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Toffee Crunch Ice Cream recipe

Toffee Crunch Ice Cream recipe

  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream

This lovely ice cream features Dime bars, my favourite.

17 people made this

IngredientsServes: 6

  • 1 egg, lightly beaten
  • 125g caster sugar
  • dash salt
  • 240ml milk
  • 100g plain chocolate, melted and cooled
  • 160ml whipping cream
  • 2 tablespoons strong filter coffee
  • 3/4 teaspoon vanilla extract
  • 80g Dime bars, crushed
  • 40g chopped pecans

MethodPrep:10min ›Cook:15min ›Extra time:5hr35min › Ready in:6hr

  1. In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 70 degrees C 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.
  2. Fold in Dime bars and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to become firm in the freezer for 2 to 4 hours before serving.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

by naples34102

Not a fan of this recipe, even though I took care of the "iciness" issue by using two parts cream to one part half and half. As written, iciness would nearly be a guarantee. The coffee is totally irrelevant and tasteless here and may have even negatively affected the consistency of the ice cream, which took much longer than usual to freeze. Also, I have made chocolate ice cream many times, and have never had a problem with flecks of chocolate in the ice cream--but this is the first time I've used a recipe calling for German's sweet chocolate. So with the coffee and the German's sweet chocolate being new ingredients to chocolate ice cream, I can only guess one or the other or both caused this difference in texture, consistency and the grainy, unappealing flecks of chocolate. There are a couple of other far superior chocolate ice cream recipes on this site that I will definitely stick with.-12 Aug 2008

by ANGELAH100

I probably shouldn't rate this recipe because I didn't make it exactly as the recipe stated. I didn't have sweet german chocolate so substituted semi-sweet baker's chocolate and added a couple tablespoons of sugar. I didn't have any toffee bars or nuts so cut up some Snicker's instead. I also doubled the entire recipe. It was really, really good, even creamy right out of the freezer the next day. My husband, a icecream fanatic, was really impressed. I'm sure this recipe is even better using all the right ingredients!-23 Jun 2007

by Tammy Tummy

This recipes is really, good!! We saw that some people were having trouble with ice crystals, or the ice cream being too icy, so we added 1/3cup more cream to the mixture, also some people complained about the coffee not making a contribution to the flavor of the ice cream, so we added a tablespoon more of strong coffee. It the end, the flavors balanced out really well. Definitely REDO in my book-26 Nov 2008


Butter Brickle Ice Cream with Homemade Toffee

This Butter Brickle Ice Cream recipe is rich, buttery smooth, and taken to the next level with easy homemade toffee. With only 7 ingredients, this is the perfect dessert for summer!


Banana toffee crunch ice cream

225ml (7½fl oz/scant 1 cup)
Almond Milk (see page 57) 200g (7oz) xylitol
475ml (16fl oz/scant 2 cups) sheep&rsquos yogurt
¼ tsp xanthan gum
1½ tbsp agave syrup
1½ tsp lemon juice
2 bananas, chopped

For the toffee brittle
1 tsp coconut oil, melted
4 tbsp Brazil nut butter
1 tsp agave syrup
50g (2oz/generous ¹/³ cup) raw pecans, chopped
3 fresh dates, pitted and chopped
Pinch of Himalayan pink salt

This is toffee without the toffee. It&rsquos a little more complicated to make but is definitely worth having a go, and the end result is a match for any Italian ice cream.

1. To make the toffee brittle, stir all the ingredients together in a bowl, then spread onto a flat baking tray (cookie sheet), cover with cling film and freeze for about 40 minutes, until hard.

2. Combine the almond milk and xylitol in a pan and bring to a simmer, stirring constantly, until the xylitol starts to dissolve. Allow to cool, then gradually whisk into the yogurt in a bowl, adding the xanthan gum halfway through.

3. Stir in the agave syrup and lemon juice and finally add the bananas.

4. Transfer the mixture to an ice-cream maker and freeze according to the manufacturer&rsquos instructions. Transfer to a freezer-proof container, cover and freeze until firm, adding the toffee brittle, broken into small pieces, once the ice cream is set but not too firm.

5. If you don&rsquot have an ice-cream maker, transfer the mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.


Lady Finger Ice Cream Cake with Toffee Crunch

Mary Anne here. Ellicotts and Rittenhouses don’t consider any celebration complete without my mom’s absolutely-over-the-top ice cream cake. We are so nuts for this dessert, that at Mariel’s very fancy and formal Bridal Tea last summer, we skipped Petit Fours and Chocolate Truffles in favor of this homespun treat.

While not exactly the cheapest dessert we’ve featured, it makes up for some of the pricey ingredients (which aren’t typically found in a well-stocked pantry) in the number of servings per cake. Plus, it literally takes 10 minutes to put together! As Mariel and I assembled the one featured here, her husband commented on how quickly we prepared our FOC birthday cake. And then he dove in!

