There’s no better time for ice cream than summer time, and today I’m sharing my 4-ingredient creamy ice cream base paired with the sweet milk chocolate and English toffee bits of @NiagaraChocolates Toffee Bars, an indulgent treat with easy to find ingredients from Weis and Wegmans — https://utm.io/ueLuy. ______ MILK CHOCOLATE TOFFEE ICE CREAM INGREDIENTS 2 3 oz Niagara Chocolates bars 2 cans of coconut milk 1/2 cup of cashew milk 1 Vanilla bean Pinch of salt TOOLS Ice cream maker METHOD **Place ice cream maker canister in freezer for at least 24 hours ahead of preparation. Coarsely chop each chocolate bar and divide into two parts. Place a heat safe bowl over a pot of boiling water and melt one of the chocolate bars until smooth. Set aside and let cool. Separate coconut cream from milk, and store milk for other use. Cut the vanilla bean pod in half lengthwise, then use the knife to scrape out the seeds for use. Store vanilla pod for other use. In a large mixing bowl, combine coconut cream, cashew milk, vanilla bean seeds, and a pinch of salt. Whisk until mixture is smooth in texture. Let the mixture chill for at least 4 hours or preferably overnight. Remove ice cream canister from freezer and place the canister into the ice cream maker, and secure the motor on top. Pour in mixture and churn till smooth, about 15-20 minutes. In the last 5 minutes, add melted chocolate and chocolate chunks and continue churning. Note: Ice cream should be creamy but not frozen yet. You will know it is done once the machine starts to make a high-pitch sound. Transfer the ice cream to a freezer-safe container (I had disposable pint-size food cups) and let it sit in the freezer for at least 4 hours, or overnight. Serve in a cup or cone and top with more chopped chocolate bars — I like Niagara Chocolates Salted Almond Dark Chocolate Clusters. #icecream #summertreats #icecrramlovers #yummy #recipe #foodasmr