Dessertscolleenchristensennutrition
No Churn Coffee Crumble Ice Cream
This creamy coffee crumble ice cream is made with sweetened condensed milk, heavy cream, and up to 3 cups of mix-ins! A no churn recipe, meaning there is no ice cream maker needed!
👥 12 Servings⏱️ Prep & Cook: 8h 10m⏳ Prep: 10 min👤 Colleen Christensen📖 colleenchristensennutrition
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- microwave
- bowl
- pan
📝 Preparation Steps
1
To heat your milk you can microwave it for ⏱️ 1 minute.
2
Add 2 tbsp instant coffee to it and mix.
instant coffee2 tbsp, 14 oz can of sweetened condensed milk1
3
Place it back in the fridge or freezer to cool fully.
4
Next, pour your heavy whipping cream into a large bowl or stand mixer. Begin to mix on low then slowly increase speed.
heavy whipping cream (cold)2 cups, 14 oz can of sweetened condensed milk1
5
Mix for ~⏱️ 3 minutes until stiff peaks form and you’ve made whipped cream!
6
In a separate large bowl, combine sweetened condensed milk, cooled instant coffee milk and vanilla extract.
instant coffee2 tbsp, 14 oz can of sweetened condensed milk1vanilla extract2 tsp
7
Gently fold in your whipped cream to the sweetened condensed milk mixture. Do not stir this vigorously! You don’t want to reduce the air in the whipped cream.
8
Mix this for ~⏱️ 2-3 minutes until totally uniform and no lumps of whipped cream are present.
9
Now, fold in ⅔ cups each of cashews, mini chocolate chips and crushed graham crackers.
10
Pour your ice cream into a ~6+ cup container (you can also use a loaf pan!).
11
Top with up to ⅓ cup of each: cashews, mini chocolate chips & graham cracker pieces.
12
Freeze for ⏱️ 8 hours.
13
Once frozen, remove from the freezer and enjoy!
Nutrition Facts
calories
393 kcal
fat Content
25 g
serving Size
1 /2 cup
fiber Content
1 g
sugar Content
33 g
sodium Content
141 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
60 mg
carbohydrate Content
38 g
saturated Fat Content
14 g
unsaturated Fat Content
10 g
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