Coffee-Toffee Ice Cream Tart Recipe
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8
Calories: 412 kcal
Description:
Indulge in the rich flavors of this Coffee-Toffee Ice Cream Tart, where English toffee adds a delightful crunch to a creamy coffee-infused treat. Perfect for dessert on a warm summer evening or any weeknight when you crave something sweet yet effortless. With its no-cook method and freezer-friendly nature, this tart is a delightful addition to your repertoire.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Ground cinnamon |
| 1/2 | Butter |
| 1/4 | Coffee ice cream |
| 1/2 | Unsalted butter |
| 1 1/2 | White chocolate |
| 1/3 | Vanilla extract |
| 1 | Heavy cream |
| 6 | English toffee, chopped |
Instructions:
-
Preheat your oven to 325 degrees Fahrenheit.
-
Butter a 9-inch tart pan with a removable bottom, ensuring an easy release later on.
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In a medium bowl, mix together the cookie crumbs and ground cinnamon until well combined.
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Add the melted butter to the crumb mixture, stirring until the crumbs are thoroughly moistened.
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Press the crumb mixture firmly onto the bottom and up the sides of the prepared tart pan.
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Bake the crust in the preheated oven until set, approximately 9 minutes. Allow it to cool completely.
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Once cooled, sprinkle 2 tablespoons of chopped English toffee evenly over the crust.
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Spread the coffee ice cream evenly into the crust, creating a smooth layer.
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Freeze the tart for at least 4 hours, or until the ice cream is firm.
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In a medium saucepan, combine the heavy cream and unsalted butter. Bring the mixture to a simmer.
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Remove the saucepan from the heat and add the white chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth.
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Mix in the vanilla extract, ensuring it’s well incorporated.
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Allow the topping to stand until it’s cool and slightly thickened, but still pourable, approximately 15 minutes.
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Pour the white chocolate topping over the ice cream tart, tilting the pan to ensure the top is completely covered.
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Freeze the tart until the topping is firm, about 1 hour.
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Sprinkle the remaining chopped English toffee over the top of the tart.
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Freeze the tart until it’s firm, approximately four more hours.
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When ready to serve, use a small knife to carefully loosen the crust from the sides of the pan.
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Gently push up on the tart bottom to release it from the pan, and then slice and serve your delicious Coffee-Toffee Ice Cream Tart.
Nutritional Information (per serving):
- Calories: 412 kcal
- Fat: 26.1g
- Saturated Fat: 15.2g
- Cholesterol: 52.9mg
- Sodium: 223.4mg
- Carbohydrates: 42.2g
- Fiber: 1.4g
- Sugar: 31.4g
- Protein: 4.8g
Recipe Notes:
- For best results, choose a strongly flavored coffee ice cream to complement the richness of the toffee and white chocolate.
- Ensure the crust is firmly pressed into the tart pan to create a sturdy base for the ice cream and toppings.
- Be patient when preparing the white chocolate topping, allowing it to cool sufficiently before pouring it over the ice cream to prevent melting.
- Customize this tart by adding additional toppings such as chopped nuts or a drizzle of caramel sauce before serving.
- Store any leftovers in the freezer, tightly wrapped or covered, for up to one week for optimal freshness.
