An ultra-creamy coffee custard studded with buttery toffee pieces and churned to scoop-shop perfection—think Ben & Jerry’s Coffee Heath Bar Crunch, but fresher and even more aromatic.

Why You’ll Love This Recipe

Deep, authentic coffee flavour from strongly brewed espresso
Silky French-style custard base for a luxurious mouth-feel
Irresistible shards of crunchy toffee in every bite
Works in any 2-quart ice-cream maker and can be adapted for no-churn
Keeps for weeks, making it a reliable make-ahead summer staple

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups whole milk
4 large egg yolks
1 cup granulated sugar, divided
¾–1 cup strong coffee or espresso, cooled
2 cups heavy cream
2 tablespoons pure vanilla extract
8 oz toffee candy bars (Heath or Skor), chopped
Pinch of fine sea salt

directions

Prepare the freezer bowl If using a KitchenAid or similar attachment, freeze the bowl for at least 15 hours.
Temper the yolks Heat the milk to just below a simmer. Whisk yolks with ¼ cup sugar, then slowly drizzle in 1 cup hot milk while whisking. Return mixture to the saucepan, add the remaining sugar, and cook until it coats the back of a spoon. Chill completely.
Combine the base Whisk the cold custard with espresso, heavy cream, vanilla, and salt. Refrigerate 3–4 hours until very cold.
Churn With the machine running, pour in the base and churn 25–30 minutes, until the dasher slows and the volume expands.
Add crunch Fold in chopped toffee, transfer to a freezer-safe tub, press parchment onto the surface, and freeze 2 hours (or longer) until firm.
Serve Scoop into bowls or waffle cones; garnish with extra toffee shards.

Servings and timing

Yield: About 8 one-cup servings
Active prep: 30 minutes
Cook (custard): 30 minutes
Chill before churn: 4–6 hours
Churn: 25–30 minutes
Final freeze: 2 hours
Total time: ~7 hours (mostly unattended)

Variations

No-churn method Whip 2 cups cold cream to soft peaks; fold in 1 can (397 g) sweetened condensed milk mixed with coffee concentrate and chopped toffee, then freeze.
Mocha ripple Swirl ½ cup cooled ganache through the churned ice cream before the final freeze.
Salted-caramel crunch Replace half the toffee with salted-caramel chips and sprinkle a pinch of flaky salt on top.
Dairy-free Use equal parts full-fat coconut milk and oat cream; add 1 tablespoon corn-starch slurry to mimic custard thickness.

storage/reheating

Storage: Keep tightly covered at −18 °C/0 °F for up to 2–3 months. Pressing parchment or wax paper directly on the surface minimises ice crystals.
Softening for service: Transfer to the refrigerator for 10 minutes or leave at room temperature 5 minutes; avoid microwaving, as hot spots will melt the toffee unevenly.

FAQs

Can I substitute instant coffee granules for espresso?

Instant coffee works in a pinch, but it yields a milder, sometimes bitter flavour; espresso or cold-brew concentrate gives the cleanest taste.

Do I have to temper the eggs?

Tempering ensures food-safe yolks and a custard that freezes smoothly; skipping this step risks a grainy texture.

My ice cream stayed soft after churning—what happened?

Either the base was not fully chilled or the freezer bowl was insufficiently frozen; both reduce over-run and hardness.

Can I use store-bought toffee bits?

Yes—use 1 cup packaged bits; however, chopping full-size bars gives larger, more irregular crunch.

Is a 1-quart machine large enough?

Halve all ingredients or churn in two batches; over-filling prevents proper aeration.

How do I avoid icy crystals during storage?

Keep mix-ins completely dry, use an airtight tub, and place the finished ice cream deep in the freezer where temperatures are most stable.

Could I make it egg-free?

Switch to a Philadelphia-style base: omit yolks, increase heavy cream to 3 cups, and add 1 tablespoon corn-starch slurry for body.

What is the ideal serving temperature?

Ice cream is most flavourful at −12 °C/10 °F; scoop when the centre yields slightly to gentle pressure.

Why does the recipe call for so much vanilla?

Vanilla rounds bitterness from coffee and heightens the caramel notes of toffee; reducing it will produce a sharper profile.

Can I scale the recipe for a crowd?

Yes—double it for a 4-quart freezer. Chill and churn in two successive batches unless your equipment can handle the volume.

Conclusion

Coffee Toffee Crunch Ice Cream marries the robust depth of espresso with buttery toffee in a luxuriously smooth custard. Whether churned traditionally or whipped up no-churn, it is a sophisticated yet comforting treat that elevates any dessert table and satisfies both coffee devotees and sweet-tooth guests alike.