Irish Cream Ice Cream With Toffee Sauce Irish Cream Ice Cream With Toffee Sauce

Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

It's okay—we're swooning over this homemade ice cream we developed in honour of St. Patrick's Day, too!

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine


Toffee Sauce:


In saucepan, heat cream and milk over medium heat until bubbles form around edge. In large bowl, whisk egg yolks with sugar until combined; slowly whisk in cream mixture. Return mixture to pan; cook over medium heat, stirring frequently, until thick enough to coat back of wooden spoon, about 10 minutes. 

Strain through fine-mesh sieve into bowl; stir in vanilla and salt. Place over bowl of ice water; let cool, stirring frequently, 10 to 15 minutes. Stir in liqueur. 

Place plastic wrap directly on surface; refrigerate until chilled, about 30 minutes. Freeze in ice cream machine according to manufacturer’s directions.

Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in brown sugar. Cook, whisking frequently, until sugar is dissolved, about 3 minutes. Standing back and averting face, whisk in cream and salt; bring to boil. Cook, whisking, until thickened, about 2 minutes. Transfer to heatproof bowl; let cool, stirring occasionally. Drizzle over ice cream.

Test Kitchen Tip: Refrigerate the ice cream base in an airtight container for up to three days.

Nutritional facts Per serving: about

  • Fibre 0 g
  • Sodium 273 mg
  • Sugars 51 g
  • Protein 7 g
  • Calories 653
  • Total fat 46 g
  • Potassium 206 mg
  • Cholesterol 328 mg
  • Saturated fat 27 g
  • Total carbohydrate 54 g
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Baking & Desserts

Irish Cream Ice Cream With Toffee Sauce