Ingredients
- 1 cup full-fat milk (250 ml)
- 1 tbsp cornflour
- 4 tbsp milk powder
- 4 tbsp powdered sugar
- 4 tbsp sugar (for caramel crunch)
- 1 tbsp butter
- 3–4 tbsp almonds, chopped
- 1 tbsp coffee powder
- 2 tbsp hot milk
- 1 cup chilled whipping cream (250 ml)
- 3–4 tbsp condensed milk
- 3–4 tbsp chocolate chips
Instructions
- In a small bowl, mix cornflour with a few tablespoons of milk to form a smooth slurry.
- In a saucepan, combine remaining milk, milk powder, and powdered sugar. Heat on medium while stirring.
- Add the cornflour slurry and cook until the mixture thickens into a custard-like consistency. Let it cool completely.
- Dissolve coffee powder in hot milk, mix well, and allow it to cool.
- For caramel crunch, melt sugar in a pan until golden. Add butter, then mix in chopped almonds.
- Spread the caramel mixture on parchment paper, let it harden, then crush into small pieces.
- Whip chilled whipping cream until soft peaks form.
- Gently fold in condensed milk, cooled milk base, and coffee mixture.
- Add chocolate chips and crushed caramel almond crunch, folding gently to combine.
- Transfer to an airtight container, smooth the top, and freeze for 6–8 hours or until set.
- Let sit at room temperature for a few minutes before scooping and serving.
Notes
- Use instant coffee for easy dissolving and smooth texture.
- Do not overmix after adding whipped cream to maintain lightness.
- Ensure caramel is cooled completely before crushing.
- Store in an airtight container to prevent ice crystals.
- Let the ice cream soften slightly before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
