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Coffee Crunch Ice Cream

Maria G. Brooks
This Coffee Crunch Ice Cream is a dream for coffee lovers who crave a perfect balance of smooth, creamy coffee flavor and crunchy caramelized toffee bits.
With a rich custard base made from heavy cream, milk, and espresso, this dessert is then elevated by the addition of homemade coffee crunch pieces.
Every bite is an indulgent mix of textures and flavors, making it an ideal treat for any coffee enthusiast or ice cream lover.
Nutrition Facts (Per Serving – 1/8 of the recipe):
Calories: 300 kcal, Fat: 20g, Saturated Fat: 12g, Cholesterol: 140mg, Sodium: 40mg, Carbohydrates: 31g, Fiber: 0g, Sugars: 28g, Protein: 4g,Calcium: 80mg, Iron: 0.3mg
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Italian
Servings 8 servings
Calories 300 kcal

Equipment

  • Ice Cream Maker (1) – For churning the ice cream.
  • Saucepan (1) – For making the ice cream base and toffee.
  • Mixing Bowls (2) – One for the egg mixture, one for cooling the ice cream base.
  • Whisk (1) – To whisk egg yolks and mix ingredients.
  • Parchment Paper (1 sheet) – For cooling the toffee pieces.
  • Airtight Freezer Container (1) – For storing the ice cream.

Ingredients
  

For the Ice Cream Base

  • 2 cups 480 mL Heavy cream
  • 1 cup 240 mL Whole milk
  • ¾ cup 150 g Granulated sugar
  • 4 large Egg yolks
  • 2 tablespoons 12 g Instant espresso powder or 2 oz brewed espresso
  • 1 teaspoon 5 mL Vanilla extract

For the Coffee Crunch

  • 1 cup 200 g Granulated sugar
  • 2 tablespoons 30 mL Corn syrup or honey
  • 2 tablespoons 30 mL Water
  • 2 tablespoons 8 g Instant coffee granules
  • ¼ teaspoon 1 g Baking soda

Instructions
 

Make the Ice Cream Base

  • In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
    In a mixing bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the egg yolks, stirring constantly to temper the yolks. Gradually whisk the egg mixture back into the saucepan.
    Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
    Remove from heat and stir in the espresso powder and vanilla extract.
    Let the mixture cool to room temperature, then refrigerate it for at least 2 hours, or overnight.

Make the Coffee Crunch

  • In a separate saucepan, combine granulated sugar, corn syrup, and water.
    Heat over medium heat until the sugar dissolves and the mixture comes to a boil.
    Allow it to cook for 8-10 minutes, or until it turns golden brown. Stir in instant coffee granules and baking soda.
    The mixture will bubble up. Carefully pour the toffee onto a sheet of parchment paper and let it cool completely.
    Once cooled, break it into small pieces.

Churn the Ice Cream

  • Once the ice cream base has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream thickens and has a soft-serve consistency.

Add Coffee Crunch

  • Just before the ice cream finishes churning, gently fold in the coffee crunch pieces.

Freeze the Ice Cream

  • Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
    Scoop and serve when ready.

Notes

  • Espresso Tip: Use high-quality espresso for a deeper, more robust coffee flavor. If using brewed espresso, ensure it’s cooled before adding it to the ice cream base.
  • Toffee Crunch: The toffee crunch can be made a day ahead and stored in an airtight container to keep it crisp.
  • Consistency: If you don't have an ice cream maker, freeze the ice cream in a shallow dish, stirring every 30 minutes for the first 2-3 hours to achieve a smooth consistency.
  • Serving: For a fun twist, serve your ice cream in waffle cones, or drizzle with extra caramel for added sweetness.
Keyword Coffee Crunch Ice Cream