Lady Finger Ice Cream Cake with Toffee Crunch
Serves 16

Note: You will need a 10-inch spring form pan.

Note 2: In general, you can find packages of Lady Fingers in the produce section near the strawberries. (i.e. for Strawberry Shortcake.)
Break up the candy bars by hitting them, in their wrappers, with a kitchen mallet — make sure you leave the wrappers on while hitting or you’ll have chocolate bits all over the kitchen.

Ingredients:
2 packages Lady Fingers – $3.98
3 quarts of your favorite ice cream (mix up the flavors) – $11.98
1 jar maraschino cherries, drained (optional) – $1.99
7 Heath or Skorr’s bars, broken into bite-size pieces – $5.66
16 oz. Chocolate syrup or fudge topping -$1.79
whipped cream (totally optional, and gilding the lily, in my humble opinion)
Grand Total: $25.40
Total Per Serving: $1.59

Directions:
1. Line the spring form pan with the Lady Fingers, beginning with the sides, the curved face of the cookie gently pressed against the pan. Using the second package of cookies, line the bottom of the pan. Fill in the inevitable gaps with broken pieces of cookies.

2. Scoop half of the ice cream into the bottom of the pan. We usually use 2 to 3 flavors, and I distribute them evenly. Sprinkle with half of the broken Heath bars. Drizzle chocolate/fudge topping over the candy and ice cream. Scatter half of the drained cherries evenly over the top.

3. Repeat with the remaining ingredients, beginning with the ice cream and ending with the maraschino cherries. If you must, top with fresh whipped cream.

4. Place in the freezer for at least 30 minutes before serving. Unhinge the pan by releasing the side spring lever and remove by lifting over the top. Transfer the cake to a serving platter. Note: This can be prepared several days ahead of time. Once the cake is “re-frozen”, cover it with plastic wrap.


David Lebovitz's Buttercrunch Toffee ice Cream

Ingredients

  • 1 cup toasted almonds, finely chopped
  • 1 Tbsp. water
  • 4 Tbsps. butter (salted or unsalted)
  • ½ cup granulated sugar
  • 2 Tbsps. light or dark brown sugar
  • 1/8 tsp baking soda
  • ½ tsp vanilla extract
  • ½ cup chocolate chips or 3 ounces (85 g) bittersweet or semisweet chocolate
  • For the vanilla ice cream:
  • 2 cups thickened cream (whipping cream)
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • pinch salt
  • 1 Tbsp. vanilla essence
  • ice cubes and 'ice cream salt' (4:1 ratio)

Instructions

Pre-heat oven to 350 F. Spread whole almonds in a single layer onto an ungreased baking sheet and roast for about ten minutes occasionally stir almonds to ensure all sides are being roasted evenly. Let cool before chopping, then spread ½ of the chopped almonds into an 8-inch circle on the baking sheet. Set aside the remaining almonds.

Combine water, butter, granulated sugar, and brown sugar in a medium sized saucepan. Fit a candy thermometer to the pan and cook mixture until it reaches 300 F(150 C) Remove pan from heat and immediately stir in baking soda and vanilla, being careful not to over stir. Pour the mixture over the circle of almonds and spread the toffee evenly with a spatula.

Scatter the chocolate pieces over the toffee and let melt slightly, then continue to spread the chocolate evenly over the mixture. Now add the remaining chopped almonds on top, pressing them lightly into the toffee. Let cool completely until chocolate is firm. Chop the toffee into course pieces and mix into the ice cream.

To make the ice cream (2-bowl method):

Place ice cubes in a large bowl (approximately 5 quarts or 4.7 liters size). Fill bowl about 3/4 full with the ice cubes and mix in the ice cream salt (ratio of ice cubes to salt should be about 4:1). Take a smaller metal bowl, about 1/2 of the size of the larger one, and place it inside the larger one, Place the cream, milk, sugar, salt and vanilla essence inside the metal bowl and beat with electric beaters for 5 minutes on low setting, then beat for another 5 minutes on a higher setting (10 minutes total). The mixture should appear like whipped cream.

Wrap a piece of plastic around the outside of both bowls and place in the freezer for one hour. Remove both bowls from freezer and beat mixture with electric beaters on high setting for 5 minutes until the mixture turns into 'consistency of soft serve ice cream. Transfer ice cream to a container with a lid and freeze for 5-10 hours until mixture hardens to desired consistency.

Notes

I used Morton's Ice Cream Salt you could also use Kosher Salt but this is a more expensive alternative.


Toffee Crumbles are an absolute must for your next ice cream bar

Toffee Crumbles are the perfect ice cream topping. They are ridiculously easy to make, use only 3 ingredients and come together fast (about 15 minutes!).

These sweet, buttery little bits are made from my Cracker Toffee recipe.

TL DR: Basically, you start with crackers either unsalted saltines or my favorite, graham crackers. Then, you add a sugar/butter mixture and bake until the crackers are totally caramelized. At this point, you&rsquod normally add chocolate or other toppings, but to make crumbles, I just leave it plain.

