Category Archives: Ice Cream Recipes

Texas Toffee Queen Dark Chocolate Espresso Toffee

Toffee Queen Dark ChocWe have had some really strange weather in the past few weeks, and have set several low temperature records.  In many ways, it hasn’t seemed much like spring, but cooler temperatures haven’t kept me from craving ice cream.  King Arthur’s website whetted my appetite with a recipe for Mocha Madness Ice Cream.  I pretty much became an instant lover of all things mocha when I finally decided to become a coffee drinker several years ago.  I eased myself into it by mixing a tablespoon of hot chocolate mix into my coffee, so now, any recipe with coffee and chocolate gets a second look.  There was one ingredient in the mocha ice cream recipe that didn’t wow me – a mix-in of Oreo cookies.  I set the recipe aside while I considered other mix-in options, and inspiration struck very soon when I saw Texas Toffee Queen Dark Chocolate Espresso toffee at Central Market.  Yeah, that would be about a 200% upgrade from Oreos!  The package label indicated the toffee needed to be refrigerated and could be frozen, so that sealed the deal.

Of course, taste-testing the toffee was the first order of business.  The rich, buttery toffee topped with creamy dark chocolate, and dusted with espresso powder was wonderful.  The toffee layer avoided the often fatal flaws of being extremely sticky or hard as granite.  It was full-speed ahead to ice cream!

Mocha Madness Ice CreamDSC01557

  • 1 cup cold whole milk
  • 3/4 cup sugar
  • 2 tablespoons espresso powder
  • 2 tablespoons cocoa powder (Dutch processed preferred)
  • 2 cups heavy cream
  • 1 teaspoon Sonoma Syrup Co. Vanilla Bean Extract “Crush”
  • 1 cup Texas Toffee Queen Dark Chocolate Espresso Toffee, crushed into small pieces

Whisk together the milk, sugar, espresso power and cocoa until well blended.  Stir in the heavy cream and vanilla.  Freeze according to the manufacturer’s directions for your ice cream freezer.  Add toffee pieces during the last 5 minutes of processing.  Transfer the ice cream to an airtight freezer container and freeze for another 2-4 hours, or until it is the desired consistency.


Nancy Lalumia, the Texas Toffee Queen, comes from a family well-experienced in the food service business, and she was involved in family restaurants for a number of years.  Nancy has always loved English toffee, and she made it for friends and family at Christmas.  Her sister-in-law suggested Nancy bring some of the toffee to the gourmet food shop she and her brother owned.  It quickly sold out and Nancy had a special order from Dallas Independent School District, so she made a very quick leap into the toffee business.  Her core flavors are dark chocolate, milk chocolate, and white chocolate cranberry, but she also has prize-winning spicy varieties:  white chocolate mango chili, dark chocolate salted jalapeño, and white chocolate peach ginger habanero.  Wow, those all sound amazing!  Now is certainly the time to order some of Nancy’s delicious toffee, because the Texas heat makes shipping a no-go from June through October.  Read more of Nancy’s story and check out all the delicious flavors on her website.

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Kirkland Milk Chocolate Peanut Butter Cups

Okay, this food we love isn’t artisan and it isn’t made by a family business, so these peanut butter cups fall into our simply sensational category!  Peanut butter and chocolate is a classic combination that appeals to almost everyone.  Like us, you have probably eaten your share of the national brand peanut butter cup and frankly, enjoyed them.  But while the national brand’s peanut butter is a little dry, maybe even chalky, the peanut butter in Kirkland’s brand is so, so creamy.  There really is no comparison when it comes to the chocolate, either.  Everyone we have shared these treats with has become an instant fan.  The peanut butter cups come in a 60 oz. bag, convenient for sharing (or not).

So what could be better than Kirkland’s Peanut Butter Cups?  Kirkland’s Peanut Butter Cups in peanut butter cup ice cream!  This recipe doesn’t call for any eggs, so it is quick and easy to prepare.

PEANUT BUTTER CUP ICE CREAM                                                                       

Source:  Cuisinart            Servings:  About 14 half-cups

  • 1 1/8 cups creamy peanut butter (good quality, not all natural)
  • 3/4 cup granulated sugar
  • 1 1/4 cups whole milk
  • 2 cups heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup chopped chocolate peanut butter cups
    (about 14 Kirkland Milk Chocolate Peanut Butter cups)

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.  Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.  Stir in the heavy cream and vanilla.  Turn the ice cream maker on, pour the mixture into the bowl, and let mix until thickened, about 25 to 35 minutes.  About 5 minutes before mixing is complete, add the chopped candy through the top and let mix in completely.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, place in an airtight container and place in the freezer for about 2 hours.  Remove from the freezer about 15 minutes before serving.

Tool tip: The Cuisinart 2-Quart Ice Cream Maker might be my favorite specialty kitchen appliance.  It is easy to operate and a cinch to clean.  When the ice cream is completely processed, it has the consistency of soft serve ice cream or yogurt.  We prefer firm ice cream, so I always allow for additional time in the freezer before serving.  Be sure to plan ahead when you want to make ice cream, as the freezer bowl needs to stay in the freezer for at least 24 hours before you use the ice cream maker.  I have plenty of freezer space, so I store the freezer bowl in the freezer all the time.  If you are providing ice cream for a large group, the 2-quart capacity might not be adequate, but I enjoy making small batches so we can have a variety of flavors more often.

Where to buy Kirkland Milk Chocolate Peanut Butter Cups


Filed under Candy, Ice Cream Recipes