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Coffee crumble ice cream cone
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Easy Coffee Crumble Ice Cream Recipe

Satisfy your sweet cravings with our coffee crumble ice cream recipe. Enjoy the perfect blend of coffee and creamy goodness.
Course Dessert
Cuisine American, British
Keyword Coffee crumble ice cream
Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Author Paul (Scoffs and Feasts)

Equipment

  • Electric hand mixer with the whisk attachment or a stand mixer for whipping the cream. Alternatively you could use a hand whisk.
  • A large bowl to mix all your ingredients
  • Frying pan to toast your walnuts (optional)
  • Silicone spatula to fold in the walnuts and condensed milk
  • Freezer safe container with a lid to store the ice cream

Ingredients

  • 1 tin condensed milk (397g)
  • 600 ml double cream
  • 100 g toasted walnuts (toasting optional)
  • 100 g milk chocolate chips
  • 1 tsp vanilla extract
  • 1 tsp instant espresso

Instructions

  • Begin by dissolving the espresso in the vanilla extract
  • Whip the cream to soft peaks
  • Fold in the condensed milk and espresso mixture until well combined
  • Fold in the chocolate chips and toasted nuts (if you toast them)
  • Place the mixture in a freezer proof container with a lid and freeze overnight, or a minimum of around 8 hours until firm.
  • Remove the ice cream from the freezer around 20 minutes before you want to eat it to allow easier scooping.