In addition to all the light ice cream recipes, every now and then I get the urge for a really delicious creamy ice cream. But when the time comes, I want it to be something special. This toffee ice cream recipe is just perfect for these cravings. It is wonderfully creamy and has a very special flavor. Ok, the ingredients may seem a little special at first glance: rum + sugar beet syrup can that taste good? I say definitely. Combined with the butter vanilla flavor, the result is a very special taste.
Especially if “just vanilla ice cream” is not enough for you, you should definitely give this recipe a try.
By the way, you can find the sweet moose spoons here*
If you want to add a little something extra to the toffee ice cream, raisins, preferably rum raisins, go perfectly with it. As the recipe for the toffee ice cream is a recipe for the Ninja Creami, you can be sure that the ice cream will be wonderfully creamy. Alternatively, chocolate chips also go very well with it.
You can order the Ninja Creami** here:
If you need more containers, you can find them here*:

Ingredients
Directions
Notes
Preparation of toffee ice cream:
- Place the egg yolks in a saucepan with the brown sugar and sugar beet syrup. Stir with a whisk until the sugar dissolves.
- Add the remaining ingredients and heat slowly over a medium heat. Heat gently for approx. 4 minutes while stirring, the mixture must not boil.
- Leave to cool and then pour into a Ninja Creami container. Freeze for at least 14 hours.
- Allow to thaw for approx. 10 minutes before processing. Process into creamy ice cream using the gelato mode. If necessary, repeat with the respin mode until the desired consistency is achieved.
- If necessary, stir in the mix to taste.
You can find the cute moose spoons* here:
If you’re looking for more ice cream recipes, take a look here.
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** This post contains unpaid advertising. The links will take you directly to the Sharkninja website. If you buy something from here, I will receive a small commission. Sharkninja is in no way responsible for the content of this page.