My reviews (7)

Toffee Crunch Ice Cream

This lovely ice cream features Dime bars, my favourite.
Reviews (7)


12 Aug 2008
Reviewed by: naples34102
Not a fan of this recipe, even though I took care of the "iciness" issue by using two parts cream to one part half and half. As written, iciness would nearly be a guarantee. The coffee is totally irrelevant and tasteless here and may have even negatively affected the consistency of the ice cream, which took much longer than usual to freeze. Also, I have made chocolate ice cream many times, and have never had a problem with flecks of chocolate in the ice cream--but this is the first time I've used a recipe calling for German's sweet chocolate. So with the coffee and the German's sweet chocolate being new ingredients to chocolate ice cream, I can only guess one or the other or both caused this difference in texture, consistency and the grainy, unappealing flecks of chocolate. There are a couple of other far superior chocolate ice cream recipes on this site that I will definitely stick with.
 
(Review from Allrecipes US | Canada)
23 Jun 2007
Reviewed by: ANGELAH100
I probably shouldn't rate this recipe because I didn't make it exactly as the recipe stated. I didn't have sweet german chocolate so substituted semi-sweet baker's chocolate and added a couple tablespoons of sugar. I didn't have any toffee bars or nuts so cut up some Snicker's instead. I also doubled the entire recipe. It was really, really good, even creamy right out of the freezer the next day. My husband, a icecream fanatic, was really impressed. I'm sure this recipe is even better using all the right ingredients!
 
(Review from Allrecipes US | Canada)
26 Nov 2008
Reviewed by: Tammy Tummy
This recipes is really, good!! We saw that some people were having trouble with ice crystals, or the ice cream being too icy, so we added 1/3cup more cream to the mixture, also some people complained about the coffee not making a contribution to the flavor of the ice cream, so we added a tablespoon more of strong coffee. It the end, the flavors balanced out really well. Definitely REDO in my book
 
(Review from Allrecipes US | Canada)
21 Jan 2009
Reviewed by: LINDZE
Im only giving this 3 stars because I had to alter the recipe so much. I used: 2 yolks, instead of 1 egg, to make it richer, omitted the chocolate altogether (why compete with the toffee/coffee?) used 2 cups cream and only a dash of whole milk, 4 tablespoons of french pressed coffee (and it still could have used more), and 1 teaspoon vanilla. It may have been because i used almost all cream, but it never would hard-set in the freezer afterwards, but i didnt mind! it was perfectly soft and UN BE LEIVABLE. i could eat this all day and become a million pounds. next time I'll play with the milk/cream ratio more and see if it affects how it sets.
 
(Review from Allrecipes US | Canada)
24 Jan 2008
Reviewed by: cookin'mama
I used semi sweet chocolate and the flavor of the ice cream was very good. The texture was not as creamy as we like, however; it had an "ice milk" type texture that we found unappealing. I may try it again with all cream.
 
(Review from Allrecipes US | Canada)
25 Sep 2008
Reviewed by: 21ANTS
great
 
(Review from Allrecipes US | Canada)
30 Aug 2012
Reviewed by: Debbie1018
OMG this icecream is to die for it is like dark chocolate with a little crunch really really good LOVE IT
 
(Review from Allrecipes US | Canada)

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