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Caramel Coffee Ice Cream Recipe
Ingredients
- For the Ice Cream Base:
- 2 cups (500 ml) heavy whipping cream, cold
- 1 can (14 oz or 400 g) sweetened condensed milk
- 1 tablespoon instant coffee granules (or espresso powder)
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce (store-bought or homemade)
- For Garnish:
- Extra caramel sauce for drizzling
- Chocolate chips or shavings (optional)
Instructions
Step 1: Prepare the Coffee Mixture
- In a small bowl, mix the instant coffee granules with 2 tablespoons of warm water to dissolve. Let it cool slightly.
- Combine the coffee mixture with the sweetened condensed milk and caramel sauce. Stir well until smooth.
Step 2: Whip the Cream
- In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer on medium-high speed until stiff peaks form. Be careful not to over-whip.
Step 3: Combine the Mixtures
- Gently fold the coffee-caramel mixture into the whipped cream. Use a spatula to combine the ingredients thoroughly without deflating the cream. The texture should remain light and airy.
Step 4: Freeze the Ice Cream
- Transfer the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula.
- Drizzle additional caramel sauce on top and sprinkle with chocolate chips for decoration.
- Cover the container tightly with plastic wrap or a lid.
Step 5: Chill
- Freeze for at least 6 hours or overnight until the ice cream is firm.
Step 6: Serve
- Remove the ice cream from the freezer and let it sit at room temperature for 5 minutes to soften slightly.
- Slice or scoop, then drizzle with more caramel sauce if desired. Serve immediately and enjoy!
Tips
- For a stronger coffee flavor, increase the amount of coffee granules.
- You can add mix-ins such as crushed cookies, nuts, or toffee bits for added texture.
- Store in the freezer for up to 2 weeks, tightly sealed.
This creamy and flavorful caramel coffee ice cream is sure to be a hit with coffee lovers and dessert enthusiasts alike!
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