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A pan of no churn ice cream, with a scoop taking out a portion.

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!
Yield: 12 servings
Prep Time: 10 mins
Total Time: 8 hrs 10 mins
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Ingredients

  • ¼ cup warm milk
  • 2 tbsp instant coffee
  • 2 cups heavy whipping cream cold
  • 1, 14 oz can of sweetened condensed milk
  • 2 tsp vanilla extract
  • 2/3 cup chopped cashews Additional for topping if desired, I’d recommend getting 1 cup!
  • 2/3 cup mini chocolate chips Additional for topping if desired, I’d recommend getting 1 cup!
  • 2/3 cup crushed graham crackers not pulverized, you want them to be visible chunks not dust (Additional for topping if desired, I’d recommend making 1 cup!)

Instructions

  • To heat your milk you can microwave it for 1 minute. 
  • Add 2 tbsp instant coffee to it and mix. 
  • Place it back in the fridge or freezer to cool fully.
  • Next, pour your heavy whipping cream into a large bowl or stand mixer. Begin to mix on low then slowly increase speed. 
  • Mix for ~3 minutes until stiff peaks form and you’ve made whipped cream! 
  • In a separate large bowl, combine sweetened condensed milk, cooled instant coffee milk and vanilla extract.
  • Gently fold in your whipped cream to the sweetened condensed milk mixture. Do not stir this vigorously! You don’t want to reduce the air in the whipped cream. 
  • Mix this for ~2-3 minutes until totally uniform and no lumps of whipped cream are present.
  • Now, fold in ⅔ cups each of cashews, mini chocolate chips and crushed graham crackers.
  • Pour your ice cream into a ~6+ cup container (you can also use a loaf pan!).
  • Top with up to ⅓ cup of each: cashews, mini chocolate chips & graham cracker pieces.
  • Freeze for 8 hours. 
  • Once frozen, remove from the freezer and enjoy! 

Video

Notes

  • 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.
  • click To display nutrition info

    Nutrition Facts

    Nutrition Facts
    No Churn Coffee Crumble Ice Cream
    Serving Size
     
    1 /2 cup
    Amount per Serving
    Calories
    393
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    14
    g
    88
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    10
    g
    Cholesterol
     
    60
    mg
    20
    %
    Sodium
     
    141
    mg
    6
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    33
    g
    37
    %
    Protein
     
    7
    g
    14
    %
    * Percent Daily Values are based on a 2000 calorie diet.