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Java Crunch Ice Cream

 Java Crunch Ice Cream
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
22 ServingsPrep: 15 min. Process: 20 min./batch + freezing


  • 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 McCormick® Pure Vanilla Extract
  • 2 cups pecan halves
  • 1 cup almond brickle chips or English toffee bits
  • 8 ounces dark chocolate candy coating, chopped


  • 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.

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Java Crunch Ice Cream (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.