Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
No-Churn Coffee-Caramel Crunch Ice Cream
Getting reviews...
- Level: Easy
- Total: 15 min (plus freezing)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 268
- Total Fat
- 18 g
- Saturated Fat
- 12 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 80 mg
- Level: Easy
- Total: 15 min (plus freezing)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 268
- Total Fat
- 18 g
- Saturated Fat
- 12 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 80 mg
Ingredients
Directions
- Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
- Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
