This coffee caramel ice cream is smooth, creamy, and dangerously addictive—like espresso and dessert had a love child. Bold coffee meets rich caramel in an icy, velvety masterpiece that requires zero excuses to eat straight from the container. No weird additives, just pure, unfiltered indulgence. Making it at home? Easier than dealing with a barista misspelling your name. Whether you’re a coffee snob, caramel addict, or just looking for a reason to eat dessert at breakfast, this frozen perfection has you covered. Warning: Store-bought ice cream will never impress you again.
Coffee Caramel Ice Cream
A luxurious frozen treat with deep espresso flavor and swirls of caramel, because plain vanilla just isn’t cutting it.
Ingredients
For the Ice Cream Base:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tbsp instant espresso powder
- 4 large egg yolks
- 1 tsp vanilla extract
For the Caramel Swirl:
- ½ cup granulated sugar
- 2 tbsp unsalted butter
- ¼ cup heavy cream
- ½ tsp sea salt
Instructions
- Heat milk, cream, sugar, and espresso powder in a saucepan until warm (but not boiling).
- In a separate bowl, whisk egg yolks until smooth.
- Slowly pour warm milk into yolks, whisking constantly to avoid scrambled eggs.
- Return mixture to the stove, stirring over low heat until it thickens slightly.
- Strain the custard, then let it cool completely before refrigerating for at least 2 hours.
- While chilling, make caramel by melting sugar in a pan until golden.
- Stir in butter and heavy cream, whisking until smooth.
- Add sea salt, remove from heat, and let it cool.
- Churn the ice cream base in an ice cream maker according to instructions.
- Once thickened, swirl in caramel sauce before transferring to a container.
- Freeze for at least 2 more hours to firm up.
- Scoop, enjoy, and pretend you’re sharing.
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 8%
- Iron: 2%
- Potassium: 6%
- Vitamin A: 10%
- Phosphorus: 7%
Additional Notes/Tips
- Use freshly brewed espresso instead of powder for a stronger flavor.
- Let ice cream sit for 5 minutes before scooping for the perfect texture.
- Add chocolate chunks or crushed cookies if you like extra indulgence.
- Store in an airtight container to avoid freezer burn (not that it’ll last long).
