Java Crunch Ice Cream Recipe

5 2 2
Java Crunch Ice Cream Recipe
Java Crunch Ice Cream Recipe photo by Taste of Home
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Java Crunch Ice Cream Recipe

Read Reviews
5 2 2
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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
MAKES:
22 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing
MAKES:
22 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing

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 15x10x1-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.) Transfer ice cream to a freezer container, allowing headspace for expansion. For each batch, stir in some of the reserved pecan mixture. Freeze 2-4 hours or until firm. Yield: 2-3/4 quarts.
Originally published as Java Crunch Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p201

Nutritional Facts

1/2 cup: 462 calories, 36g fat (19g saturated fat), 95mg cholesterol, 135mg sodium, 29g carbohydrate (26g sugars, 1g fiber), 6g protein.

  • 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
  1. In a large bowl, combine the first six ingredients. Refrigerate until chilled.
  2. 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 15x10x1-in. pan. Refrigerate until chocolate is firm; chop and set aside.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container, allowing headspace for expansion. For each batch, stir in some of the reserved pecan mixture. Freeze 2-4 hours or until firm. Yield: 2-3/4 quarts.
Originally published as Java Crunch Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p201

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Reviews forJava Crunch Ice Cream

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MY REVIEW
[email protected] User ID: 2166321 230930
Reviewed Aug. 9, 2015

"this is my family's absolute favorite homemade ice cream and I love that it is easy with no cooking required. it is not overly sweet and the chocolate crunch part adds the perfect touch."

MY REVIEW
Skier299 User ID: 5874553 210789
Reviewed Jul. 12, 2011

"LOVED IT! Only took out a few things."

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