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No-Churn Ice Cream and Piece Of Cake Chicken

No-Churn Coffee-Caramel Crunch Ice Cream

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

No-Churn Coffee-Caramel Crunch Ice Cream

Name: No-Churn Coffee-Caramel Crunch Ice Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 to 10 servings
Ingredients: 3/4 cup sweetened condensed milk; 2 tablespoons instant espresso powder; 1 1/2 cups plus 1 tablespoon heavy cream; Pinch of salt; 1/3 cup jarred dulce de leche, plus more for topping; 1/3 cup toffee bits

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Level: Easy

Total: 15 min (plus freezing)
Active: 15 min

Yield: 8 to 10 servings

Level: Easy

Total: 15 min (plus freezing)
Active: 15 min

Yield: 8 to 10 servings

Ingredients

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3/4 cup sweetened condensed milk

2 tablespoons instant espresso powder

1 1/2 cups plus 1 tablespoon heavy cream

Pinch of salt

1/3 cup jarred dulce de leche, plus more for topping

1/3 cup toffee bits

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.