Try your own combination of ice cream flavors and toppings for endless variations of this quick, yet showy, dessert.
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2 cups coffee ice cream
3 (1.4-ounce) English toffee-flavored candy bars, crushed (we tested with Heath)
4 waffle cone bowls
Chocolate ice cream topping
Scoop ice cream into 4 balls; freeze until firm. Roll ice cream balls in crushed toffee bars; freeze until firm.
To serve, place ice cream balls in waffle bowls. Drizzle topping over ice cream.