Description

This Caramel Macchiato Ice Cream is a luscious no-churn frozen dessert that blends rich espresso, sweet caramel swirls, and creamy whipped texture. Perfect for coffee lovers craving a sweet and creamy treat without the need for an ice cream maker. The combination of strong brewed espresso, caramel sauce, and smooth condensed milk creates a decadent coffee-flavored ice cream with beautifully marbled caramel ribbons.

Ingredients

Scale

Main Ingredients

2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
¼ cup strong brewed espresso or coffee (cooled)
1 teaspoon vanilla extract
½ cup caramel sauce

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Instructions

Mix coffee base: In a large bowl, whisk together sweetened condensed milk, cooled espresso, and vanilla extract until the mixture is smooth and fully combined, forming the flavorful coffee base for the ice cream.
Whip cream: In a separate bowl, whip the heavy whipping cream using an electric mixer or hand whisk until stiff peaks form. This will create the light and airy texture essential for the ice cream.
Fold cream and coffee base: Gently fold the whipped cream into the coffee mixture, combining them carefully to maintain the airy texture while creating a smooth ice cream base.
Layer first half with caramel: Pour half of the ice cream mixture into a loaf pan. Drizzle half of the caramel sauce evenly over the surface, then use a knife to lightly swirl the caramel through the ice cream mixture for beautiful marbled layers.
Repeat layering: Pour the remaining ice cream base over the first layer. Drizzle the remaining caramel sauce on top and swirl again lightly for more caramel ribbons.
Freeze: Cover the pan tightly with plastic wrap or a lid and freeze the ice cream for at least 6 hours or preferably overnight until it is firm and scoopable.
Serve: Scoop the ice cream into bowls or cones and drizzle with extra caramel sauce if desired for an indulgent finishing touch.

Notes

Make sure the espresso or coffee is completely cooled to avoid melting the whipped cream.
You can use store-bought or homemade caramel sauce depending on preference.
For the best texture, do not overfold the whipped cream to keep the mixture light and fluffy.
Store leftovers in an airtight container to maintain freshness.
To make ahead, prepare the ice cream base and freeze for up to 1 week.