Recipe: Mocha Toffee Ice Cream

Recipe courtesy of Cuisinart.

Recipe uses the Cuisinart Supreme Ice Cream maker and the Cuisinart 5-speed Hand Mixer.


  • 1 cup whole milk, well chilled
  • 3/4 cup granulated sugar
  • 2 tablespoons instant espresso
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups heavy cream, well chilled
  • 2 teaspoons pure vanilla extract
  • 1/2 cup English toffee bits


  1. In a medium bowl, use a Cuisinart® Hand Mixer or a whisk to combine the milk, granulated sugar, espresso powder, and cocoa until dissolved, about 1 – 2 minutes on low speed.
  2. Stir in the heavy cream and vanilla. Cover and refrigerate until ready to make ice cream.
  3. Assemble a Cuisinart® Automatic Frozen Yogurt, Ice Cream, and Sorbet Maker with frozen chiller bowl. Turn the machine ON; pour mixture into freezer bowl, and let mix until thickened, about 25 – 30 minutes.
  4. Add the toffee bits during the last five minutes of mixing. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours to “ripen.”

Makes ten 1/2-cup servings.

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