Ice Cream-Toffee Dessert – a delicious recipe with ladyfingers, coffee granules, hot water, toffee, vanilla ice cream, coffee liqueur. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers, and set aside.
2
Combine coffee granules and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely.
3
Chop 5 candy bars into small pieces. Stir chopped candy and coffee into ice cream. Spoon into prepared pan. Cover with plastic wrap, and freeze 8 hours.
4
Stir liqueur into whipped topping, if desired. Dollop whipped topping around edge of ice-cream mixture.
5
Chop remaining candy bar; sprinkle evenly over top. Release sides of pan. Let stand 30 minutes before serving.
6
*1/2 gallon coffee ice cream may be substituted for vanilla ice cream.
7
Note: For testing purposes only, we used Skor English Toffee candy bars.
36
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (3-ounce) packages ladyfingers, 2 tablespoons instant coffee granules, 1/4 cup hot water, 6 (1.4-ounce) toffee candy bars, divided, and more.
Yes, Ice Cream-Toffee Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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