Skor Freeze Recipe

Cook sauce

In a small saucepan over medium heat, melt the unsalted butter. Add the dark brown sugar and stir until dissolved. Cook, stirring, 1–2 minutes until the sugar melts and mixture is glossy. Carefully add 2 tablespoons water (or 1 tablespoon heavy cream for a richer sauce) and simmer 30–45 seconds until slightly thickened. Remove from heat and let cool to warm.

Finish and set aside

Once warm, stir in a pinch of salt and let the sauce cool to room temperature. You should have about 1/2 cup. Set aside for swirling into the freeze and for garnish.

Brew and chill coffee

Brew strong coffee (espresso or 1.5x regular strength). Measure 1.5 cups and chill it in the refrigerator until cold (at least 30 minutes). If short on time, use cooled leftover coffee or espresso.

Combine dairy and sweeteners

In a blender pitcher, add the chilled coffee, whole milk, heavy cream, granulated sugar, vanilla extract and a pinch of sea salt. Blend on medium for 10–15 seconds just to combine and dissolve the sugar.

Adjust sweetness

Taste the mixture and adjust sweetness if desired, adding up to 1 more tablespoon sugar or 1 tsp simple syrup. Remember the toffee swirl will add additional sweetness.

Freeze coffee base

Pour the combined coffee mixture into a shallow, freezer-safe container (9x9 or similar) and freeze until edges begin to ice over but center is still slightly slushy, about 2–3 hours depending on freezer. Stir vigorously every 30–40 minutes with a fork to break up ice crystals for smoother texture. Alternatively, freeze solid then break into chunks.

Blend to slush

When partially frozen (or using broken chunks), transfer the frozen coffee pieces to a high-speed blender or food processor. Add half (1/4 cup) of the toffee sauce and pulse to combine into a thick slushy consistency. If mixture is too stiff, add 1–2 tablespoons chilled milk and pulse again. You want a thick, scoopable but slightly pourable texture.

Fold in toffee bits

Remove blender pitcher and gently fold in the coarsely chopped Skor toffee pieces with a rubber spatula so the bits remain dispersed through the freeze rather than fully pulverized.

Layer & swirl

Spoon one-third of the freeze into serving glasses or bowls. Drizzle a teaspoon of the reserved toffee sauce over it, then add another layer of freeze. Repeat and finish with a generous drizzle of toffee sauce and a few extra chopped Skor pieces on top.

Garnish

If desired, top with whipped cream, an extra sprinkle of chopped toffee and one small drizzle (about 1–2 tsp) of the chilled toffee sauce for presentation.

Serve

Serve immediately with a spoon and straw. Leftovers can be stored in a covered container in the freezer; to re-soften let sit 5–10 minutes at room temperature then stir to restore slushy texture.