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Chocolate Toffee Crunch Ice Cream

Yield: about 1 quart ice cream (about 4 cups)
Start to Finish 30 mins
Chocolate Toffee Crunch Ice Cream
  • 1  cup  sugar
  • 1/4  cup  unsweetened cocoa powder
  • 2  cups  whipping cream
  • 1  cup  milk
  • 1  teaspoon  vanilla
  • 1/8  teaspoon  salt
  •  Cubed or crushed ice
  •  Rock salt*
  • 3/4  cup  chocolate-covered toffee pieces

1. In canister container for an 4-quart ice cream freezer, combine sugar and cocoa powder. Stir in cream, milk, vanilla, and salt. Whisk thoroughly until sugar is dissolved.

2. Place lid over ice cream freezer container. Place container in bucket. Attach motor piece to lid and sides of bucket according to manufacturers directions. Pack 6 cups of ice around the container. Sprinkle ice with 1 cup rock salt. Repeat packing with 6 cups ice and sprinkling with 1 cup rock salt until bucket is filled to the top of the container. Plug in electric ice cream maker. When motor comes to a stop, unplug immediately. Stir in toffee pieces.

3. Serve immediately or place in freezer to harden ice cream; use within 1 week. Makes about 1 quart ice cream (about 4 cups).

From the Test KitchenFor No Ice, No-Salt Ice Cream Maker:
  • In a large mixing bowl combine 1/2 cup sugar and 2 tablespoons cocoa powder. Stir in 1 cup whipping cream, 1/2 cup milk, 1/2 teaspoon vanilla, and a dash of salt. Whisk thoroughly until sugar is dissolved. Freeze according to manufacturers directions. When finished, stir in 1/3 cup chocolate-covered toffee pieces. Makes about 2-1/3 cups ice cream.
Nutrition Facts (Chocolate Toffee Crunch Ice Cream)
  • cal. (kcal) 448,
  • Fat, total (g) 30,
  • chol. (mg) 92,
  • sat. fat (g) 17,
  • carb. (g) 42,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 40,
  • pro. (g) 3,
  • vit. A (IU) 923,
  • vit. C (mg) 1,
  • sodium (mg) 165,
  • calcium (mg) 111,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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