No Churn Coffee Toffee Ice Cream
Dissolve 1.5 tbsp instant coffee in 1 tbsp warm milk
1
Whip two cups of cream until fluffy and peaks form when you lift the beaters out of the bowl
2
Mix in one can (300 ml) of condensed milk and the coffee
3
Stir in 1/3 cup toffee/skor bits
4
Freeze for at least 6 hours or until firm enough to scoop out
5
Scoop and serve!
6