Once the toffee is cooled, break it up into pieces and further crush it by using a rolling pin or a few pulses in a food processor.

Sprinkle on top of ice cream.

Then, sprinkle a little more.


The Story Under the Lid

Wait, didn&rsquot this used to be called something else? Ben & Jerry&rsquos has made a commitment to source non-GMO ingredients and Fairtrade Certified wherever possible and this means using an equally-delicious fudge-covered toffee piece in place of Hershey&rsquos Heath® bars. Due to this sourcing shift, Vanilla Heath® Bar Crunch and Coffee Heath® Bar Crunch have been renamed to Vanilla Toffee Bar Crunch and Coffee Toffee Bar Crunch, respectively.

6 Ways to Prevent Freezer Burn 10 Things to Do Within 10 Miles of Our Vermont Factory Do You Remember When Ben & Jerry’s Pints Looked Like THIS? Our 12 Longest-Serving Flavors, Definitively Ranked How to Get Ice Cream Delivered QUIZ: What Ben & Jerry’s Flavor Are You?

Which flavor totally won 2020? These were the year's TOP PINTS. 10: Brownie Batter Core. 9: Chunky Monkey. 8: Americone Dream. 7: Strawberry Cheesecake. 6: Phish Food. 5: The Tonight Dough. 4: Chocolate Chip Cookie Dough. 3: Chocolate Fudge Brownie. 2: Cherry Garcia. 2: Half Baked. It's been a SWIRL of a year!


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For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

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Menu Description: "Our creamy cheesecake with chunks of white chocolate and swirls of imported seedless raspberries throughout. Baked in a chocolate crust and finished with white chocolate shavings and whipped cream."

Heres how to recreate a home version of the cheesecake that many claim is the best they've ever had. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices.

The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

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Chocolate Toffee Crunch Ice Cream (Low Carb, Sugar Free)

I have worked on several ice recipes for the blog for some time now but have waited until I felt they were just right before posting them. I am not sure why I haven’t tried my hand at ice cream before this year but my husband and son are sure glad I finally gave into their somewhat pleading encouragement.

They are both huge ice cream fans and have been great as my tasting judges no matter how many times I present them with samples. Ice cream makes their day sweeter and pleasing them does the same for me!

Having gotten the thumbs up on this recipe and with tomorrow being National Ice Cream Day I knew it was the right time to share it here with you guys. I think you will enjoy it as much as we have been.

When I think of ice cream I immediately gravitate to chocolate flavors like Chocolate Peanut Butter or Rocky Road. In my opinion the more chunky goodness and chocolate the better! That’s why I wanted to give my creamy and rich chocolate ice cream a big crunch by adding some of my Low Carb Granola Toffee. I mean how can that not be dreamy? The answer is – it can’t! Unless of

I mean how can that not be dreamy? The answer is – it can’t! Unless of course, you don’t like almonds or coconut. In that case, you will want to enjoy just the chocolate ice cream without adding the toffee pieces and maybe check out my recipe for Chunky Peanut Butter Swirl.

To make my chocolate ice cream I simply modified my traditional vanilla by adding unsweetened cocoa powder as well as a tablespoon of vegetable glycerine for a creamier texture. You can leave the glycerine out if you want but trust me it helps the texture. I have tried this recipe with the cream and half and half in the recipe below and by swapping out the half and

I have tried this recipe by swapping out the half and half with unsweetened almond milk. Both the half and half and almond milk work well but there is a slight texture difference in my opinion when you use the almond milk. Just a slightly more icy mouthfeel but still delicious and a tasty keeper. The almond milk is also a nice way to cut the carb count even further for those counting as we do. Either

Both work well but there is a slight texture difference in my opinion when you use the almond milk. Just a slightly more icy mouthfeel but still delicious and a tasty keeper. The almond milk is also a nice way to cut the carb count even further for those counting as we do. Either way, this frozen bowl of heaven is the perfect treat for any summer day. Who am I kidding right? Ice cream is the perfect treat anytime!

Here are some items that are useful to have on hand to make this recipe. You can check them out through my Amazon Affiliate links below.


Vanilla Ice Cream

Ingredients

Directions

  1. Heat the milk, sugar, 1 cup of the cream, and salt in a medium sauce pan over medium heat until the sugar is dissolved. Take milk mixture off the heat and allow to cool for 30 min.
  2. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan.
  3. Stir the mixture over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  4. Pour the custard through the strainer and stir it into the cream, and add the vanilla extract, and stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator. Then churn the base in an ice cream maker. Or mix with the roasted banana ice cream base, and then churn in an ice cream maker. Once churned, hand fold in broken up pieces of toffee. They should be small pieces, about the size of a dime, if not smaller.


Watch the video: Craving for sweets, so chocolate special Mukbang!! Real sound eating MukbangEating Show (December 2021).