New York Crumb Cake Ice Cream

No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls.  You don’t need an ice cream maker to make this fantastic recipe!

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I’ve talked a little about how my eating has changed since I’ve been pregnant.  It is so liberating to be able to enjoy food and worry less about the calories, more about what I’m putting into my body.  Not that ice cream and the myriad of other desserts I’ve enjoyed are the healthiest things to consume, but really truly enjoying them without guilt about exactly how many calories is in any single bite is quite freeing.  For example, I used to be pretty “strict” when getting frozen yogurt.  I often stuck with things like fruit and graham cracker crumbs because I knew they were the least caloric of the toppings.  Obviously frozen yogurt was still a treat, but the way I did it, there was a hard limit.  Now, I don’t go too crazy, but I’ve definitely been more liberal when it comes to the toppings bar.  Peanut butter sauce? It’s a must.  Heath bar?  Almost always.  And one of my new favorites?  The coffee cake crumb topping that they have at 16 Handles.  I mean, it’s pure butter and sugar, how could it possibly be bad?

Well, if I can enjoy coffee cake crumbs on my fro yo, why can’t I take things one step further and really enjoy them in my ice cream?  Let’s just say this was a very good move.  Vanilla ice cream + LOTS of crumb topping + cinnamon brown sugar swirl = some sort of heaven.  Again, I’m going with an easy no-churn (aka NO ice cream maker needed) approach.  Your patience for allowing the ice cream for freezing will be rewarded, I promise.

New York Crumb Cake Ice Cream

 

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No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls. You don’t need an ice cream maker to make this fantastic recipe!

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~1½ quarts

Ingredients

Crumb topping:

• 60g (~1/4 cup tightly packed) light brown sugar
• ½g (1/8 teaspoon) salt
• ½g (1/4 teaspoon) ground cinnamon
• 42g (3 tablespoons) unsalted butter, melted
• 60g (~6 tablespoon) all-purpose flour

Ice Cream:

• 475 milliliters (2 cups) heavy cream
• 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
• 15 milliliters (1 tablespoon vanilla extract
• 120g (~1/2 cup tightly packed) light brown sugar
• 28g (2 tablespoon) unsalted butter, melted
• 6g (2 teaspoons) ground cinnamon

Instructions

Make the crumb topping

1. Pre-heat oven to 300 degrees; line a baking sheet with parchment paper and set aside
2. In a medium bowl, stir together sugar, salt and cinnamon; whisk in melted butter
3. Stir in flour until it is completely absorbed; Spread topping mix out on a parchment paper using your fingers to break it into clumps
4. Bake topping for five minutes; do not overbake

Make ice cream:

1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla
3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
4. Once cream is ready, fold it into sweetened condensed milk mixture; fold in one cup of crumb topping
5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture and crumb topping; wrap well with seran wrap or tin foil
6. Freeze for 6 hours or overnight before serving

Notes

Base from Martha Stewart
Crumb topping adapted from this Apple Cinnamon Crumb Cake
Topping can be kept in an airtight container or bag for up to a week at room temperature before using

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