Coffee Crisp Ice Cream

3 cups (750 mL) whipping cream (35% cream)

1 can (300 mL) sweeten condensed milk

1 tsp vanilla

2 to 3 tablespoons (30-45 mL) coffee liqueur (Kahlua)

2 chopped Coffee Crisp candy bars

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Whip the cream to almost stiff peaks.

Whisk together the sweetened condensed milk, vanilla, and liqueur.

Whisk the sweetened condensed milk mixture into the whipped cream.

Fold in the Coffee Crisp bars.

Transfer to a freezer safe dish and freeze 4-6 hours.