Java Crunch Ice Cream Recipe

Java Crunch Ice Cream Recipe photo by Taste of Home

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My daughter loves this decadent ice cream and begs me to make it often. Instant coffee adds a wonderfully rich flavor that complements the chocolate-covered pecans and buttery toffee chips. —Jamie Parker, Lubbock, Texas

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Java Crunch Ice Cream Recipe

Prep: 15 min. Process: 20 min./batch + freezing

Yield: 22 Servings

15 20 35

Ingredients

4 cups heavy whipping cream
4 cups half-and-half cream
1 can (14 ounces) sweetened condensed milk
2 cans (5 ounces each) evaporated milk
3 tablespoons instant coffee granules
1 teaspoon vanilla extract
2 cups pecan halves
1 cup almond brickle chips or English toffee bits
8 ounces dark chocolate candy coating, chopped

Directions

In a large bowl, combine the first six ingredients. Refrigerate until chilled.
In a small bowl, combine pecans and brickle chips. In a microwave, melt candy coating; stir until smooth. Pour over pecan mixture. Transfer to a 15-in. x 10-in. x 1-in. pan. Refrigerate until chocolate is firm; chop and set aside.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container and stir in reserved pecan mixture; freeze for 2-4 hours before serving. Yield: 2-3/4 quarts.

Nutritional Facts 1/2 cup equals 462 calories, 36 g fat (19 g saturated fat), 95 mg cholesterol, 135 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Java Crunch Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p201