Toffee Ice Cream – Barefeet in the Kitchen

Creamy toffee ice cream swirled with caramel sauce and then filled with bits of crunchy toffee is sure to satisfy any ice cream lover. 

Close-up of toffee ice cream with caramel syrup and toffee bits

Toffee Bits

The toffee in this ice cream introduces a rich, sweet, and slightly nutty flavor that complements the creamy vanilla base of the ice cream. As you take a bite, you’ll experience the creamy and cool vanilla, followed by bursts of caramel and a satisfying crunch from the toffee bits. 

While you can certainly make your own toffee bits, (with little more than a bit of butter and sugar), I typically take the easier route when making ice cream or baking these cookies and buy a bag of Heath toffee bits

Feel free to grab a jar of caramel sauce while you’re at the grocery store too, if making caramel sauce isn’t your thing. I have a weakness for this salted caramel sauce, so there’s almost always a jar tucked away in my fridge.

Heath Toffee Bits

Heath Toffee Bits are small, crunchy bits of toffee candy that are pre-packaged and ready for use in cooking and baking. These English toffee bits are essentially small, bite-sized pieces of toffee that have been broken into chunks or bits. They can be used to add a rich, buttery, and caramelized toffee flavor and a delightful crunch to various desserts and baked goods.

If you can’t find the toffee bits or want to try something a little different, you can also chop up some Heath bars and turn this into a chocolate-covered English toffee ice cream. When has the addition of chocolate to toffee or ice cream ever been a bad idea??

What’s the difference between toffee and English toffee? The main difference is that traditional English toffee is made without nuts, while American toffee is often made with a variety of nuts.

vanilla ice cream with jar of caramel sauce and package of toffee bits

Toffee Ice Cream

Overhead shot of toffee ice cream in a maroon bowl

Toffee Ice Cream Recipe

Whisk together the cream, milk, sugar, salt, and vanilla. Pour the ice cream mixture into your ice cream maker and freeze according to the manufacturer’s directions.

When the ice cream is almost finished churning, add the toffee bits. Continue churning to mix throughout.

Overhead shot of toffee ice cream topped with caramel syrup and toffee bits

When the ice cream finishes churning, scoop about ⅓ of the ice cream into a freezer-safe container, and drizzle generously with a few tablespoons of caramel sauce.

Scoop another ⅓ of the ice cream into the container and repeat with more caramel sauce. Scoop the remaining ⅓ of the ice cream into the container and drizzle with the remaining caramel sauce.

Place in the freezer until firm enough to scoop. Serve with additional caramel sauce and toffee bits, if desired.

Fully loaded ice creams are always a hit with friends and toffee ice cream is no exception. Here are a few more of our most indulgent homemade ice creams:

Rocky Road Ice Cream with its creamy chocolate and almond ice cream base filled with chewy marshmallows, crunchy almonds, and extra flecks of chocolate has been a kid-favorite for years.

Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream. Is there anything more irresistible than a spoonful of cookie dough? I know that I can never resist it.

Toffee ice cream topped with caramel syrup and toffee bits, served with a silver spoon

This is not your average Cookies and Cream Ice Cream, this isn’t Oreo dust or a few crumbles of cookies, this is nearly an entire package of chocolate sandwich cookies stuffed into a batch of ice cream.

Every scoop of this Twix Ice Cream is bursting with chunks of cookies, caramel, and chocolate. Candy bar lovers go a little bit crazy over this one.

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Servings: 6

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  • Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions. When the ice cream is almost finished churning, add the toffee bits. Continue churning to mix throughout.

  • When the ice cream finishes churning, scoop about ⅓ of the ice cream into a freezer-safe container, and drizzle generously with a few tablespoons of caramel sauce. Scoop another ⅓ of the ice cream into the container and repeat with more caramel sauce. Scoop the remaining ⅓ of the ice cream into the container and drizzle with the remaining caramel sauce.

  • Place in the freezer until firm enough to scoop. Serve with additional caramel sauce and toffee bits, if desired.

Calories: 509kcal · Carbohydrates: 50g · Protein: 4g · Fat: 33g · Saturated Fat: 21g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 8g · Trans Fat: 0.1g · Cholesterol: 105mg · Sodium: 178mg · Potassium: 168mg · Sugar: 50g · Vitamin A: 1347IU · Vitamin C: 1mg · Calcium: 125mg · Iron: 0.1mg

Vertical shot of toffee ice cream in a maroon bowl

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