Home-Made Coffee Crunch Ice Cream

It wouldn’t be wrong to say that I have embarked on an ice cream-making spree this summer. This year, after a batch of beautiful lemon ice cream, one of mango, and one of sesame-and-jaggery, the latest flavour I came up with was home-made Coffee Crunch ice cream. The family has been absolutely loving it, and I have been enjoying coming up with different flavours, too.

Home-Made Coffee Crunch Ice Cream

Since I don’t have an ice cream maker at home, I used condensed milk to add a gorgeous creamy texture to each of these dishes. My home-made Coffee Crunch ice cream turned out sinfully rich and creamy, tasted heavenly, with chocolate chips adding a nice crunch to it, breaking the monotony of the coffee.

I think this is a flavour that coffee- and chocolate lovers alike will love. It was a hit in our home, for sure! You must try it out to believe just how simple it is to make.

Here is the step-by-step guide to making the home-made Coffee Crunch ice cream.

Ingredients:

1. 250 ml whipping cream (I used Amul)
2. 200 grams condensed milk (I used Amul)
3. A pinch of salt
4. 2 tablespoons dark chocolate chips (I used Ghirardelli)
5. 6 teaspoons instant coffee powder (I used Bru), or to taste

Method:

1. Heat about 1/4 cup of the cream in a saucepan till it starts boiling. Switch off gas and add instant coffee powder. Mix well, ensuring that all the coffee powder gets thoroughly dissolved in the cream and that no lumps remain. Keep aside.

2. Take the rest of the cream in a large mixing bowl. Add the salt. Whisk well, until light and airy.

3. Add the coffee-cream mixture that we prepared earlier to the mixing bowl, along with the chocolate chips and condensed milk. Whisk till all the ingredients are thoroughly combined together.

4. Pour this into an air-tight, clean and dry box. Close lid.

5. Set the freezer temperature at its highest, and put the box in. Let the ice cream freeze till completely set, 5-6 hours.

6. Remove the box from the freezer only when you are ready to serve the ice cream. Serve immediately, as the ice cream melts very fast.

Notes:

1. Add powdered sugar while adding in the condensed milk, if you feel the sweetness is less. I skipped the sugar, since I felt the ice cream was just the right level of sweet even without the sugar.

2. I felt 6 teaspoons of instant coffee powder added just the right amount of flavour to the ice cream, without making it overly bitter. Increase or decrease the quantity of coffee powder as per your personal preferences.

Sounds interesting? I hope you’ll try this out at home, too, and that you’ll love it to bits.

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