No Churn Coffee Caramel Crunch Ice Cream Recipes
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM
Make and share this No-Churn Coffee-Caramel Crunch Ice Cream recipe from Food.com.
Provided by Stephen Shafer
Categories Dessert
Time 6h15m
Yield 1/2 Gallon (give or take), 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the condensed milk, espresso powder, 1 Tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.).
- Beat the remaining 1 1/2 cups heavy cream in a separate bowl with a mixer on medium-high speed until stiff peaks form, 1-2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee pieces; drag a rubber spatula through the mixture to lightly swirl.
- Spoon the mixture into a freezer-safe 9-by-5 inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee pieces; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
Nutrition Facts : Calories 247.8, Fat 19, SaturatedFat 11.8, Cholesterol 70.9, Sodium 73, Carbohydrate 17.2, Sugar 15.7, Protein 3.3
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- In a large bowl, whisk together the condensed milk, espresso powder, 1 tablespoon of the heavy cream and salt until smooth. The espresso powder doesn’t need to completely dissolve.
- In a separate large bowl, using an electric mixer, beat the remaining heavy cream on medium-high speed, until stiff peaks form, about 2 minutes.
- Fold in half of the whipped cream into the condensed milk mixture using a rubber spatula until well combined.
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