For the instant coffee in the filling, I used Starbucks VIA mocha flavor instant coffee. So good! I also made this with an easy “crust” of vanilla wafers, but next time I’m going to make a chocolate graham cracker crust for it. For the topping, I broke up the extra toffee from Christmas baking. Yummy!
In a large bowl, combine:
1.5 qt. vanilla ice cream, softened
1 tbsp. of instant mocha coffee dissolved in 1 tbsp. hot water, cooled
1/3 crushed toffee pieces
1/4 cup rum or 1 tbsp. rum extract
Stir and fold together until thoroughly combined. Work quickly because the more you mix the more it melts! Scrape mixture into prepared springform pan and smooth out evenly over cookies. Immediately place in the freezer. Freeze until firm, about 1 1/2 hours.
Top with 1 cup whipped cream and extra broken toffee pieces. Remove pie from freezer 15 minutes before serving. Enjoy!
