No-Churn Coffee-Caramel Crunch Ice Cream

• 3/4 cup sweetened condensed milk
• 2 tablespoons instant espresso powder
• 1 1/2 cups plus one tablespoon heavy cream
• 1 pinch salt
• 1/3 cup dulce de leche from a jar, plus more for topping
• 1/3 cup toffee pieces

1. Whisk the condensed milk, espresso powder, 1 Tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.).
2. Beat the remaining 1 1/2 cups heavy cream in a separate bowl with a mixer on medium-high speed until stiff peaks form, 1-2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
3. Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee pieces; drag a rubber spatula through the mixture to lightly swirl.
4. Spoon the mixture into a freezer-safe 9-by-5 inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee pieces; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

condensed milk, espresso powder, heavy cream, salt, topping, toffee

Taken from www.food.com/recipe/no-churn-coffee-caramel-crunch-ice-cream-535950 (may not work)