Description
A rich, creamy ice cream that features bold coffee flavors, crunchy caramel, and toasted almonds for an indulgent treat.
Ingredients
Scale
- 1 cup full-fat milk (250 ml)
- 1 tbsp cornflour
- 4 tbsp milk powder
- 4 tbsp powdered sugar
- 4 tbsp sugar (for caramel crunch)
- 1 tbsp butter
- 3–4 tbsp almonds (nuts)
- 2 tbsp coffee powder
- 4 tbsp hot milk
- 1 cup chilled whipping cream (250 ml)
- 3–4 tbsp condensed milk
- 3–4 tbsp chocolate chips
Instructions
- In a saucepan, combine the full-fat milk, cornflour, milk powder, and powdered sugar over low heat. Stir continuously until the mixture thickens slightly, creating a creamy base. Once done, transfer to a bowl and let this cool completely.
- For the caramel crunch, melt the sugar in a separate pan until it turns a lovely golden brown. Immediately add the butter and almonds, mixing quickly. Pour the mixture onto a baking sheet and spread it thin. Allow to cool completely before breaking it into small, crunchy pieces.
- Mix the coffee powder with hot milk in a small bowl, stirring until dissolved.
- Whip the chilled cream until soft peaks form. Carefully fold in the cooled milk mixture and the coffee.
- Gently fold in the caramel crunch and chocolate chips until evenly distributed.
- Pour the mixture into a freezer-safe container, smoothing the top. Freeze for 6 to 8 hours or until firmly set.
- Scoop into bowls or cones and serve!
Notes
Chill your mixing bowl before whipping cream for better texture. This ice cream can be made in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 16g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: ice cream, coffee ice cream, dessert, homemade ice cream, indulgent dessert