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scooped coffee toffee bar crunch ice cream in homemade pint
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No Churn NO BAKE Brownie Coffee Toffee Bar Crunch Ice Cream - Vegan & Dairy Free

This FULLY loaded homemade brownie coffee toffee bar crunch ice cream is entirely no churn, no bake (yes, even the brownie bits!), and 100% dairy free & vegan (yet you'd never know). NO ice cream maker required and no coconut cream!
Course Ice cream, No bake
Cuisine American
Keyword coffee toffee bar crunch ice cream, homemade coffee brownie ice cream, no churn dairy free ice cream, vegan coffee ice cream
Prep Time 30 minutes
Freezing TIme 3 hours
Total Time 3 hours 30 minutes
Servings 4 pints
Calories 2647kcal
Author Britt Berlin

Ingredients

No Bake Brownie:

  • 2 cups 480 mL HOT coffee
  • 2 cups pitted medjool dates soaked in 2 cups hot coffee
  • 2 cups cashew butter
  • 1 cup 100 g Dutch process cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Toffee Bar:

  • 3/4 cup 10 g granulated sugar
  • 3/4 cup 167 g vegan butter
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup 180 g vegan chocolate chips, optional

Fudge Sauce:

  • 2 tbsp vegan butter
  • 1/2 cup 90 g semi sweet vegan chocolate chips
  • 1/2 cup 120 mL vegan heavy cream
  • 3 tbsp Dutch process cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Coffee Ice Cream:

  • 1 pint vegan heavy cream cold
  • 1 14- ounce can vegan sweetened condensed milk or homemade
  • 3 tbsp instant espresso powder
  • 2 tbsp hot water
  • 2 tsp vanilla bean extract
  • 1/2 tsp sea salt

Instructions

  • Prep: You can either freeze the ice cream in a large casserole dish, 2 loaf pans, or pint cartons (this makes 4 pints). To start, place 1 large bowl or a stand mixer bowl into the freezer (this is for the ice cream). You'll also need a 9x9 baking pan, lined with parchment paper (for the brownies), and a sheet pan lined with parchment paper (for the toffee to set on).  You also need 1 measurement of  hot coffee and a separate measurement of instant espresso powder mixed with hot water. The hot  coffee is for the brownie portion, and the instant espresso is for the ice cream. I recommend mixing the instant espresso with hot water here so that it has time to dissolve and cool by the time it goes into the coffee ice cream.
  • Make the brownies first: Soak the pitted medjool dates in a large bowl with the coffee for 10 minutes. Drain the coffee (you can absolutely drink this! It will be slightly sweetened from the dates) and place the dates, cashew butter, cocoa powder, vanilla extract, and sea salt into a large food processor. Blend the mixture until you get a thick yet slightly crumbly chocolate mixture. Press the mixture into your 9x9 prepared baking pan until the dough reaches the edges of the pan and place into the freezer to chill while you make the next components.
  • Make the toffee bits: 
    In a medium sauce pan, add in all toffee sauce ingredients except for the chocolate, and bring the mixture to a boil on medium heat, whisking while you do this so all ingredients melt together. Once boiling, let boil for 2-3 minutes to allow the sugar to fully dissolve. Then remove from heat and pour the toffee sauce onto the baking pan lined with parchment paper from Step 1. Use a silicone spatula or offset spatula to spread the toffee sauce thin, about 1/4" thick. Let cool or you can add chocolate chips on top. Sprinkle the chocolate chips on top and let sit for 30 seconds to begin to melt. Then use an offset spatula or spoon to spread the chocolate on top. Once dried (about 5 minutes) you can chop the toffee on a cutting board into little bits. Set aside. 
  • Make the fudge sauce: In a saucepan or a microwave safe bowl, heat the butter and heavy cream  until melted and hot. Add in the chocolate chips and let sit for 30 seconds. Then stir to completely melt. Stir in the cocoa powder, vanilla extract, and sea salt until integrated then set aside. 
  • Make the coffee ice cream: Remove the bowl from the freezer and pour the vegan heavy cream in. Use a hand mixer and cream the heavy cream as is until you achieve semi- stiff peaks, about 5 minutes. Then add in the espresso mixture from Step 1, vegan sweetened condensed milk, vanilla bean extract, and sea salt. Mix again until thoroughly combined. 
  • Fold the toffee bits into the ice cream: Add in about 2/3 of the toffee bits to the coffee ice cream and use a silicone spatula to fold the toffee bits into the ice cream.
  • Assemble: Whether you're using a casserole dish or ice cream pints, you'll spoon a layer of coffee ice cream, followed by a sprinkle of brownie bites, toffee bits, and fudge sauce. Repeat until you've finished with the components (I like to save extra toffee bits to sprinkle on top). Then use a butter knife to swirl a few swirls (not TOO much).
  • Freeze: Cover and freeze. You'll need at least 3 hours to freeze the ice cream, but preferably overnight. Once frozen, you can scoop and enjoy! It shouldn't need too much time to thaw, if at all, from the freezer. Store in an airtight container and in the freezer for up to 3 months.

Notes

Cocoa powder: Dutch process cocoa powder will you give you the most rich and chocolatey flavor in both the fudge sauce and the brownies.

Nutrition

Calories: 2647kcal | Carbohydrates: 254g | Protein: 48g | Fat: 182g | Saturated Fat: 88g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 56g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 1653mg | Potassium: 2685mg | Fiber: 25g | Sugar: 177g | Vitamin A: 2279IU | Vitamin C: 7mg | Calcium: 550mg | Iron: 19mg