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!
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.
- 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
- 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
- Pre-heat oven to 300 degrees; line a baking sheet with parchment paper and set aside
- In a medium bowl, stir together sugar, salt and cinnamon; whisk in melted butter
- Stir in flour until it is completely absorbed; Spread topping mix out on a parchment paper using your fingers to break it into clumps
- Bake topping for five minutes; do not overbake
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla
- In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
- Once cream is ready, fold it into sweetened condensed milk mixture; fold in one cup of crumb topping
- 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
- Freeze for 6 hours or overnight before serving
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
I pretty much always splurge on the rainbow cookie toppings at 16 handles and it is glorious. But I don’t think the one near me as coffee cake crumbs! Obviously that means I MUST make this ice cream this weekend. So I can get the full ny crumb cake experience.
LOVE these pictures! Looks delicious.
Thank you so much, Phillip!
I am dying over this ice cream; crumb cake is everything! I need to get on this asap!
Thank you, Jessica!!!
This looks amazing!
Oh, Lauren. I am loving this idea so much! I’m such a sucker for crumb topping that I can just imagine how much of this I could eat.
It was so addicting, thanks, Jennifer!
*jumping up and down gleefully* YES! YES! YAYYYY! I am totally obsessed with this idea-omigoshhhh Lauren!!! SUCH a delicious ice cream!
Ice cream is always better with some mix ins. This sounds heavenly. Of course doesn’t anything with crumb topping? !? :)
My thoughts exactly!
This makes me smile — I’ve been a New York crumb cake for breakfast girl from way back!
I was wondering, the topping doesnt need regular granulated sugar, just the brown sugar?, on the instructions is written to stir the sugars.
Hi Vivian – it is just brown sugar. Thanks for the catch, I’ll fix that in the recipe so that it is clear!
Sounds similar to my Cinnamon Bun Cake recipe…similar LOL.
Cinnamon bun cake sounds good to me too!
Love songs are playing in my head as I gaze upon this.
Made this for my kids and they absolutely love it! So easy to make. We’ll definitely be making it again soon. Thanks for sharing the recipe!
Love to hear that, thank you!