No-Churn Coffee-Caramel Crunch Ice Cream
Recipe Details
Level: Easy
Total Time: 15 minutes (plus freezing)
Active Time: 15 minutes
Yield: 8 to 10 servings
Ingredients
Condensed milk
Espresso powder
1 1/2 cups + 1 tablespoon heavy cream
Salt
Dulce de leche
Toffee bits
Directions
In a large bowl, whisk together condensed milk, espresso powder, 1 tablespoon of heavy cream, and salt until smooth (the espresso powder may leave subtle specks).
In a separate large bowl, beat the remaining 1 1/2 cups of heavy cream with a mixer on medium-high speed until stiff peaks form (1 to 2 minutes). Fold half of the whipped cream into the condensed milk mixture using a rubber spatula until combined, then add the remaining whipped cream and fold until no white streaks remain.
Dollop dulce de leche over the mixture and sprinkle all but a few teaspoons of toffee bits. Use a spatula to gently swirl through the mixture for a marbled effect.
Spoon the mixture into a freezer-safe 9×5-inch loaf pan or 2-quart baking dish. Top with more dulce de leche and the remaining toffee bits, then swirl lightly. Cover with plastic wrap and freeze until firm enough to scoop, at least 6 hours or overnight.
