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Coffee Ice Cream with Sour Cream Ganache & Toffee Chips

Scott Phillips

Yield: Yields about 1 cup sauce.

Servings: four to six.



  • 6 oz. semisweet chocolate, chopped (or use chocolate chips)
  • 1/3 cup sour cream, at cool room temperature
  • 1/4 tsp. pure vanilla extract
  • 3 to 4 Tbs. water
  • 1 quart coffee ice cream, slightly softened
  • 1/4 cup toffee chips (like Skor’s English toffee bits)
  • 2 Tbs. sliced almonds, toasted

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 400
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 50
  • Sodium (mg): 120
  • Carbohydrates (g): 45
  • Fiber (g): 4
  • Protein (g): 6


  • Melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently, until completely melted. (Or put the chocolate in a Pyrex bowl and heat in the microwave, uncovered, until melted and hot, about 1 minute on high.) Stir in the sour cream and vanilla. Continuing to stir, drizzle 3 to 4 Tbs. water into the sauce until it reaches a smooth, pourable consistency. Ladle the warm sauce on top of individual scoops of coffee ice cream and scatter with the toffee chips and almond slices.

Make Ahead Tips

The sauce can be made early in the day and reheated, either in the top of a double boiler or in the microwave.


Chill any leftover sauce to make truffles. Use a small scoop to gather equal portions, round them slightly, and coat with equal parts unsweetened cocoa and confectioners’ sugar.


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