Toffee Espresso Ice Cream

This creamy no-churn espresso ice cream features rich espresso flavor and is chock full of buttery homemade toffee bits.

We all know ice cream season never technically leaves, but with the weather getting warmer out this just gives us the green light to have it even more! I’ll start with about 12 XL scoops of this killer espresso ice cream.

Coffee-lovers, this scoop has your name written all over it! As if coffee ice cream couldn’t get any better, somehow it does when you introduce espresso and homemade toffee bits to the mix.

All while keeping it no-churn. YES, it’s true! Suffice to say, this ice cream is on the menu all dang summer.

We’re keeping this ice cream extra easy today with no fancy ingredients or equipment required! Seriously, we’re talking 6 ingredients, a few minutes prep time, and the rest of the time is inactive waiting for the ice cream to freeze.

And then approximately 0.2 seconds to slurp down a scoop of 10 of this goodness.

This Ice Cream features…

• A rich texture with lots of espresso flavor
• Buttery, crunchy homemade toffee bits
• No ice cream maker required and mostly hands-off

Making the Ice Cream

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Brown sugar
• Kosher salt
• Heavy whipping cream
• Sweetened condensed milk
• Espresso
• Vanilla extract

Choosing Your Coffee

For the best coffee flavor, I recommend using brewed espresso for this ice cream. You will need 1/4 cup of espresso which equals about 2 shots worth.

If you don’t have an espresso machine or means to make espresso from scratch, you have options! You can use instant espresso powder to make espresso or use strong-brewed coffee instead.

Tips for Perfect Ice Cream

1. Whip heavy cream to stiff peaks – this serves as the base to your ice cream and eliminates the need for churning.
2. Gently fold ice cream custard – use a light hand when mixing the ice cream custard so as not to deflate the whipped cream.
3. Semi-freeze ice cream before adding toffee – letting the ice cream set up a bit first will ensure that the toffee bits maintain their crunch once frozen.
4. Freeze ice cream 8 hours total before serving – you want the ice cream completely frozen solid before serving.

Recipe Variations

Try these ideas for a different twist on this ice cream.

• Use pre-made toffee bits – if you want to speed along prep for this ice cream, use about 3/4 cup packaged toffee bits in place of the homemade.
• Swirl in hot fudge – when adding the toffee bits to the ice cream, swirl in a couple spoonfuls of hot fudge sauce for a chocolate-y kick.
• Add chocolate-covered coffee beans – for an extra kick of coffee flavor, swirl in a handful of chocolate-covered coffee beans when adding the toffee bits.

Freezing Instructions

This ice cream stores well in the freezer up to about 1 month. If you plan to store it for more than a few days, I recommend transferring to a freezer-safe container with a lid to keep it properly sealed.

This ice cream is reminiscent of a flavor you’d get at a fancy ice cream shop! The subtle buttery crunch that the brown sugar toffee bits contribute is an absolute DREAM paired with the rich espresso flavor.

Big scoops are all we know as far as this goodness is concerned.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More ice cream recipes to try next!

• Peanut Butter Coconut Ice Cream Sandwiches
• Strawberry Crisp Cottage Cheese Ice Cream
• Espresso Peanut Butter Brownie Ice Cream Sandwiches