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!
3slicesBoston Coffee Cake Original Cinnamon Walnutcubed
1/4cupwalnutschopped
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.