Toffee Crunch Ice Cream Bowls

Try your own combination of ice cream flavors and toppings for endless variations of this quick, yet showy, dessert.


4 servings

Recipe from

Oxmoor House


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.

Christmas with Southern Living 1999,

Oxmoor House

January 1999
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