An Inspired Cook

This is what comes from coffee ice cream and heath bar cookies . . . coffee toffee ice cream bars!   There’s just something about coffee and toffee that’s meant to go together.  From now on whenever I make coffee ice cream I will likely be tempted to make cookies so that I can have this sinfully delicious treat.  These are really fun to eat and great for a party of friends or family.

Place 12 cookies in the freezer for 15 minutes.  When you put them together this will keep the ice cream from melting right away.  Place one frozen cookie toffee side down and place a rounded scoop of coffee ice cream in the center.

Like an assembly line, keep adding cookies and ice cream.

Now place the second cookie toffee side up and gently press until the ice cream spreads just a little.

Joe made me the cutest little wrappers out of wax paper.  They were great to keep the ice cream from dripping and also for refreezing for later.  Place in wax paper wrappers or zip lock bags and back to the freezer, unless you can’t resist and have to have one now!


Coffee Toffee Ice Cream Bars 

12 Heath Bar Cookies
6 scoops Coffee Ice Cream

Place cookies on a cookie sheet and place in the freezer for 15 minutes.  Place 6 cookies toffee side down, place a scoop of coffee ice cream over each cookie.  Place the remaining 6 cookies toffee side up over the ice cream and gently press down.  Place in wax paper wrapper to refreeze.

Makes 6 ice cream bars.