Description
Have you ever craved a dessert that’s bold, creamy, and just a little bit addictive? Meet No-Churn Coffee-Caramel Crunch Ice Cream—a treat that combines the rich kick of coffee, the gooey sweetness of caramel, and a satisfying crunch in every bite! Best of all, you don’t need an ice cream maker to whip up this frozen masterpiece.
Ingredients
The magic of No-Churn Coffee-Caramel Crunch Ice Cream comes from a few key ingredients that pack a flavor punch. Here’s what you’ll need and why each one matters:
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Sweetened Condensed Milk (¾ cup):
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Provides sweetness and a creamy texture, helping the ice cream stay soft and scoopable without churning.
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Substitution: Use a low-sugar condensed milk or vegan condensed coconut milk for a dairy-free option.
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Instant Espresso Powder (2 tablespoons):
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Gives the ice cream its bold coffee flavor. Instant espresso dissolves easily for a smooth texture.
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Substitution: Instant coffee powder works, but espresso has a richer taste. Avoid brewed coffee—it adds too much liquid.
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Heavy Cream (1½ cups + 1 tablespoon):
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The main ingredient for a light, airy texture when whipped. The extra tablespoon helps dissolve the espresso powder.
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Substitution: For a dairy-free version, use chilled coconut cream (whip the solid part only).
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Pinch of Salt:
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Enhances the flavors and balances the sweetness, making the coffee and caramel pop.
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Substitution: Skip if you’re watching sodium, but it’s a tiny amount that makes a big difference.
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Jarred Dulce de Leche (⅓ cup, plus extra for topping):
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Adds gooey, caramel sweetness that swirls beautifully through the ice cream.
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Substitution: Use caramel sauce or make your own by boiling sweetened condensed milk (sealed can) for 2–3 hours.
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Toffee Bits (⅓ cup):
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Brings a buttery, crunchy texture that contrasts the creamy base. Save a few for topping!
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Substitution: Crushed Heath bars, chopped nuts, or chocolate chips for a different crunch.
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Tip: Chill your mixing bowl and beaters in the fridge for 10 minutes before whipping the cream—it helps create stiff peaks faster!
Instructions
Step 1: Prepare the Coffee Base
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In a large bowl, whisk together ¾ cup sweetened condensed milk, 2 tablespoons instant espresso powder, 1 tablespoon heavy cream, and a pinch of salt.
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Mix until smooth and the espresso powder is fully dissolved. The mixture may look slightly speckled, which is okay.
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Tip: If the espresso powder clumps, whisk longer or let it sit for a minute to dissolve fully.
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Step 2: Whip the Cream
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In a separate large bowl, add 1½ cups cold heavy cream.
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Beat with a hand mixer (or stand mixer) on medium-high speed for 1–2 minutes until stiff peaks form. The cream should hold its shape but still be smooth.
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Tip: Stop mixing as soon as stiff peaks form to avoid overwhipping, which can make the cream grainy.
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Step 3: Combine the Mixtures
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Gently fold about half of the whipped cream into the coffee mixture using a rubber spatula. Mix until just combined to keep it light.
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Add the remaining whipped cream and fold gently until no white streaks remain. Be patient to maintain the airy texture.
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Tip: Fold in a figure-eight motion to keep the mixture fluffy and avoid deflating the whipped cream.
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Step 4: Add Swirls and Crunch
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Spoon ⅓ cup dulce de leche in small dollops over the ice cream mixture.
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Sprinkle in all but a few teaspoons of the ⅓ cup toffee bits.
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Drag a rubber spatula or knife through the mixture to create light swirls of caramel and toffee. Don’t overmix—you want visible streaks.
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Tip: Less swirling keeps the caramel and toffee in distinct pockets for bursts of flavor.
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Step 5: Freeze
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Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or a 2-quart baking dish. Smooth the top with a spatula for an even surface.
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Dot the top with a little more dulce de leche and sprinkle with the reserved toffee bits. Lightly swirl the top with a spatula or knife.
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Cover tightly with plastic wrap to prevent ice crystals.
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Freeze for at least 6 hours, or overnight, until firm and scoopable.
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Tip: For easier scooping, let the ice cream soften at room temperature for 15–20 minutes before serving.
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