We love coffee over here, how about you? I don’t know if it is just a New England thing, but coffee ice cream is kind of a big deal for us. It’s rather addicting! If you have been following us for a bit, you know that we just went to Newport on a lovely spring break. While we were there, we stopped in at Ben & Jerrys. In one word… yum! My hubby got this amazing sounding ice cream called “Coffee Coffee Buzz Buzz Buzz”. He has been raving about it ever since. Unfortunately I didn’t get a chance to try it, but I totally need to. I stuck with my favorite go-to which is Cherry Garcia.
Anywho, I wanted to make him a little something that boasted some of the similar ingredients but that could be easily put together at home. Coffee ice cream, toffee and a little chocolate to round it out. These came out quite deliciously and they are seriously easy to make. For some reason eating ice cream in cupcake form is way more exciting than just throwing a bunch of ingredients into a bowl. Seriously… it really is! Plus these are also awesome for serving, they will surely impress.
- Coffee Ice Cream
- Health Bars
- Famous Chocolate Wafers (Nabisco Brand)
- Cupcake Liners
- Let coffee ice cream defrost until soft. Crush Chocolate Wafers (1 per ice cream cupcake). Crush 1 Heath Bar (1 per every 3 cupcakes). Add a thin layer of crushed cookies to the bottom of your cupcake liner. Spoon in defrosted ice cream to the top of each cupcake liner. Sprinkle Heath bar generously over the top of each. Store in freezer for 2-4 hours until frozen.Remove from cupcake liners to serve. Top with whipped cream and any remaining cookie or health crumbles if desired.
What is your favorite ice cream flavor?
Is coffee ice cream just a New England thing?