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Receta Ice Cream Toffee Dessert
by Global Cookbook

Ice Cream Toffee Dessert
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  Raciónes: 8

Ingredientes

  • 2 pkt ladyfingers - (3 ounce ea)
  • 2 Tbsp. instant coffee granules
  • 1/4 c. warm water
  • 6 x toffee candy bars - (1.4 ounce ea) divided
  • 1/2 gal vanilla ice cream see * Note, softened
  • 3 Tbsp. coffee liqueur (optional)
  • 1 ct frzn whipped topping - (8 ounce) thawed

Direcciones

  1. Note: One-half gallon coffee ice cream may be substituted for vanilla ice cream; omit coffee granules and water.
  2. Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers.
  3. Combine coffee and 1/4 c. warm water in a small bowl, stirring till dissolved; let cold completely.
  4. Chop 5 candy bars into small pcs. Stir minced candy and coffee into ice cream. Spoon into prepared pan. Cover with plastic wrap, and freeze 8 hrs.
  5. Stir liqueur into whipped topping, if you like. Dollop around edge of ice-cream mix. Chop remaining candy bar, and sprinkle proportionately over top. Let stand 30 min before serving.
  6. This recipe yields 8 servings.
  7. Comments: For testing purposes only, we used Skor candy bars.