Frozen Mocha Toffee Dessert
Yield
10 servingsPrep
20 minCook
0 minReady
140 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lady fingers
split |
*
|
| 2 | tablespoons |
instant coffee
powder |
*
|
| 1 | tablespoon |
water
boiling |
|
| 1 | quart |
vanilla ice cream
softened |
*
|
| 4 | each |
toffee candy bar
chocolate covered, frozen and crushed |
* |
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
| 1 | x |
toffee candy bar
or shaved chocolate, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lady fingers
split |
*
|
| 3E+1 | ml |
instant coffee
powder |
*
|
| 15 | ml |
water
boiling |
|
| 0.9 | l |
vanilla ice cream
softened |
*
|
| 4 | each |
toffee candy bar
chocolate covered, frozen and crushed |
* |
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | 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.
