Dairy Free

Ice Cream-Toffee Dessert

Name: Ice Cream-Toffee Dessert
Total time: 45 min
Yield: 8 servings
Ingredients: 2 tablespoons instant coffee granules; 2 (3-ounce) packages ladyfingers; 6 (1.4-ounce) toffee candy bars, divided; 1/2 gallon vanilla ice cream, softened*; 1/4 cup hot water; 1 (8-ounce) container frozen whipped topping, thawed

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves8

Per Serving$2.05

Photo coming soon

If you want to add more dairy free recipes to your repertoire, Ice Cream-Toffee Dessert might be a recipe you should try. This recipe makes 8 servings with 795 calories, 12g of protein, and 41g of fat each. For $2.05 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals.

Ingredients:

For 8 servings

2 tablespoons instant coffee granules
6 ounce packages ladyfingers
8.4 ounce toffee candy bars, divided
½ gallon vanilla ice cream, softened
¼ cup hot water
8 ounce frozen whipped topping, thawed

Method:

1
Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers, and set aside.
2
Combine coffee granules and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely.
3
Chop 5 candy bars into small pieces. Stir chopped candy and coffee into ice cream. Spoon into prepared pan. Cover with plastic wrap, and freeze 8 hours.
4
Stir liqueur into whipped topping, if desired. Dollop whipped topping around edge of ice-cream mixture.
5
Chop remaining candy bar; sprinkle evenly over top. Release sides of pan.
6
Let stand 30 minutes before serving.
7
*1/2 gallon coffee ice cream may be substituted for vanilla ice cream.
8
Note: For testing purposes only, we used Skor English Toffee candy bars.