This no-churn version of the Coffee Crumble Ice Cream is sweet and creamy, with a delightful hit of coffee. It’s perfect in a coffee float!
So I’m sitting here asking myself why it took me ages to make a No-Churn Coffee Crumble Ice Cream recipe, when it is in fact one of my favorite classic ice cream flavors. Ever since my first no-churn ice cream success, I’ve pretty much been addicted to finding interesting no-churn ice cream recipes to try. Some of them end up being successes, and some of them end up tasting too sweet thanks to the condensed milk.
Take this particular No-Churn Coffee Crumble Ice Cream recipe for instance. It’s not what I would call the PERFECT recipe by a long shot, even if I very much love the blog I adapted this recipe from. Despite having a nice coffee flavor, the condensed milk was overpowering. It made the ice cream unnecessarily sweet. Most of my add-on’s also sunk to the bottom, but I do appreciate how those cashew bits gave my taste buds a break from all the milky sweetness.
I know it sounds like I’m complaining about this recipe (and partly I am lol), but there’s actually a reason why it ended up on the blog in the end. Obviously I never post about anything I hate or that didn’t work out, even if it’s something I poured a lot of time and effort into making. However, I find this ice cream to have a very unique “talent”: It makes an amazing coffee float. Seriously amazing.
This No-Churn Coffee Crumble Ice Cream is an amazingly good pairing with the Cold Brew Coffee I shared just a few days ago. You literally just whip up a glass of iced cold brew and pop a scoop of this ice cream on top. Mix it up really well and put a paper straw on it. It’s so good I’d go so far as to say you should make this recipe, even just half of it, for the sole purpose of using it in a cold brew coffee float. Heck, you can use it with an Iced Americano or any Iced Black Coffee of your choice!
Of course, if you have a real sweet tooth, you’d probably have no problem eating this ice cream straight off. But for me, I prefer it served as a float. The bitterness of the coffee counterbalances the sweetness of the condensed milk-based ice cream, turning the two into complementary elements. As we all know, coffee and condensed milk go well together. This time though, you get a boost of coffee flavor because the ice cream is also coffee-flavored. It’s like a double dose coffee float. I love it!
You’re welcome, in advance.
There are three biggest and most important things you have to remember when it comes to this recipe. First, you must use good-quality strong coffee for the ice cream base. Second, you need to whip your heavy cream into stiff peaks. STIFF, not medium. That way, when you fold the cream into the coffee-flavored condensed milk mixture, the mixture will be nice and fluffy and there will be a lesser chance of it deflating. That’s the last thing; you do not want a deflated ice cream mixture going into the fridge.
Not only will a deflated ice cream base be unable to hold your add-on’s suspended, the ice cream won’t be as creamy and delightful to eat because it will be very hard and “flat”. When ice cream is well-aerated, it will be smooth and silky to scoop out because there won’t be those pesky ice crystals, PLUS it will have a light and creamy mouth feel.
This creamy ice cream will mix into your coffee and create such a nice and thick, almost milkshake like drink. Just be cautious of the cashew and chocolate chip bits when you’re sipping. You can omit them but I feel like it’s nice to have something to munch on as you drink. Or you can add chocolate cookies like the original recipe called for and turn it into a Coffee Cookies & Cream Float. Yummy either way!
No-Churn Coffee Crumble Ice Cream
Makes 1 liter
- 2 cups very cold heavy whipping cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 tablespoons instant coffee or espresso powder, the stronger the better
- 2 tablespoons hot water
- 14 ounces 390 grams sweetened condensed milk
- 1/2 cup roughly chopped cashew nuts
- 1/2 cup mini chocolate chips
- Cold Brew Coffee
- Prepare your ice cream container or line a bread pan with parchment paper. Set aside.
- In a mixing bowl, use a hand mixer to whip the heavy cream until soft peaks form. (A stand mixer may make things faster.) Add the vanilla extract and salt. Continue to beat until the mixture holds stiff peaks.
- Mix the coffee powder with the hot water. Pour the coffee into the sweetened condensed milk and mix together. Add a little bit of the whipped cream in to loosen the mixture a little.
- Add the rest of the whipped cream and gently fold until everything comes together, but make sure not to deflate the mixture. Fold in the cashews nuts and chocolate chips just before everything comes together. (It's probably better to scoop a layer of the ice cream into the prepared storage container, then sprinkle some cashews and chocolate chips. Repeat this layering process until all the ice cream has been transferred to the storage container.)
- Freeze for at least 12 hours before serving. Best served with cold brew as a coffee float or milkshake!