No Churn Cappuccino Almond Crunch Ice Cream

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Enjoy the rich flavor of cappuccino with toasted almonds for a delightful crunch.  No Churn Cappuccino Almond Crunch Ice Cream has a light mocha flavor from chocolate shavings swirled into the creamy dessert.  

Infused with the bold flavors of cappuccino, chocolate, and almonds, this creamy ice cream has a robust flavor balanced with the sweetness of condensed milk.  Crunchy almond cookies add a fun texture to the velvety ice cream as well as a complementing flavor.  

Why Make This Recipe

• The ice cream base is created with two simple ingredients - sweetened condensed milk and heavy whipping cream.
• No churn ice cream is an easy recipe to make and doesn't require an ice cream maker.
• Espresso powder combined with heavy cream makes a delicious cappuccino flavored dessert.
• This recipe satisfies both coffee lovers and ice cream lovers.

Tips for Making No Churn Ice Cream

Making no churn ice cream doesn't require a special ice cream machine.  The basic recipe is quick and easy.

• The ice cream is often made with high fat ingredients like heavy whipping cream and sweetened condensed milk.
• Whipping the cream to stiff peaks is essential.
• Incorporating air into the ice cream mix is important.  Because of the addition of air into the mix, the ice cream will have a softer and smoother texture and an increase in volume.  Without incorporating air, the ice cream can become icy because of the formation of large ice crystals.
• Using sweetened condensed milk is preferable because of its high sugar and fat content.
• Add flavor extracts to enhance the flavor without adding liquid which can lead to iciness.
• Freeze properly by laying a piece of plastic wrap on the top of the ice cream and sealing it with an airtight lid. The plastic wrap helps to prevent the formation of ice crystals on the surface. It is better to store the ice cream in a shallow flat container so that it freezes quicker.
• Serve at the right temperature.  Take the ice cream out of the freezer and let it sit for a couple of minutes to soften.  It will be a little easier to scoop.

Try Chocolate Peanut Butter Ice Cream - https://tenpoundcakecompany.com/no-churn-chocolate-peanut-butter-ice-cream/

Ingredients

The No Churn Cappuccino Almond Crunch Ice Cream has crushed almond crunch cookies incorporated into the mix.  The recipe for the cookies should be prepared first so that they can cool before you mix them into the ice cream mix.  You will have more cookies than you need for the no churn ice cream but they are a great snack and perfect for dipping into coffee.

Almond Crunch Cookies

• All-Purpose Flour - Adds structure to the cookies
• Almond Flour - For texture and flavor
• Cinnamon - A perfect flavor partner with the almonds
• Granulated Sugar - For sweetness and browning
• Baking Powder - Adds leavening power
• Baking Soda - Works with the baking powder to leaven the cookies
• Salt - Just a small amount makes the cookies sweeter
• Softened Unsalted Butter - For flavor and moistness
• Egg - Adds protein and structure
• Almond Extract - The second almond ingredient to boost flavor
• Almonds - The third almond ingredient for a full nutty flavored cookie

Cinnamon Sugar

• Granulated Sugar
• Cinnamon

How to Make Cookies

• Combine all the dry ingredients in a medium bowl - all-purpose flour, almond flour, cinnamon, baking powder, baking soda, and salt.
• Add the softened butter and granulated sugar to a mixing bowl.   With a hand mixer or a stand mixer, cream the butter and sugar together at high speed for 5 minutes.

• Add the egg and thoroughly combine with the butter mixture.
• Scrape down the sides of the bowl with a rubber spatula.
• Add the almond extract and mix for 30 seconds.

• With the mixer at low speed, add spoonfuls of the dry ingredients, a little at a time.  Mix just until all the dry ingredients are combined.  The cookie dough should come together if you squeeze it in your hand but it will look loose in the bowl.
• Stir in the chopped almonds.

• Combine the cinnamon sugar.
• Scoop the cookie batter into your hand, press it into a ball, and lay it into the cinnamon sugar.  Rotate the ball of dough until it is completely coated with sugar.
• Place the sugared cookie dough balls onto a parchment-lined baking sheet.

