Icebox Coffee Toffee No Churn Ice Cream

I was pretty excited to hear that Birmingham based, Icebox Coffee and Birmingham Bloggers are holding a recipe contest because  1. I love iced coffee and  2. I've been all about finding recipes to stay cool this summer.  I've tried both flavors of  Icebox coffee concentrate and love them both.  This was really a great excuse to buy more iced coffee.  Thankfully, I managed to save enough to make this delicious treat.



There is something about being homemade that makes desserts taste better, especially ice cream.  I don't recall ever having sub-par homemade ice cream.  With all of the work of getting the ice cream maker out and the mess it made, it wasn't too regular of an occurrence in my house growing up; it was definitely a treat.

As great as they are, ice cream makers aren't generally a staple of a minimalistic kitchen.  Luckily, there's a way to make delicious ice cream at home with simple ingredients and without the ice cream maker and the mess.  I don't know who started the no churn ice cream trend, but bless you.  This ice cream isn't soft serve, it has a texture closer to store bought ice cream, but tastes much fresher.  The following recipe uses Icebox Coffee Concentrate and Heath bars for a delicious summer treat. 

Icebox Coffee Toffee No Churn Ice Cream

Makes approximately 6 cups
Prep Time: 5 minutes

Ingredients:

2 cups heavy whipping cream

14 oz sweetened condensed milk

1/3 cup Icebox Madagascar Vanilla coffee concentrate

10 mini Heath bars, crushed

Directions: 

1. In the bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on medium to high speed until stiff peaks form (about 5 minutes) 
2. In a separate bowl, whisk together the Icebox coffee concentrate and condensed milk with majority of the crushed heath bar (reserve 1-2 tablespoons for sprinkling on top)
3. Fold the whipped cream into the coffee mixture and transfer to a freezer safe container
4. Freeze 4-6 hours before serving.