Rich and creamy coconut milk ice cream packed full of buttery toffee and dark chocolate pieces, this was a truly amazing spur of the moment recipe. Impulsively thrown together with some toffee that I saw sitting on the counter. This ice cream is pure decadence and we loved every single spoonful! So unbelievably easy, I literally just stirred some sugar, salt and vanilla into the coconut milk and then poured it into the ice cream machine.
I made a small batch of ice cream, because I really wasn’t sure what to expect from the toffee pieces. It was a VERY good thing that I made a small batch, because a certain friend and I polished this off in no time at all! I’ve made this twice now and I’ve decided that the smaller batch is actually perfect for this particular recipe. This is a dangerous ice cream to keep in my house. I like to have just enough for everyone to enjoy it and NOT keep extra in my freezer. This ice cream has been known to call my name at all hours of the day and night.
- 1 13 ounce can Thai coconut milk
- 1/2 cup sugar
- 1/4 teaspoon vanilla
- pinch of salt
- 1 cup of crushed Dark Chocolate Covered Butter Toffee pieces this was 1/4 of the linked recipe. (If you are making a smaller batch of toffee just for this ice cream, the cooking time will be dramatically reduced. It took less than 10 minutes to cook and turn the perfect caramel color when I made a 1/4 recipe.)
- Stir together the milk, sugar, vanilla and salt. Pour into ice cream machine and freeze according to machine directions. When the machine is finished, scoop the ice cream into a freezer safe container and stir in the toffee pieces. Cover with lid and freeze for a few hours before serving. Enjoy!