Coffee Toffee Ice Cream

This recipe is adapted from a Matcha Mint Ice Cream recipe Abbey tried last spring. I've made this once before and thought I'd share the recipe this time.

For whatever reason, our Kroger coconut milk only comes in 399 ml cans. That's a weird amount...don't you think? So I have had to adapt the recipe even further to accommodate mismatched supply sizes.

Take two cans of full fat coconut milk (and take a deep breath and remind yourself that healthy fats are not the devil incarnate!) and put the entire contents in a medium saucepan. If the cream is solid at the top of the can...even better! Stir in about 4 Tablespoons of brewed coffee or the instant equivalent. Yes, I prefer Starbucks, but for recipes I use the cheap stuff we already have on hand.

Heat these on a stove top on medium heat, just until the liquid is starting to boil. Remove from heat and pour into a bowl. Stir in about 1 teaspoon vanilla and 1/2 cup agave, honey or sweetener of your choice. (If you use sucanot or granulated sugar, stir briskly to dissolve.) Whisk or stir mixture until well blended.

Place bowl in freezer for about one hour. Following your ice cream freezer directions, pour mixture into ice cream maker's container and churn.

When the ice cream freezer begins to sound like it is struggling, stop the machine, carefully remove lid (being sure to keep rock salt and ice out), sprinkle with crushed toffee bar pieces, chopped almond pieces and drizzle caramel ice cream topping on it. Allow machine to finish churning.

When complete, either enjoy right away or place in a deep freezer to obtain a firmer ice cream.

Variations:

• Use a different type of nut other than almonds.
• Add more or less coffee according to taste. Decaf or regular is up to you.
• Add chopped chocolate bits or mini chocolate chips in place of, or along with the toffee bits.
• Delete caramel and drizzle on top when serving or stir in after ice cream is complete, but before you place in deep freezer.

Technically this is vegetarian, but I would love to create a vegan version. I really don't know if it's possible, outside of making my own caramel sauce and toffee.