No Churn Coffee Toffee Ice Cream CakeThis No Churn Coffee Toffee Ice Cream Cake takes 15 minutes from start to finish to make. Then, it’s just a few hours in the freezer and you have the dreamiest, creamiest coffee ice cream with big chunks of chocolate toffee bar on a chocolate cookie crust. It’s great all on its own, but how about a super-fast caramel sauce to pour over the top?No Churn Toffee Coffee Ice Cream Cake | Go Bold With Butter

No Churn Coffee Toffee Ice Cream Cake

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 8-10 servings

No Churn Coffee Toffee Ice Cream Cake


    For the Ice Cream Cake:
  • 30 chocolate sandwich cookies
  • 6 tablespoons (3/4 stick) melted butter
  • 2/3 cup sweetened condensed milk
  • 2 tablespoons espresso powder
  • 2 tablespoons coffee liqueur
  • 1 1/4 cups heavy whipping cream
  • 6 chocolate covered toffee bars
  • For the Quick Caramel Sauce:
  • 1 cup light brown sugar
  • 4 tablespoons butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon coffee liqueur
  • Pinch sea salt


  1. For the Ice Cream Cake:
  2. Pulse cookies in food processor until fine crumbs form. Add melted butter and pulse to combine. Press into bottom of 9-inch spring form pan. Set aside.
  3. Add 4 toffee bars to plastic bag. Use rolling pin to crush. Cut the 2 toffee bars into slices with serrated knife. Set aside for decoration.
  4. Add sweetened condensed milk, espresso powder and coffee liqueur to bowl of electric mixer fitted with whisk attachment. Mix to combine. Add heavy cream and whip until soft peaks form. Fold in toffee pieces with rubber spatula.
  5. Pour ice cream mixture over prepared crust. Spread evenly. Cover with plastic wrap and freeze for 6 hours or overnight.
  6. For the Quick Caramel Sauce:
  7. Add brown sugar, butter and cream to medium saucepan. Cook over medium-low heat, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat and add vanilla, coffee liqueur, and salt. Allow to cool slightly.
  8. Remove ice cream cake from freezer about 5 minutes before serving, just enough to allow it to soften but not melt. Top with whipped cream and decorate with remaining toffee bar pieces. Slice, and pour cooled caramel sauce over individual pieces.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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