contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Coffee Toffee Mocha Crunch Ice Cream

Patricia Reitz

I've been craving this amazing ice cream, so I thought I'd republish this blog post so you could enjoy it with me!

Warning: I can't be held responsible for the lack of self control you might display if you try this dangerously delicious ice cream.

Seriously, if you love coffee, toffee, and chocolate, don't say I didn't warn you.

Here's the quick, no-cook version for those of you who must sample this ice cream immediately. But if you prefer to use a cooked custard base, feel free to add the espresso, toffee, and chocolate to your favorite recipe (see the link below for a fabulous cooked vanilla ice cream recipe by David Lebovitz, author of The Perfect Scoop).

You'll need sugar, heavy cream, half and half, milk, toffee bits, mini chocolate chips, and instant espresso powder (please don't be tempted to use instant coffee granules - I tried them and they taste much more bitter than the espresso powder).

Start by combining the sugar, cream, half and half, milk, and espresso powder; stir until the sugar is completely dissolve. Turn on your ice cream machine and pour in the cream mixture; process according to the manufacturer's instructions.

About 2 minutes before the ice cream is done churning, add the toffee bits and mini chocolate chips. You can eat the semi-frozen ice cream right away, or transfer to an airtight container and freeze for at least 2 hours. For best results, eat within 3 days, but I honestly don't think there's a chance it will last that long.  Enjoy!

Coffee Toffee Mocha Crunch Ice Cream

Makes about 1 1/2 quarts

Printable Recipe


  • 2 cups heavy cream

  • 1 cup half and half

  • 1 cup whole milk

  • 2/3 cup granulated sugar

  • 3 tablespoons instant espresso powder

  • 1/2 cup toffee bits

  • 1/2 cup mini chocolate chips


  1. Combine sugar, cream, half and half, milk, and instant espresso until sugar is completely dissolved.

  2. Turn on ice cream machine before pouring ice cream mix into it.

  3. Churn according to the manufacturer's instructions. Add toffee and chocolate about 2 minutes before the end of the churning cycle.

  4. Serve soft or transfer to an airtight container and store in the freezer for at least 2 hours. Use within 3 days.


  • You can substitute 4-5 broken Skor or Heath bars for the toffee bits and chocolate chips.

  • If you prefer to use a cooked custard base, add the toffee, coffee, and chocolate to this Vanilla Ice Cream recipe from The Perfect Scoop by David Lebovitz.

Now for a couple of non-food photos that I'd like to share.

I love this photo - the sky is such a beautiful and ever changing gift!

Yes, the moon and sky were exactly this color when I snapped this shot. It was a cloudy evening and the moon had just started to rise above the horizon - it was breathtaking. Five minutes later the orange glow was gone. I don't recall ever seeing a moon like that before, so I'm so very thankful I had my camera with me that night. Thanks for visiting!!