Coffee Crisp No-Churn Ice Cream

Coffee Crisp No-Churn Ice Cream

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Are you looking for No Churn Ice Cream Recipes? Then this tasty recipe for no-churn coffee crisp ice cream is for you. Not sure what Coffee Crisp is? Come on up to Canada and we'll show you! Or you could use... Nope you need Coffee Crisp.

So how does this work? How does a no-churn 4 ingredient ice cream come out with a silky smooth texture and no ice crystals? 

Whipping the 35% cream to stiff peaks incorporates a lot of air, which helps keep the ice cream from freezing solid.

Condensed milk contains a lot of milk solids, sugar, and very little water. The first two lower the freeze point of the ice cream (keeping it relatively soft), and the absence of extra water (that would be in regular milk or cream) prevents that water from forming ice crystals.

Lastly the liqueur also lowers the freeze point, adding a little extra boost.

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Coffee Crisp No-Churn Ice Cream
A simple no-churn ice cream recipe, with only 4 ingredients and a silky smooth texture.
Ingredients:
  • 3 cups (750 mL) 35% cream
  • 1 can condensed milk
  • 2 Coffee Crisp
  • 2 Tbsp (30 mL) coffee liqueur
Method:
Chop up the Coffee Crisp bars.Whip cream until stiff peaks form.Fold in condensed milk until fully combined, then fold in coffee liqueur. Fold in the ¾ of the Coffee Crisp pieces.Transfer to a 9"-x-5” pan and top with remaining Coffee Crisp pieces.Freeze until firm, at least 5 hours.Let soften 10 minutes before serving.
Details:
Prep time: Cook time: Total time: Yield: 6-8 servings
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