Coffee Crumble Ice Cream
Getting inspiration from this amazing drink I decided to create a no churn, easy peasy coffee crumble ice cream recipe with the added crunch of Oreo cookies and dipped in dark chocolate.
To be honest, it surpassed all my expectations. The ice cream doesn’t set too hard and is so incredibly creamy. The cookies bring a bit of sweetness and a surprising, delicious crunch, while the dark chocolate glaze with sea salt takes it all over the top.
The best part? It comes together in 15 minutes and then all you have to do is wait for ti to freeze, which I guess is the worst part.
The coffee flavour is quite strong in this one, you may want to start off with 1 tbsp of instant coffee (it depends on your brand as well!), taste, then adjust accordingly.
I like using Oreo cookies (minus filling) but you can use any dark chocolatey cookies you like, or even make your own!
The vanilla extract lends an earthy flavour to the ice cream, while also allowing it to set super creamy and not develop any icicles.
Let me know if you make this and don’t hesitate to let me know what variations you may come up with!
Coffee Crumble Ice Cream
Ingredients
- 300 ml heavy cream
- 175 ml sweetened condensed milk
- tiny pinch of salt
- 1-2 tbsp good quality instant coffee
- 2 tbsp vanilla extract (alcohol based)
- 1 pack Oreo (or other chocolate) cookies, filling scraped, roughly chopped
- 200g dark chocolate (55-70% cocoa solids)
- 1 tbsp coconut or olive oil
- flaky sea salt