Coffee Crumble Ice Cream
A rich and creamy homemade ice cream made with coffee, toasted cashews, and mini chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 480 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
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
- Dissolve coffee granules by mixing them with a tablespoon of warm water.
- Combine thickened cream and sweetened condensed milk in a large mixing bowl.
- Add the dissolved coffee mixture and vanilla extract, folding gently.
- Stir in toasted cashew nuts and mini chocolate chips.
- Freeze the mixture for at least 6-8 hours, or until firm.
- Scoop and serve, garnishing as desired.
Notes
For serving, top with extra toasted cashews or drizzle with chocolate sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: ice cream, coffee dessert, homemade ice cream, summer treat, easy recipe