FOODIË: NO CHURN ICEBOX COFFEE CRUNCH ICE CREAM

The heat is on! Sweltering heat keeps me looking for a refreshing treat! So when the Birmingham Bloggers posted a recipe contest using Icebox Coffee, not only was  I super excited to try out a new product but a new food trend as well! No churn Ice cream!

INGREDIENTS: HEAVY CREAM. CONDENSED MILK. ICE BOX COFFEE. WALNUTS.  SHORTBREAD COOKIES. BROWN SUGAR CARAMEL.


No churn ice cream has to be the easiest and most rewarding recipe! With just two ingredients, Whipped Heavy Cream and Condensed Milk, you can make a base cream worthy of any good imagination!  

After tasting the Madagascar Vanilla Icebox Coffee, I already knew I wanted to pair the smooth flavor with toasted walnuts, shortbread cookie crumbles and a swirl of brown sugar caramel!

 
CREAM: Whip 2 cups of Heavy Cream in a stand mixer until stiff peaks form. In a bowl mix 1 can of sweetened condensed milk with 1 cup of Madagascar Vanilla Ice Box Coffee.

CRUNCH: I toasted 1/2 cup of chopped walnuts and crumbled around 9 shortbread cookies (I used Nabisco Lorna Doone). 
Before I began my ice cream I prepped some brown sugar caramel. Check out this easy recipe from Life Love & Sugar! Store purchased caramel will work as well!

Fold your whipped cream into your condensed milk/coffee combo. Then gently fold in the walnuts and cookies. 

Pour 1/3 of your ice cream mixture into your pre chilled pan ( I used a 9" square cake pan). 

Drizzle some of your caramel sauce on top then pour in another 1/3 of your ice cream mixture. 

Repeat the drizzle and top with your remaining ice cream mixture. 

Saran wrap your pan and place it in the freezer undisturbed for 6 hrs. 

The wait is the hardest part of this recipe but believe me it's worth it!  


INGREDIENTS:
2 cups of  Heavy Cream
1 can of  Sweetened Condensed Milk
1 cup of Madagascar Vanilla Icebox Coffee
1/2 cup of Walnuts
9 Shortbread Cookies
2 tbsp of Brown Sugar Caramel


DIRECTIONS:
1. Toast 1/2 cup of chopped walnuts and crumble around 9 shortbread cookies and set aside. 
2. Whip 2 cups of Heavy Cream in a stand mixer on medium until stiff peaks form.
3. In a bowl mix 1 can of sweetened condensed milk with 1 cup of Madagascar Vanilla Ice Box Coffee.
4. Fold your whipped cream into your condensed milk/coffee combo. 
5. Gently fold in the walnuts and cookies. 
6. Pour 1/3 of your ice cream mixture into your pre chilled pan ( I used a 9" square cake pan). 
7. Drizzle some of your caramel sauce on top then pour in another 1/3 of your ice cream mixture. 
8. Repeat the drizzle and top with your remaining ice cream mixture. 
9. Saran wrap your pan and place it in the freezer undisturbed for 6 hrs. 
10. Enjoy!