Sunday, June 02, 2013

Coffee Crunch Ice Cream With Chocolate Chips...step by step.

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Coffee crunch ice cream with chocolate chips is my latest addition to my ice cream variations; after vanilla bean ice cream, mango ice cream, and strawberry ice cream. This creamy eggless ice cream recipe is so easy to put together that I love trying out different flavors.

Coffee lovers, how would you love to have coffee ice cream with chocolate chips and praline crunch....yum... the goodness of coffee+chocolate+praline= heaven...... the bits and crumbs of praline in the chocolate chips....oh my God! is what I felt when it hit my tastebuds....I still could not make out whether praline tastes caramely or was so rocking good that my kids had a fight over this ......and when my son had the 3rd scoop I knew this is damn good!! ha!

Easy homemade eggless ice cream..... no ice cream maker needed....isn't that cool.

Author: Nisa Homey.
Warning Note: This is a lengthy post with lots of step by step pics....but its worth it!

Nescafe: 2 tsp heaped.
Every day milk powder: 200 gm (you can use any brand, but I will just stick to Everyday (nestle).
Cream: 200 ml (I used, 1 packet amul cream)
Milk: 1 cup, I used skimmed.
Sugar: 1/4 cup.

Praline: About 1 cup, crushed.
Chocolate chips: 1 cup.
A dollop of butter.
An aluminum foil container or greased butter paper.

Warm milk, and add nescafe and keep aside to cool down.

Into a blender, add in the milk powder (200 g).

Add in 200 ml cream.

And 1/4 cup sugar.

Add in the 1 cup of coffee/milk.

And blend for a minute or two.

Pour this in a container and freeze.

After 1 hour, take it out and whisk with a should repeat it 2 to 4 times, remember, we are not using an ice cream we have to whisk to break the crystals and make the ice cream smooth and silky.

While it is in the freezer; lets make the praline crumbs, the "crunch" in the ice cream. I am making without any nuts....just sugar caramel ...I have a post entirely on praline too...grease an aluminum foil container with little butter and keep aside.

Heat a deep bottomed saucepan with 1 cup of sugar.

Once it starts to brown, simmer the fire and when it is fully melted add in a dollop of butter...switch off the fire (pls go to my how to make praline post; for detailed instructions).

Pour this hot caramel lava into the greased aluminum foil container.

Allow it to come to room temperature....usually while making praline, nuts is added.....but here I am omitting them.

Once it comes to room can simply take it out....oops sorry for the un-manicured hand finger :)

Simply close the foil container and smash it with a meat tenderizer or rolling pin...

Open the container and you will get pure caramel crumbs aka praline.

Mix half of this into your creamy almost set ice cream and mix should only add praline crumbs once the ice cream has almost set otherwise it will sink in. (bottle and refrigerate the other half for later use)


Add in 1 cup of chocolate chips (because of the heat here; the chips sort of melted slightly),so don't mind that :) again put this pure goodness into the freezer and allow it to freeze overnight (preferably)....or until it is frozen

Scoop out and + chocolate chips + caramel crunch.....all the goodness in one scoop.


  1. I bet this must be very delicious!

  2. I love coffee and when I discovered this fabulous coffee flavored ice-cream, I had to come over to your space. Its so good and inviting. Gonna try out soon. Double yum to the burst of taste.

  3. Your step by step pictorial has made the whole process look soooo easy! And that lovely, creamy scoop, is just beckoning me to try it out.....wish the technology had advanced much more, so I could just scoop it out of my laptop....hehehe....guess will have to wait that!!!....but bookmarking it surely....happy to follow you!

    1. Malvecka-Hey thanks for stopping by and for the follow.....try it out and you will love it for sure.

  4. Nisa, love your step by step photos!!! One doubt - at what time intervals do we need to whisk - 1 hour, 2 hours?? Also, is it necessary to use a fork? How about a hand balloon whisk?

    1. Fab-You can use any whisk, balloon, or hand held beater......there is no rule for whisking... the more you whisk the creamier the ice cream will be. I whisk once it begins to set ...then again repeat, maybe every 2 hours or so will be fine.

  5. That looks delicious! I never would have thought to add instant coffee! Thanks for the tip and thanks for sharing at Monday Funday!

  6. Truly delicious...Such tempting clicks :)

  7. This is the second coffee ice cream post I've read in two days! Guess that means I need to make some! :) Yours looks delicious; love the added crunch! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

  8. Love this. Sounds so good and cool. It is just plum hot here in West Texas. We're having a party featuring all things ice cream. Love it if you linked this.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa


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