Go Back
+ servings
Print

No Churn Coffee Cake Ice Cream

Vanilla ice cream with chunks of real coffee cake, walnuts, and caramel - perfect for leftover coffee cake, one of the best no churn ice cream recipes ever!
Course Dessert
Cuisine American
Keyword no churn ice cream
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 376kcal

Ingredients

  • 48 oz vanilla ice cream softened
  • 3 slices Boston Coffee Cake Original Cinnamon Walnut cubed
  • 1/4 cup walnuts chopped
  • caramel ice cream topping

Instructions

  • Allow ice cream to sit at room temperature until softened slightly. Scoop into a large mixing bowl.
  • Sprinkle half of coffee cake chunks onto ice cream and gently fold. Sprinkle remaining coffee cake and walnuts and gently fold in again until well mixed.
  • Cover bowl with plastic wrap and return to the freezer for at least 2 hours. Scoop ice cream into serving dishes and top with drizzled caramel and additional coffee cake crumbs. Store leftover ice cream in the freezer.

Nutrition

Calories: 376kcal | Carbohydrates: 40g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 136mg | Potassium: 354mg | Fiber: 1g | Sugar: 36g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 0.3mg