Ingredients
Scale
- 2 cups vanilla ice cream
- 1 cup coffee ice cream
- 1/2 cup crushed toffee bits
- 1/4 cup toffee sauce
- Salted caramel drizzle, to taste
- Whipped cream for topping (optional)
Instructions
- In serving glasses, layer scoops of vanilla and coffee ice cream to create alternating swirls.
- Drizzle toffee sauce and salted caramel over the top, then sprinkle crushed toffee bits for crunch.
- Top with whipped cream if desired and serve immediately.
Notes
- Tip: Soften ice cream slightly for easier layering.
- For a stronger coffee kick, mix a teaspoon of espresso powder into the coffee ice cream base before freezing.
- Prepare ahead by chilling toppings in the fridge to keep the sundae cold longer.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Method: No-bake, layered dessert
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sundae
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
