Coffee Cookie Crumble Ice Cream | Churned or No-Churn!
When summer rolls around, all I want is this coffee crumble ice cream! Made with fresh coffee beans, crunchy cookies, and toasted almonds, this recipe is creamy, simple to make, and beyond delicious. Even better, I've developed ice cream maker and no churn recipes so you can try this ice cream no matter what equipment you have! Save this recipe for summer parties and get togethers with friends.
Ingredients
Ice Cream Maker
- 75 grams raw almonds, roughly chopped (1/2 cup)
- 6 Biscoff cookies
- 370 milliliters heavy whipping cream (1 1/2 cups)
- 360 milliliters whole milk (1 1/2 cups)
- 136 grams sugar (2/3 cup)
- 20 grams coarsely ground coffee (1/4 cup)
- 1/4 teaspoon Kosher salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
No Churn
- 75 grams raw almonds, roughly chopped (1/2 cup)
- 6 Biscoff cookies
- 400 grams sweetened condensed milk (14 ounces)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 9 grams instant espresso (3 Tablespoons)
- 1/4 teaspoon Kosher salt
- 480 milliliters heavy whipping cream, cold (1 pint)
Equipment
- Small saucepan
- Stand mixer or hand mixer with whip attachment
- Ice cream maker (optional)
- Loaf pan (for no churn)
Instructions
Ice Cream Maker
- Pour the almonds into a small skillet. Cook over medium heat, stirring often, until they're toasted and smell nutty. Spoon the almonds into a small bowl and let them cool completely. Roughly chop the Biscoff cookies until they're about the size of a chocolate chip. You should have 1/2 cup (50 grams) of cookie crumbs.
- Next, whisk together the heavy whipping cream, whole milk, half of the sugar, the ground coffee, and the salt in a saucepan. Bring it to a simmer over medium heat, stirring constantly. Set the pan aside off of the heat.
- Add the remaining sugar and the egg yolks to a medium mixing bowl. Whisk rapidly until the mixture is thickened and pale yellow, about 2-3 minutes. Then, while whisking constantly, slowly add about 1/2 cup of the coffee-cream mixture to the egg yolks to temper the eggs. Slowly pour the remaining coffee-cream mixture into the egg yolks until the mixture is smooth.
- Pour the coffee-cream mixture back into the saucepan and cook it over medium heat, stirring often, until it's slightly thickened and coats the back of a spoon. Strain the custard through a fine-mesh sieve into a medium bowl. Discard the coffee grounds.
- Fill a large bowl with ice and water to make an ice bath. Place the bowl of custard into the ice bath and stir constantly until the custard is chilled. Then, add the vanilla extract and almond extract and stir well to combine. Press a piece of plastic wrap over the top of the custard to keep a skin from forming. Refrigerate for at least 1 hour or up to 24 hours.
- Once the custard is completely chilled, freeze in an ice cream maker according to manufacturer's instructions. Add the toasted almonds and cookie crumbs during the last 5 minutes of churning. Pour the ice cream into a freezer-safe container and freeze for at least 2 more hours. Scoop and enjoy!
No Churn
- Place a loaf pan in the freezer while you prepare the rest of the recipe.
- Pour the almonds into a small skillet. Cook over medium heat, stirring often, until they're toasted and smell nutty. Spoon the almonds into a small bowl and let them cool completely. Roughly chop the Biscoff cookies until they're about the size of a chocolate chip. You should have 1/2 cup (50 grams) of cookie crumbs.
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, almond extract, instant espresso, and a pinch of salt. Whisk until the mixture is smooth and the instant espresso is dissolved. Set aside.
- Next, use a hand mixer or stand mixer with a whisk attachment to whip the heavy whipping cream into stiff peaks, about 3-4 minutes. Fold the whipped cream into the condensed milk mixture, about 1 cup at a time, until you have a smooth ice cream base.
- Fold the almonds and cookie crumbs into the ice cream base until the add-ins are well-combined. Pour the ice cream base into a loaf pan and smooth the top evenly. Freeze the ice cream in a flat spot for about 2 hours. Wrap the pan with tinfoil or plastic wrap and freeze for another 3-4 hours until it's completely frozen. Scoop and enjoy!
Notes
Don't forget to freeze the ice cream maker bowl for at least 1 day before making the ice cream. If the bowl isn't cold enough, the ice cream will never freeze.
If you want extra coffee flavor, feel free to steep the coffee beans in the milk-cream mixture for about 10 minutes. Just don't let the cream cool, you want it to be hot!
If you don't want any leftover coffee grounds in the ice cream, make sure they're extra coarsely ground. Or, try straining the custard through cheesecloth instead! But honestly, any coffee grounds that do seep through are small enough that you won't even notice them in the ice cream!
If you want to make the custard in advance and churn later, it's super easy! Just chill the custard in the fridge overnight and churn the next day.
Make sure the almonds & cookie crumbs are the size of a chocolate chip or smaller. If the chunks are too large, the machine won't be able to mix them in as well.
If you're making no churn ice cream, it's important to gently fold the whipped cream into the coffee mixture so it doesn't deflate. The whipped cream is key for that creamy, fluffy texture!
Serving: 1scoop, Calories: 362kcal, Carbohydrates: 28.1g, Protein: 6.1g, Fat: 26.2g, Saturated Fat: 13.1g, Cholesterol: 171mg, Sodium: 143mg, Potassium: 176mg, Fiber: 1.2g, Sugar: 22.7g, Calcium: 118mg, Iron: 1mg
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