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Iced Espresso Cream and Crunch
Rezept drucken
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Iced Espresso Cream and Crunch

Intense espresso paired with tenderly melting ice cream
Gericht: Eis, icecream
Keyword: #eis, #icecream, #nochurn, espresso
Portionen: 6 servings
Autor: handmadememories.net by Sabine


Espresso Ice Cream

  • 250 g Heavy cream
  • 340 g Condensed milk
  • 300 g Coconut yoghurt
  • 1 Vanilly pod
  • 100 ml Espresso intense & strong

Coffee bean crunch

  • 60 g dark chocolate
  • 15 g Coffee beans
  • 1 tbsp. Cocoa powder
  • 50 g Brown sugar
  • 1 tbsp. Vanilla extract
  • 75 g Butter


Ice Cream

  • Whip heavy cream until it forms stiff peaks. Mix condensed milk, yoghurt and vanilla until smooth. Add the cooled espresso and finally fold in the whipped cream.
  • Put the mixture into a loaf pan or any other container, cover with parchment paper or cling film and leave in the freezer for at least 8 hours. If you prefer to use an ice cream maker please follow the instructions of your device. Mine needs approx. one hour until the ice cream is smooth and tender.

Coffee bean crunch

  • Preheat the oven to 180°C / 350°F.
  • Put all ingredients into a small blender, finally add the butter. Pulse a few times until you get a crumbly texture. On a baking sheet covered with parchment paper bake the crunch for approx. 15 minutes. Let it cool completely and store in an airtight container.

Ready to serve

  • Let the ice cream rest at room temperature for some minutes before you serve it. Top with some coffee bean crunch and enjoy to the fullest. Have a lovely time with my Iced Espresso Cream and Crunch. Hugs, Sabine!
    Iced Espresso Cream and Crunch


copyright: handmadememories.net by Sabine, May 2021