Coffee Toffee Ice Cream Tart

This sweet coffee toffee ice cream tart is perfect for summer. Full of toffee, white chocolate and coffee flavor. You’re going to love this frozen tart.

Late Friday night I was laying in bed reading when I heard the ding of my phone telling me I had an email.  Imagine my surprise when I saw it was Chaya of the Comfy Cook Blog.  She was very sweet and asked if I would be interested in hosting this weeks BSI.  She said I was recommended by Reeni of  Cinnamin Spice & Everything Nice.  I was so excited and then felt as though I was under so much pressure to pick just the right ingredient.  So as I sat there on Saturday morning drinking my coffee I went over a couple different ingredients in my head.  I knew I wanted to pick something that could be done either sweet or savory and I wanted to pick something that anyone from around the world would have access too. 

I also talked to my boyfriend about what what he thought would be a good secret a ingredient, but he was not helpful. His idea was flour. That way you could make whatever you wanted…hahaha.  I found it hilarious but not overly helpful. So finally I looked down at my cup of coffee and a light bulb went off…yes ladies and gentlemen this weeks secret ingredient is COFFEE!!! Yummy delicious coffee. I love this ingredient because it taste great in baked good and even more delicious in savory dishes.

For the challenge I made Coffee-Toffee Ice Cream Tart.  Oh wow was it delicious.  It’s a perfect summer treat.  The coffee ice cream balanced off the chocolate crust and white chocolate topping beautifully.  Next time I’m going to do a dark chocolate coffee infused topping….yum!

Coffee Toffee Ice Cream Tart

This sweet coffee toffee ice cream tart is perfect for summer. Full of toffee, white chocolate and coffee flavor. You're going to love this frozen tart.

Ingredients:

For crust and filling:
1 1/2 cup finely ground or crushed chocolate wafer cookie crumbs
1/2 teaspoon ground cinnamon
1/2 stick unsalted butter - melted

1/2 cup coarsely chopped chocolate-covered English toffee bars (I used Heath Chips, which are not covered by chocolate)
1 1/2 pints coffee ice cream - slightly softened

For topping:
1/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces good-quality white chocolate - chopped
1 teaspoon vanilla extract

Directions:

Make crust and filling:
Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.

Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.

Make topping:
Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.

Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)

Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve