Dairy Free Coffee Toffee Crunch Ice Cream
This sweet frozen treat delivers a rich taste with a delightful crunch in every bite. It is a crowd-pleasing dessert everyone will love.
Equipment
- candy thermometer
- ice cream maker
- loaf pan
Ingredients
For the Toffee
- 1/2 cup Dairy Free Butter (Stick Style)
- 1/2 cup Granulated Sugar
- 1 tbsp Light Corn Syrup
- 1 tbsp Water
- 1/4 tsp Salt
- 1/2 cup Dairy Free Chocolate Chips
For the Coffee Base
- 2 cans (13.5 oz each) Full-Fat Coconut Milk
- 1/2 cup Granulated Sugar
- 1/4 cup Packed Light Brown Sugar
- 2 tbsp Light Corn Syrup
- 2 tbsp Instant Espresso Powder
- 1 tbsp Cornstarch
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
Instructions
- Line a baking sheet with parchment paper. In a heavy saucepan over medium heat, melt the butter with the sugar, corn syrup, water, and salt, stirring until the sugar dissolves. Keep cooking, stirring often, for 8 to 12 minutes, until the toffee turns deep amber and reaches 300°F on a candy thermometer. If the butter starts to separate, whisk vigorously until it comes back together, then pour the toffee onto the parchment and spread it thin.
- Scatter the chocolate chips over the hot toffee, wait 2 minutes for them to soften, then spread into an even layer. Let it cool until hard, refrigerate for 20 minutes to set the chocolate, then place it in a zip-top bag and tap with a rolling pin to break it into small bits.
- In a medium saucepan, whisk together the granulated sugar, brown sugar, espresso powder, cornstarch, and salt. Whisk in the coconut milk and corn syrup, then cook over medium heat, whisking constantly, for 5 to 7 minutes, until the base simmers and thickens slightly.
- Remove from the heat and stir in the vanilla. Pour into a bowl, press plastic wrap onto the surface, and refrigerate for at least 6 hours or overnight.
- Pour the chilled coffee base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy.
- Quickly fold about three quarters of the toffee bits into the churned ice cream, saving the rest for topping.
- Spread into a 9x5-inch loaf pan, sprinkle with the remaining toffee, cover tightly, and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 523kcalCarbohydrates: 49gProtein: 3gFat: 35g