Caramel Macchiato Ice Cream
Creamy, coffee-infused ice cream with luscious caramel swirls. Quick to prepare, rich in flavor, and perfect for cooling off any day of the week.
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 refrigerator
- 1 Ice Cream Maker
- 1 Freezer-Safe Container
Ingredients
- 2 tablespoons espresso granules
- 1 cup granulated sugar
- Pinch of salt
- 1 cup 1% milk or whole milk
- 2 cups heavy cream
- ¾ cup caramel sauce
Instructions
- Prepare the Espresso Base: In a medium-sized mixing bowl, combine the espresso granules, granulated sugar, and a pinch of salt. Stir them together until the sugar begins to dissolve slightly. The espresso granules may remain slightly visible—that’s normal and will dissolve more fully later. This mixture forms the concentrated coffee flavor that will give your ice cream its signature bold taste.
- Add the Cream and Milk: Slowly pour in the milk and heavy cream to the espresso-sugar mixture. Use a whisk or spoon to stir gently but thoroughly, ensuring that the sugar is fully dissolved and the espresso granules are evenly distributed. This step is crucial for a smooth, creamy ice cream texture and a perfectly balanced coffee flavor.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the mixture chill for at least 1–2 hours or, for deeper flavor and a smoother texture, overnight. Chilling allows the espresso flavor to meld with the cream and milk and ensures the ice cream churns properly later.
- Pre-Chill the Ice Cream Maker: While the mixture is chilling, prepare your ice cream maker according to the manufacturer’s instructions.Make sure the bowl or insert is thoroughly frozen if required. A properly chilled ice cream maker helps the mixture freeze quickly and evenly, creating a creamy, smooth texture without ice crystals.
- Stir Before Churning: Remove the chilled mixture from the refrigerator and give it a gentle stir to recombine any ingredients that may have settled. This ensures an even distribution of flavor and a consistent texture throughout your ice cream.
- Pour Into the Ice Cream Maker: Carefully pour the chilled mixture into the ice cream maker. Turn on the machine and allow it to churn according to the manufacturer’s recommended time, usually about 20–30 minutes. Churning incorporates air into the mixture, making the ice cream light, creamy, and perfectly scoopable.
- Add the Caramel Swirls: About five minutes before the churning process is complete, gradually pour in the caramel sauce, 1/4 cup at a time. This method ensures the caramel is evenly distributed in swirls throughout the ice cream rather than sinking to the bottom. The result is a visually appealing and flavor-packed dessert with every bite containing a hint of caramel sweetness.
- Transfer and Freeze: Once churning is complete, transfer the soft ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly, and place it in the freezer for at least 2 more hours to firm up. Freezing gives the ice cream the perfect scoopable consistency and lets the flavors fully develop.
- Serve and Enjoy: When ready to enjoy, scoop the ice cream into bowls or cones. For an extra touch, drizzle additional caramel sauce on top or garnish with chocolate shavings or a sprinkle of espresso powder. This dessert is rich, creamy, and indulgent, yet easy enough to make for everyday enjoyment.
- Storage Tips: Store leftover ice cream in a tightly sealed container in the freezer. It will stay fresh for up to 1 week. Before serving, let it sit at room temperature for a few minutes to soften slightly for perfect scooping.
Notes
- Use either 1% milk or whole milk depending on your desired creaminess; whole milk yields richer flavor.
- For a stronger coffee taste, increase espresso granules slightly—but avoid overbittering.
- Caramel sauce can be homemade or store-bought; add gradually to control sweetness.
- Chilling the mixture overnight enhances flavor and improves the ice cream’s texture.
- Softened ice cream is easier to scoop; allow a few minutes at room temperature before serving.
- This recipe is perfect for experimenting with mix-ins, such as chocolate chips or nuts.
