Talk about a summer dream! This is a family favorite recipe and for good reason. It’s great for a summertime party, everyone will think it’s completely homemade and will blow them away. It doesn’t matter what brand of ice cream you use and the coffee doesn’t need to be hot or cold.

If it feels like a ton you can half everything and make half the amount of ice cream. But I think it’s good to make a ton at a time because any leftover you can just put in your freezer and enjoy throughout the summer because it’s not going to go bad. But you could do 1 x half gallon of each type of ice cream, half a bag of heath pieces, 1/8 C of coffee , 1/4 C of Kahlua.

You really want to get the heath pieces with the chocolate coating on the outside. But it will still be delicious if you don’t. You could also get 8 heath bars, put them in a ziploc bag and hit them with a spoon to break them up. I prefer buying the Heath Bits of Brickle English Toffee Bits with chocolate coating.

When you are done mixing it all up, you can put it back into the ice cream containers you already have, or put it all in one big tupperware if you’ve got it.

Important Note: I have found that overtime, “half gallons” of ice cream containers have gotten smaller. Some are a true half a gallon, but most are 1.44 quarts these days. The Turkey Hill brand I used today is 1.44 quarts or 1.36 liters. And that works just as well as what the recipe calls for.

BERTA’S KAHLUA ICE CREAM INGREDIENTS:

• 2 containers of chocolate ice cream (half a gallon or 1.44 quarts is what most ice cream containers are these days)
• 2 containers of coffee ice cream (half a gallon or thereabouts)
• 1/2 C Kahlua
• 1/4 C coffee (it can be hot or cold)
• 8 heath bars crushed or 1 bag of Heath bar crunch / english toffee bits.

HOW TO MAKE BERTA’S KAHLUA ICE CREAM

• STEP ONE: In a LARGE mixing bowl, add all of the ingredients and mix. It helps if you set the ice cream out for ten minutes or so to slightly soften. but the added liquids will help soften it a bit.
• STEP TWO: Put the mixture into a container and refreeze until ready to serve.

Here’s a video of Mom and I making the ice cream if you are a visual learner!

Berta’s Kahlua Ice Cream

Recipe by Kate

image by Elise Baur from simplyrecipes.com

Ingredients

• 2 containers of chocolate ice cream (half a gallon or 1.44 quarts is what most ‘large’ ice cream containers are these days)

• 2 containers of coffee ice cream (half a gallon or thereabouts)

• 1/2 C Kahlua

• 1/4 C coffee (it can be hot or cold)

• 8 heath bars crushed or 1 8 oz. bag of Heath bar crunch / english toffee bits.

Directions

• In a LARGE mixing bowl, add all of the ingredients and mix. It helps if you set the ice cream out for ten minutes or so to slightly soften. but the added liquids will help soften it a bit.
• Put the mixture into a container and refreeze until ready to serve.

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