Coffee Crumble Ice Cream is a delightful treat that combines the bold, rich flavor of coffee with the satisfying crunch of homemade crumble. This recipe is perfect for any coffee lover looking for a homemade dessert that’s both easy to make and irresistibly delicious.
Key Ingredients for Coffee Crumble Ice Cream
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar, divided
- 3 tablespoons instant espresso powder (or finely ground coffee)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
How to Make Coffee Crumble Ice Cream
Get ready for a truly satisfying dessert experience with this Coffee Crumble Ice Cream. It’s wonderfully simple to make, offering a rich, creamy texture that is perfectly complemented by a deeply flavorful coffee base and a delightful, buttery crumble topping. This recipe takes approximately 30 minutes of active preparation time, plus chilling and freezing time, to create a perfect frozen treat.
Step-by-Step Instructions:
1. Prepare the Coffee Ice Cream Base:
In a medium saucepan, combine the heavy cream, whole milk, ½ cup of the granulated sugar, instant espresso powder, vanilla extract, and salt. Whisk everything together until the espresso powder is fully dissolved and there are no lumps.
2. Heat the Base:
Place the saucepan over medium heat. Stir the mixture constantly to prevent scorching and to ensure even heating. Heat it until it is warm and steaming, but do not bring it to a boil. The sugar should be completely dissolved.
3. Chill the Base:
Remove the saucepan from the heat. Pour the coffee ice cream base into a clean bowl or pitcher. Cover it tightly with plastic wrap, ensuring the wrap touches the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly and allow the flavors to meld.
4. Make the Crumble Topping:
While the ice cream base is chilling, prepare the crumble. In a medium bowl, whisk together the all-purpose flour, the remaining ¼ cup of granulated sugar, the light brown sugar, and the ground cinnamon.
5. Add the Butter:
Pour in the melted unsalted butter and mix with a fork or your fingertips until the mixture forms coarse crumbs. It should resemble wet sand.
6. Bake the Crumble:
Preheat your oven to 350°F (175°C). Spread the crumble mixture evenly on a baking sheet lined with parchment paper.
7. Bake Until Golden:
Bake for 12-15 minutes, or until the crumble is golden brown and fragrant. Keep an eye on it to prevent burning. Remove from the oven and let it cool completely on the baking sheet. Once cooled, break up any larger clumps into smaller pieces.
8. Churn the Ice Cream:
Once the coffee ice cream base is thoroughly chilled, churn it according to your ice cream maker’s manufacturer’s instructions. Typically, this involves pouring the chilled base into the frozen bowl of your ice cream maker and letting it churn until it reaches a soft-serve consistency.
9. Incorporate the Crumble:
During the last few minutes of churning, gradually add about ¾ of the cooled crumble topping to the ice cream maker. This will ensure the crumble is evenly distributed throughout the ice cream but still retains some crunch.
10. Freeze to Harden:
Transfer the churned ice cream, with the incorporated crumble, to a freezer-safe container. Gently fold in the remaining crumble topping over the top for an extra layer of texture and visual appeal. Cover the container tightly with a lid or plastic wrap. Freeze for at least 4-6 hours, or until firm enough to scoop.
Why You’ll Love This Coffee Crumble Ice Cream
You’ll fall head over heels for this Coffee Crumble Ice Cream because it’s an explosion of rich, deep coffee flavor perfectly balanced with a sweet, buttery, and satisfyingly crunchy crumble. Forget costly store-bought pints; making this at home is surprisingly economical, using pantry staples and a few key ingredients to create a dessert that rivals any gourmet ice cream shop. The delightful texture contrast between the velvety smooth ice cream and the crisp crumble is simply divine, making each spoonful an adventure.
This homemade coffee ice cream is a game-changer for any coffee enthusiast, offering a customizable experience that’s incredibly rewarding. It’s a sophisticated yet simple dessert that’s perfect for impressing guests or treating yourself after a long day. Don’t just take our word for it; dive into our step-by-step guide and experience the magic of homemade Coffee Crumble Ice Cream for yourself – you won’t regret it!
Storing and Reheating Tips
To store your delicious Coffee Crumble Ice Cream, keep it in an airtight, freezer-safe container. For best quality and texture, consume within 1-2 weeks. If you find it gets a bit too hard from freezing, let it sit at room temperature for 5-10 minutes before scooping to soften slightly. Reheating is not applicable to ice cream; it is meant to be enjoyed frozen.
If you wish to freeze portions for future enjoyment, transfer the ice cream into smaller individual containers or one larger one. Ensure the container is airtight to prevent freezer burn. If you notice any ice crystals forming on the surface, gently stir the ice cream before re-covering. While the crumble will retain some crunch, it may soften slightly over time when stored in the ice cream.
Final Thoughts
This Coffee Crumble Ice Cream is a truly exceptional homemade dessert that brings together robust coffee notes and delightful crunchy textures. Give this recipe a try for a rewarding and delicious treat that will undoubtedly become a favorite.
Coffee Crumble Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, ½ cup of the granulated sugar, instant espresso powder, vanilla extract, and salt. Whisk everything together until the espresso powder is fully dissolved and there are no lumps.1.5 cups heavy cream, 1 cup whole milk, 0.75 cup granulated sugar, 3 tablespoons instant espresso powder, 1 teaspoon vanilla extract, 0.5 teaspoon salt
- Place the saucepan over medium heat. Stir the mixture constantly to prevent scorching and to ensure even heating. Heat it until it is warm and steaming, but do not bring it to a boil. The sugar should be completely dissolved.
- Remove the saucepan from the heat. Pour the coffee ice cream base into a clean bowl or pitcher. Cover it tightly with plastic wrap, ensuring the wrap touches the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly and allow the flavors to meld.
- While the ice cream base is chilling, prepare the crumble. In a medium bowl, whisk together the all-purpose flour, the remaining ¼ cup of granulated sugar, the light brown sugar, and the ground cinnamon.1 cup all-purpose flour, 0.75 cup granulated sugar, 0.5 cup packed light brown sugar, 0.25 teaspoon ground cinnamon
- Pour in the melted unsalted butter and mix with a fork or your fingertips until the mixture forms coarse crumbs. It should resemble wet sand.0.5 cup unsalted butter
- Preheat your oven to 350°F (175°C). Spread the crumble mixture evenly on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the crumble is golden brown and fragrant. Keep an eye on it to prevent burning. Remove from the oven and let it cool completely on the baking sheet. Once cooled, break up any larger clumps into smaller pieces.
- Once the coffee ice cream base is thoroughly chilled, churn it according to your ice cream maker’s manufacturer’s instructions. Typically, this involves pouring the chilled base into the frozen bowl of your ice cream maker and letting it churn until it reaches a soft-serve consistency.
- During the last few minutes of churning, gradually add about ¾ of the cooled crumble topping to the ice cream maker. This will ensure the crumble is evenly distributed throughout the ice cream but still retains some crunch.1 cup all-purpose flour, 0.75 cup granulated sugar, 0.5 cup packed light brown sugar, 0.25 teaspoon ground cinnamon, 0.5 cup unsalted butter
- Transfer the churned ice cream, with the incorporated crumble, to a freezer-safe container. Gently fold in the remaining crumble topping over the top for an extra layer of texture and visual appeal. Cover the container tightly with a lid or plastic wrap. Freeze for at least 4-6 hours, or until firm enough to scoop.1 cup all-purpose flour, 0.75 cup granulated sugar, 0.5 cup packed light brown sugar, 0.25 teaspoon ground cinnamon, 0.5 cup unsalted butter