No Churn Coffee Caramel Crunch Ice Cream Recipes

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NO-CHURN VANILLA ICE CREAM



No-Churn Vanilla Ice Cream image

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

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

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



No-Churn Coffee-Caramel Crunch Ice Cream image

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

3/4 cup sweetened condensed milk
2 tablespoons instant espresso powder
1 1/2 cups plus one tablespoon heavy cream
1 pinch salt
1/3 cup dulce de leche from a jar, plus more for topping
1/3 cup toffee pieces

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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