Description
Indulge your senses with this delightful Coffee Crumble Ice Cream, the ultimate treat for coffee aficionados. This no-churn ice cream features a luxurious creamy base infused with rich coffee flavor, complemented by crunchy toasted cashews and decadent chocolate chips. Whether you’re hosting a summer gathering or simply treating yourself, this easy-to-make dessert promises to impress.
Ingredients
Scale
- 2 ½ tablespoons instant coffee granules
- 1 tin sweetened condensed milk (395g/14oz)
- 1 teaspoon vanilla extract
- 2 ½ cups thickened cream (heavy cream) (600ml)
- ¾ cup toasted cashew nuts, roughly chopped
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 180C (350F). Toast cashews on a baking sheet for about 10 minutes until golden brown. Set aside to cool.
- Dissolve coffee granules in 1 tablespoon of boiling water; let cool.
- In a medium bowl, whisk together the cooled coffee mixture, sweetened condensed milk, and vanilla extract.
- In a large bowl, whip the cream until soft peaks form.
- Gently fold the coffee mixture into the whipped cream without deflating it.
- Fold in toasted cashews and chocolate chips, reserving some for topping.
- Pour into a freezer-safe container and freeze for at least 8 hours or overnight.
- Serve scoops topped with reserved cashews and chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg