain, whole almonds
pinch of salt
For the Almond Toffee Crunch:
1 cup chopped, toasted almonds from ice cream
2 cups butter
2 cups granulated sugar
1/4 tsp salt
1 cup semi sweet chocolate chips
1 cup milk chocolate chips

Steps:

  • Make the ice cream base: Heat the quart of goat's milk and 1/2 cup of sugar with the whole almonds just 'til the edges start to bubble. Turn off the heat and let sit for about an hour. Remove the almonds and set aside. Add a pinch of salt and reheat until the edges start to bubble. Turn off the heat. Whisk the egg yolks with the other 1/2 cup of sugar. Add a small amount of the hot milk to the egg mixture to temper it - whisk quickly so the eggs don't curdle. Add a bit more. Then add the egg mixture to the milk mixture and reheat over med heat until the mixture coats the back of a spoon. Pour into a bowl and cool over night. Preheat your oven to 350°. Peal the almonds you had set aside and dry. Place on a cookie sheet and bake in the oven until they start to brown and pop. It should take about 15 minutes but watch them - they will turn quickly. Remove from the oven and chop to use in the toffee. To make the toffee: This is a slight change to a recipe from AllRecipes.com In a large, heavy bottomed sauce pan melt the butter, salt and sugar together, stirring until the butter is melted. Allow to boil and cook until it reaches 285° (137°C) on a candy thermometer stirring occasionally. While this is cooking line a heavy duty, rimmed baking sheet with foil, parchment or a silpat mat. As soon as the toffee reaches the desired temperature pour it onto the prepared pan. Sprinkle the chips over the top - I did mine half on one side, half on the other. Let it sit for a bit for the chips to melt then spread them around evenly. Sprinkle the almonds on top and press in to set. Put in the refrigerator to harden. After it has set take enough off to chop so you have 1 cup of pieces to add to the finished ice cream. Enjoy the rest! When you are ready to make the ice cream set up your machine per it's instructions - I have a Cuisinart quart and a half machine. Add the base mixture to the machine and add the additional half cup of milk. Let the machine run and just before the ice cream is ready to remove to the freezer add in the cup of chopped toffee. Remove to a container to freeze.

CHOCOLATE-DIPPED TOFFEE CRUNCH ICE CREAM CONES RECIPE | EPICURIOUS.COM



Chocolate-Dipped Toffee Crunch Ice Cream Cones Recipe | Epicurious.com image

How to make Chocolate-Dipped Toffee Crunch Ice Cream Cones Recipe | Epicurious.com

Provided by @MakeItYours

Number Of Ingredients 5

2 pints Heath Bar ice cream or vanilla ice cream
8 old-fashioned sugar cones
6 ounces Heath Bars, coarsely chopped
9 ounces semisweet chocolate, chopped
2 tablespoons solid vegetable shortening

Steps:

  • Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight.
  • Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes. Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen.

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