This no churn coffee crumble ice cream is creamy, perfectly sweetened and has a wonderful punch of coffee. With just 6 ingredients it’s so easy to make too.
¾cupmini chocolate chips (or ½ cup shaved chocolate)
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
Handheld mixer
Freezer-safe airtight containers (these glass loaf pans are my faves)
Instructions
If the cashew nuts are not toasted, do this first. Preheat the oven to 180C (160C fan) / 350F. Place the raw cashews onto a baking sheet lined with baking paper. Bake for around 10 minutes until golden brown. Set them aside to cool taking them off the baking sheet so they stop toasting immediately. Roughly chop them.
Dissolve the coffee granules in 1 tablespoon of boiling water and set aside to cool for 5 minutes.
In a medium bowl, whisk the coffee, sweetened condensed milk and vanilla together.
In a large bowl, using a handheld mixer or with a balloon whisk, whip the cream to soft peaks. Don’t overwhip or it will turn grainy.
Pour the coffee mixture into the whipped cream and gently fold the two together. Be careful not to knock all the air out of the cream.
Keep aside a small handful of the chocolate chips and chopped cashews. Fold the rest carefully through the ice cream mixture.
Pour the ice cream into a freezer-safe container with a lid. Level out the top and scatter over the remaining chocolate chips and cashew pieces.
Cover with a lid or tightly with plastic wrap and freeze for 8 hours or overnight.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.