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Ice Cream-Toffee Dessert

Ice Cream-Toffee Dessert

Southern Living APRIL 2004

  • Yield: Makes 8 servings


  • 2 (3-ounce) packages ladyfingers
  • 2 tablespoons instant coffee granules
  • 1/4 cup hot water
  • 6 (1.4-ounce) toffee candy bars, divided
  • 1/2 gallon vanilla ice cream, softened*
  • 3 tablespoons coffee liqueur (optional)
  • 1 (8-ounce) container frozen whipped topping, thawed


Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers, and set aside.

Combine coffee granules and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely.

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.

Stir liqueur into whipped topping, if desired. Dollop whipped topping around edge of ice-cream mixture.

Chop remaining candy bar; sprinkle evenly over top. Release sides of pan. Let stand 30 minutes before serving.

*1/2 gallon coffee ice cream may be substituted for vanilla ice cream.

Note: For testing purposes only, we used Skor English Toffee candy bars.


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Ice Cream-Toffee Dessert Recipe