Coffee Toffee Icecream

 

This delicious, no-bake Coffee Toffee Ice cream is easy and impressive.                       

The three layers of goodness will have everyone at your table asking for doubles!

Crumbs :

• 1 package graham crackers
• 3/4 cup chopped peanuts
• 1/3 cup chocolate chips
• 1 tsp. vanilla sugar
• 1 Tbsp water

Place the graham crackers, chocolate chips, vanilla sugar and water in the food processor with the S blade attachment. Pulse. Add the chopped peanuts to the crumb mixture and mix by hand. Set aside a half a cup of the crumb mixture for the top. Place remaining crumbs in a 9x13" pan.

Coffee Toffee Layer:

• 1 cup margarine
• 1/3 cup chocolate chips
• 3/4 cup sugar
• 2 tsp coffee dissolved in2 tsp vanilla extract
• 4 large eggs

Melt the chocolate and the margarine in a double boiler. Place the chocolate mixture in the bowl of your mixer. Add  the sugar and vanilla and mix. Add one egg at a time and beat well (for about 10 minutes). Pour the mixture into the pan and freeze until firm.

Topping:

• 16 ounces topping
• 2 tsp coffee dissolved in 2 tsp boiling water
• 2 Tbsp confectioners' sugar

Place the whip topping in the bowl of your mixer and beat until peaks form. Add in the coffee and confectioners' sugar and continue mixing until combined. Smear whip topping on top of coffee toffee layer and then sprinkle the reserved crumbs on top. Return to the freezer until firm. Serves 12-16