Java Crunch Ice Cream

By JanetLynn198

Total Time: 2 hours
Carbs: 29
Calories: 462

Ingredients

• 4 cups heavy whipping cream
• 4 cups half-and-half cream
• 1 can (14oz) sweetened condensed milk
• 2 cans (5oz each) evaporated milk
• 3 tbsp instant coffee granules
• 1 tsp vanilla extract
• 2 cups pecan halves
• 1 cup almond brickle chips or English toffee bits
• 8 oz dark chocolate candy coating, chopped

Preparation

Step 1

1. In a large bowl, combine the first six ingredients. Refrigerate until chilled.

2. In a small bowl, combine pecans and brickle chips. In a microwave, melt candy coating; stir until smooth. Pour over pecan mixture. Transfer to a 15x10x1" pan. Refrigerate until chocolate is firm; chop and set aside.

3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container and stir in reserved pecan mixture; freeze for 2-4 hours before serving.