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