No Churn Coffee Crumble Ice Cream
This creamy coffee crumble ice cream is made with sweetened condensed milk, heavy cream, and up to 3 cups of mix-ins! A no churn recipe, meaning there is no ice cream maker needed!
Graham crackers: make sure to not break them down too much! You aren't looking for them to be totally crushed into crumbs, but rather bite sized chunks!
Mix-Ins: For the most amazing coffee crumble ice cream experience, use up to 1 cup total of each of the mix-ins! I like to reserve about 1/3 cup of each of the goodies to sprinkle on top of the ice cream.
How to soften ice cream: Homemade ice cream can be a little bit more difficult to scoop, but that's an easy work around! All you have to do is let your ice cream soften on the counter ~5 minutes and it will be so much easier to scoop!
Storage: For the best, most creamy results, be sure to eat your ice cream within 2 weeks and keep it tightly wrapped and covered in the freezer. After the 2 week mark, you'll notice it will form more ice crystals and might be a tad grainy. Still totally fine to eat though!
Instant Coffee: If you're sensitive to caffeine you can use decaf instant coffee.