Good Coffee Crumble Ice Cream

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.

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 761 kcal per serving

Ingredients

75 grams - raw almonds
6 - Biscoff cookies
370 milliliters - heavy whipping cream
360 milliliters - whole milk
136 grams - sugar
20 grams - coffee
¼ tsp - Kosher salt
4 - egg yolks
1 tsp - vanilla extract
½ tsp - almond extract
75 grams - raw almonds
6 - Biscoff cookies
400 grams - sweetened condensed milk
1 tsp - vanilla extract
½ tsp - almond extract
9 grams - instant espresso
¼ tsp - Kosher salt
480 milliliters - heavy whipping cream

Instructions

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!
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!

Nutrition