Coffee-Toffee Ice Cream Tart

Name: Coffee-Toffee Ice Cream Tart
Yield: 8 Servings
Ingredients: 1 1/2 cups finely ground or crushed chocolate wafer cookie crumbes (about 7 ounces); 1/2 teaspoon ground cinnamon; 1/4 cup (1/2 stick) unsalted butter, melted; 1/2 cup coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath; about 4 ounces); 1 1/2 pints coffee ice cream, slightly softened; 1/3 cup whipping cream; 1 tablespoon unsalted butter; 6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped; 1 teaspoon vanilla extract

By Elinor KlivansPhotography by Mark Thomas

July 31, 2001

Recipe notes