Creamy No-Churn Coffee Toffee Crunch Ice Cream Bars
A quick and easy no-churn ice cream bar recipe combining rich coffee flavor with crunchy toffee bits, perfect for summer treats without the need for an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 6 hours (freezing time)
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (480 ml) heavy cream, full-fat
- 1 cup (300 g) sweetened condensed milk
- 1/2 cup (120 ml) strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 3/4 cup (120 g) toffee bits (Heath or Skor recommended)
- Pinch of salt
- Optional: mini chocolate chips or melted bittersweet chocolate for drizzle
- Optional dairy-free substitutions: coconut cream for heavy cream and coconut sweetened condensed milk
- Optional: orange zest for topping
Instructions
- Brew a strong cup of coffee (about 1/2 cup or 120 ml) and let it cool completely.
- In a large bowl, whip 2 cups (480 ml) of heavy cream until stiff peaks form, about 3-5 minutes with an electric mixer.
- In another bowl, combine 1 cup (300 g) sweetened condensed milk, cooled coffee, 1 teaspoon vanilla extract, and a pinch of salt. Stir gently until blended.
- Carefully fold the coffee-condensed milk mixture into the whipped cream using gentle strokes to keep the mixture airy.
- Fold in 3/4 cup (120 g) of toffee bits, reserving a small handful to sprinkle on top.
- Line a 9×5-inch loaf pan with parchment paper. Pour the mixture into the pan and smooth the top with a spatula.
- Sprinkle the reserved toffee bits evenly over the surface and insert freezer-safe popsicle sticks evenly spaced, pushing them halfway into the mixture.
- Cover the pan tightly with plastic wrap or foil and freeze for at least 6 hours or overnight until firm.
- To serve, lift the parchment paper from the pan and cut the frozen block into bars along the sticks. Let bars sit at room temperature for 2-3 minutes before eating for a creamy bite.
Notes
Chill mixing bowl and beaters before whipping cream for best results. Use cooled coffee to prevent melting whipped cream. Fold gently to keep mixture airy. Store toffee bits in airtight container before use to maintain crunch. Let bars soften slightly before serving for best texture. Optional chocolate drizzle can be added after freezing.
Nutrition
- Serving Size: 1 ice cream bar
- Calories: 220
- Fat: 14
- Carbohydrates: 22
- Protein: 3
Keywords: no-churn ice cream, coffee ice cream bars, toffee crunch, summer dessert, easy ice cream recipe, no ice cream maker, creamy ice cream bars