Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/4           cups  whole milk
  2                     fat free substitute eggs
                        [use the equivalent of 2 eggs] -- such as egg
                        -- beaters
     3/4           cup  sugar
  4          teaspoons  real vanilla extract
  2          teaspoons  instant coffee -- to taste
  4        tablespoons  cocoa powder -- to taste
  3             ounces  toffee bits
  11 1/2        ounces  fat free hot fudge sauce -- room temperature

Preparation:

Combine the milk and egg substitute in a mixing bowl and beat on high until frothy (getting some air into the mixture seems to improve its consistency when it is frozen). Add the sugar, vanilla, coffee, and cocoa powder. Beat again on high until well mixed and frothy. Stir in half of the toffee bits. Assemble the ice cream mixer, turn it on, and add the ice cream mixture. When the ice cream is as firm as possible, transfer it into the container that will be used to store it in the freezer. Stir in the remaining toffee bits, until they are evenly blended throughout the mixture. Either in the hot fudge jar itself or a small mixing bowl, stir the hot fudge sauce until it is smooth. Stir the hot fudge sauce into the ice cream mixture. The goal is not to mix it in completely but, rather, to leave swirls of fudge in the ice cream. Place the mixture in the freezer until it becomes solid (this may take several hours).

Nutritional Information:

1117 Calories (kcal); 29g Total Fat; (22% calories from fat); 30g Protein; 199g Carbohydrate; 108mg Cholesterol; 395mg Sodium