This ice cream with caramel macchiato is pure delight. It’s a handmade, frosty take on that renowned coffee shop’s macchiato.
| Prep Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 12 |
Ingredients
- 1 cup milk
- 1 cup white sugar
- 2 tablespoons instant coffee granules
- 1 pinch salt
- 2 cups heavy cream
- ¾ cup caramel dessert sauce
Instructions
- Whisk together milk, sugar, instant coffee granules, and salt in a large bowl until sugar is dissolved. Stir in heavy cream. Cover the bowl and refrigerate until chilled, at least 2 hours.
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches soft-serve consistency. Transfer 1/2 of the ice cream to a one- or two-quart lidded plastic container. Pour 1/2 of the caramel sauce over the top, then repeat the layers with remaining ice cream and caramel. Swirl caramel into ice cream using a chopstick or knife.
- Cover ice cream surface with plastic wrap to seal. Allow ice cream to ripen in the freezer for at least 2 hours or overnight for best results.
- I place a layer of wax paper firmly against the ice cream surface before freezing to keep out any freezer flavors.
- The longer you freeze the ice cream, the firmer it will be.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 95 mg |
| Sugars | 18 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and tastes great! I made 2.5x recipe for my “old-fashioned” ice cream maker.
So good! I love it! Will be making it again soon! Thank you
i liked it
This is a great recipe. To make it even better I added 6 tablespoons of instant coffee and 8 tempered eggs. I also lowered the sugar to 2/3c.
loved it
Must be tasty.
Outstanding! So creamy and tasty, and stupid easy to make. I might suggest doubling the recipe because it doesn’t make a whole lot.
Really Outstanding!!! Made according to directions. This one will be a keeper. I used a caramel dip which gave thicker clumps of caramels throughout. Next time, I would use a caramel sauce as directed or leave out. This makes an incredible standalone coffee ice cream!
This is a scoop of heavenly Bliss. I will make this forevermore… I used 3 table spoons of instant espresso coffee. And I STEAMED my milk for the dissolving of the sugar, and the coffee . Also only used 34 cup of sugar . Warning : Do not eat before bed time . You might stay up and finish all of the rest of the ice cream. ??????
The BEST tasting coffee ice cream! You can’t lose with this one.
Everyone loves my coffee ice-cream, I add much more coffee granules. I taste the mix till I think it’s strong enough. Very easy to make
Flavor balance is excellent! This is my new fave ice cream!
Oh my goodness! This ice cream is dangerous!! You will not be able to eat just one bite!! Yum! Yum! Yum! The only change I made was to heat the milk mixture to totally dissolve the sugar and coffee chunks. I chilled the mix for two hours and then added the cream. Outstanding!! So creamy and wonderful!! Will be making this one for our church ice cream social next week! Thanks Dana for sharing!
Very creamy and delicious!
This is AMAZING! I did cut the sugar to 3/4cup and added crushed Heath Bar bits. Everyone loved it…a new fav!
verrrrrry good!!!!!! Made the salted caramel recipe on this web site. And used instant expresso. Next time I may double the expresso.
This deserves more than 5 stars. It is heavenly. I have always loved coffee ice cream. I used to buy Stroh’s coffee ice cream I think this is much better and so easy to make. I made this using 3/4 c of sugar. The only milk I had was almond unsweetened and it worked beautifully with the cream. I do not want the syrup, JUST GIVE ME COFFEE ICE CREAM. I,m in heaven now. Thanks for the recipe. I’d like to pat you on the back and give you 5 more stars
This ice cream was so wonderful! I made it for my dad, him and his brother ate the whole batch over a few days. Definitely a keeper, may try adding some toffee pieces when mixing in the caramel. Can’t wait to make this over and over again!
I didn’t have instant coffee so I substituted with equal amount of coffee extract. I also added 1/2 teaspoon of hazelnut extract. Instead of the caramel sauce I used hazelnut spread and dulce de leche spread. It tasted so good! One caveat is that if it’s hot outside and you are making it in a kitchen that’s not air conditioned, be sure to put the container you are using to swirl in the caramel in the freezer ahead of time. Otherwise your ice cream will melt before you can open the lid of your caramel sauce bottle!
I cut back the sugar to 3/4 cup because it was too sweet. I also use 1 cup heavy cream and 2 cups of half and half and omit the milk.
This is the most delicious ice cream I’ve ever tasted and is so easy to put together. I took the excellent advice of other reviewers and cut back the sugar to 3/4 cup and used half and half instead of the milk. I also added 3 small packs of Starbucks Italian Roast instant coffee (which is equivalent to the 2 tbsp of instant coffee granules called for in the recipe) added a bit more caramel sauce and chopped a chocolate toffee candy bar into the mix after the ice cream finished processing. Oh, so heavenly. Fantastic recipe!!!