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Frozen Mocha Toffee Dessert

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Submitted by salm

Frozen mocha toffee dessert with coffee-spiked vanilla ice cream and crushed toffee bars in a ladyfinger-lined springform pan, topped with Kahlua whipped cream. No-bake and make-ahead.

YIELD

10 servings

PREP

20 min

COOK

0 min

READY

140 min

This is the kind of no-bake dessert you pull out of the freezer and everyone assumes took hours. Split ladyfingers line the bottom and sides of a springform pan, creating a soft, cakey shell for the filling. Softened vanilla ice cream gets blended with dissolved instant coffee and crushed chocolate-covered toffee bars, then packed into the pan and frozen solid.

The coffee transforms plain vanilla ice cream into a mocha base that tastes far more sophisticated than its ingredient list suggests. Crushed toffee bars folded throughout add buttery crunch in every bite, even after freezing.

Right before serving, whipped cream spiked with Kahlúa gets piped or spread over the top. That boozy, coffee-flavored cream ties the mocha ice cream and toffee together into one cohesive, indulgent bite. Finish with more toffee pieces or shaved chocolate for a dessert that looks as good as it tastes.

Pro Tips

  • Freeze the toffee bars before crushing. Frozen candy shatters cleanly; room-temperature bars just squish
  • Soften the ice cream just enough to stir, not so much that it’s liquid. Melted and refrozen ice cream gets icy and grainy
  • Dissolve the coffee powder fully in the boiling water before adding to the ice cream. Undissolved granules create bitter pockets
  • This needs at least 2 hours in the freezer to set completely. Overnight is even better for clean slices

Variations

  • Use chocolate ice cream instead of vanilla for a double-chocolate mocha version
  • Swap toffee bars for crushed Oreos or peanut butter cups
  • Replace Kahlúa with Baileys Irish Cream in the whipped topping for a creamier, less coffee-forward finish

Ingredients

12 12
EACH EACH LADY FINGER
split *
2 30
TABLESPOONS ML INSTANT COFFEE
powder *
1 15
TABLESPOON ML WATER
boiling
1 0.9
QUART L VANILLA ICE CREAM
softened *
4 4
EACH EACH TOFFEE CANDY BAR
chocolate covered, frozen and crushed *
½ 118
2 30
TABLESPOONS ML LIQUEUR
coffee flavor, such as kahlua
1
X TOFFEE CANDY BAR
or shaved chocolate, optional *

Directions

Line bottom and 2 inches up sides of 8-inch springform pan with split ladyfingers, cutting to fit.

Dissolve coffee powder in boiling water.

Cool.

Blend coffee, ice cream and crushed candy.

Spoon into prepared pan.

Cover and freeze until firm.

Just before serving, whip cream with coffee liqueur until stiff.

Spread over or pipe onto frozen ice cream.

Garnish with additional pieces of broken toffee bars or with shaved chocolate, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 70 76% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 15mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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