• Using a ¼ measuring cup, gently flatten the balls of dough.  The cookies should be at least ¼ inch thick.
• How crispy the cookies are is determined by how long they are baked. Baking the cookies for 15 minutes results in a very crunchy cookie. Baking for 2-3 minutes less results in a softer cookie.
• Let the cookies cool on a baking rack while you prepare the cappuccino ice cream.

• Store the cookies in an airtight container.  The softer cookies will last about 3 days. The crispier cookies will last 1-2 days.

No Churn Cappuccino Ice Cream

Ingredients

• Sweetened Condensed Milk - For just the right amount of sweetness with the coffee flavor.
• Instant Espresso Powder - Flavor
• Heavy Whipping Cream - Use full fat
• Chocolate Shavings -  Small shavings of chocolate for little bits of flavor dispersed in the ice cream
• Almond Crunch Cookies

How to make ice cream

This is a quick process.  Have the freezer safe container ready to store the delicious ice cream.

• Break the almond cookies into small bite-sized bits.
• Using a vegetable peeler, shave small thin pieces off a chocolate bar.  You can also shave the chocolate with the large holes on a box grater.

Mix Espresso Cream

• Mix 4 tablespoons of espresso powder with the 14-ounce can of sweetened condensed milk with a whisk.

• Stir the espresso powder mix every 2 minutes to help dissolve the granules.  Take a little time and continue this process for 15 minutes.  The sweetened condensed milk should be smooth and creamy, not grainy.

Whip Air into Cream

• Start to whip the heavy cream at medium speed.
• After about 3-4 minutes, the cream should be at soft, loose peaks.  Add the remaining 2 tablespoons of the espresso powder to the cream.
• Continue whipping the cream until it is completely incorporated with the espresso powder and at stiff peaks.

• With a whisk, add ⅔ of the sweetened condensed milk mixture to the whipped cream.  Once completely mixed, pour the ice cream into a shallow freezer safe container.

• Drizzle the remaining ⅓ of the espresso/condensed milk across the top of the ice cream.  Sprinkle the cookie bits and the chocolate shards on top of the espresso mix.  Reserve some of the chocolate shavings to use as a garnish.

• With a wooden skewer or a fork,  randomly mix the ice cream to create a ribbon effect with the added ingredients.  You may want to fold the ice cream bottom over top to lightly incorporate the mix-ins.  Don't completely mix everything together.
• Put the ice cream in the freezer for a minimum of 6 hours.  It is best to let the ice cream freeze overnight.
• To serve take the ice cream out of the freezer and let it sit at room temperature for a couple of minutes to soften slightly.  It is easier to scoop.

FAQ

•  How do I use an electric mixer for ice cream recipes? An electric mixer is used to whip heavy cream and incorporate air into the ice cream mixture. This results in a creamy texture. Whip the cream until stiff peaks form.
• Can I make a simple vanilla ice cream? Combine vanilla extract or vanilla bean paste with sweetened condensed milk in a bowl. Whip cream to stiff peaks.  Whisk the cream and sweetened condensed milk together.  Pour into a freezer-safe container.  Freeze for a minimum of 4 hours.
• How do I avoid an icy texture in homemade ice cream? Properly whipping the cream, using the right balance of ingredients, and following freezing instructions can help avoid an icy texture and maintain creaminess.
• Can I substitute the almond crunch cookies?  Absolutely.  You can add store bought biscotti or another favorite cookie.

Cappuccino Crunch Ice Cream - Can't Stop Eating It

You know the experience - eating forkfuls of pie while standing at the kitchen counter.  This ice cream will have you standing at the refrigerator, spoon in hand, swearing this is the last taste.  The ice cream is going back to the freezer.

But don't deny yourself.  No Churn Cappuccino Almond Crunch Ice Cream is deliciously flavored, velvety smooth, and a decadent treat.  It captures the essence of a comforting cup of coffee within the confines of a frozen dessert.

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