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.

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