For the ice cream:
100 ml cold (!) coffee
250 ml milk
1 packet of Diamant Eiszauber *milk*
1 handful of chocolate drops
Approx. Muh-Muhs Toffees
Original Muh-Muhs Toffee-Sauce
Chocolate sauce (you can get it ready-made from the ice cream shelf in the supermarket or you can make it yourself from 100 ml whipped cream, 2 tbsp (drinking) cocoa powder and 2 tbsp nut nougat cream by heating the cream in a saucepan and stirring in the cocoa powder and nut nougat cream! If you like it very chocolaty, you can add more cocoa powder and a small dollop of cream.)
200 g whipped cream
First cut the cream toffees into small cubes.
Then mix the milk and the cold coffee in a tall container that holds about 1.5 litres. (If you want children to eat from the ice cream too, simply replace the coffee with another 100 ml of milk).
Pour in the Diamant Eiszauber and stir for 2 minutes on the lowest setting of the hand mixer. Then whip on the highest speed for about 4 to 5 minutes until creamy.
Now fold in the cream toffees and the chocolate drops with a spoon until everything is well distributed.
Then pour the ice cream into a freezer container.
Put it in the freezer. Give the ice cream a night to set!
To serve, use chocolate sauce and original Muh-Muhs Toffee-Sauce. Finally, sprinkle some cream toffees and chocolate drops on top and decorate everything with a little whipped cream.