No Churn Coffee Toffee Ice Cream
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Dissolve 1.5 tbsp instant coffee in 1 tbsp warm milk
Whip two cups of cream until fluffy and peaks form when you lift the beaters out of the bowl
Mix in one can (300 ml) of condensed milk and the coffee
Stir in 1/3 cup toffee/skor bits
Freeze for at least 6 hours or until firm enough to scoop out
Scoop and serve!
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Sarah - Flour & Spice
A Pakistani Canadian mama of two with a passion for baking and cooking for her blog!
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