New York Crumb Cake Ice Cream
Recipe type: Dessert
Makes: ~1½ quarts
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!
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
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
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
Recipe by Keep It Sweet Desserts at