Coffee Crumble Ice Cream recipe

An unpopular opinion: I prefer the cold weather over this scorching heat. It is already August which means fall and winter in Winnipeg is just around the corner and I can’t wait!

But before that, the temperatures are going to rise to up to 36 degrees Celsius over the weekend. This only means our freezers should be filled with ice cream!

Coffee Crumble Ice Cream recipe

When I order ice cream in stores, I usually get the espresso flavour. While they are good, I really want the cashew crunch that the Selecta Coffee Crumble Ice cream in the Philippines had. I remember how easy it was for me to walk over the next sari-sari store or walk a few blocks to get to Savemore just so I can eat a tub of Coffee Crumble ice cream. Ahhh how I miss it. You know what they say: “If you can’t buy it, make it!”. This recipe is something really quick to whip up, apart from the whole freezer time. Good things come to those who wait, I guess?

Coffee Crumble Ice Cream recipeca7ad7be-b4d4-4a90-a20c-467a1535a63c

Note: You can add as much cashew and chocolate chips as you want. Personally I like more cashew better but my husband likes more chocolate chips better.


2 1/4 cups whipped cream

1 can sweetened condensed milk

1 tsp vanilla

2 TB hot water

2 TB Nescafe Espresso Powder

3/4 cup crushed cashew nuts

3/4 cup mini chocolate chips


Using a stand or hand mixer, whip the cream in a medium setting until thick.

In a separate bowl, add espresso powder to the hot water and combine with condensed milk & vanilla flavour. Mix thoroughly until fully incorporated.

Slowly pour condensed milk mixture into the whip cream until the batter is thick again.

Fold in cashew and chocolate chips.

Pour into a loaf pan and freeze for 4 hours.

Serve during a hot 36degree day!

Coffee Crumble Ice Cream recipe

I hope you give this a try! Nothing beats that feeling of nostalgia when you try your first spoonful!



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