Description
This indulgent Caramel Macchiato Ice Cream combines the rich flavors of espresso, creamy whipped topping, and luscious caramel swirls to create a smooth and decadent frozen treat. Perfect for coffee lovers craving a cool dessert with a sophisticated twist, this no-churn recipe requires minimal effort and no ice cream maker.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ¼ cup strong brewed espresso or coffee, cooled
- 1 teaspoon vanilla extract
Caramel Swirl
- ½ cup caramel sauce
Instructions
- Combine Sweetened Condensed Milk, Espresso, and Vanilla: In a large bowl, whisk together the sweetened condensed milk, cooled espresso, and vanilla extract until the mixture is smooth and fully blended.
- Whip the Heavy Cream: In a separate bowl, use an electric mixer or a whisk to whip the heavy cream until stiff peaks form, ensuring the cream is light and airy.
- Fold Whipped Cream into Coffee Mixture: Gently fold the whipped cream into the coffee mixture using a spatula, combining carefully until the mixture is smooth and homogeneous without deflating the whipped cream.
- Layer Ice Cream Base and Caramel: Pour half of the combined mixture into a loaf pan. Drizzle half of the caramel sauce over it and lightly swirl the sauce into the base with a knife to create ribbons of caramel.
- Repeat with Remaining Mixture and Caramel: Add the remaining half of the ice cream mixture on top and drizzle the rest of the caramel sauce. Lightly swirl again to create multi-layered caramel ribbons throughout the ice cream.
- Freeze Until Firm: Cover the loaf pan with plastic wrap or a lid, then freeze the ice cream for at least 6 hours or overnight until it is fully set and scoopable.
- Serve: Scoop the caramel macchiato ice cream into bowls or cones and add extra caramel drizzle on top if desired for an extra touch of sweetness.
Notes
- Use strong brewed espresso or coffee for an authentic macchiato flavor.
- Ensure the espresso is cooled completely before mixing to avoid melting the whipped cream.
- For best texture, use cold heavy cream and whip it just until stiff peaks form.
- This is a no-churn recipe; no ice cream maker is needed.
- Store any leftovers in an airtight container in the freezer for up to one week.
