Mocha Toffee Ice Cream Unverified!

Yield: 10 1/2 cup servings


  • 1 cup whole milk, well chilled
  • 3/4 cup granulated sugar
  • 2 Tbl insttant espresso
  • 2 Tbl unsweetened cocoa powder
  • 2 cups heavy cream
  • 2 tsp vanilla extract
  • 1/2 cup toffee bits
  • 1/2 cup mini chocolate morsels


Whisk together milk, granulated sugar, espresso powder and cocoa until dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate if not using immediately.

Pour mix into ice cream maker and let mix 25-30 minutes until thickened. Add toffee and mini cohcolate during the last five minutes of mixing. Ice cream can be removed from mixer to an airtight container for two hours to ripen.