Skinny Caramel Macchiato Ice Cream with Homemade Caramel Drizzle
Recipe GLPR5294e625ffa820
A lighter take on caramel macchiato ice cream made with full-fat coconut milk, chilled caramel iced coffee, and a touch of xanthan gum for creamy texture. Sweetened with a zero-calorie sweetener and enriched with instant coffee flavor, this frozen dessert is finished with homemade caramel sauce swirled throughout. Perfect for coffee lovers seeking an indulgent yet mindful treat.
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Ingredients
¼ cup homemade caramel sauce
1 cup full-fat coconut milk
2 cups chilled caramel macchiato iced coffee
1 tablespoon xanthan gum
1 tablespoon instant coffee
½ cup zero-calorie sweetener (such as erythritol or stevia blend)
1 tablespoon vanilla extract
¼ cup homemade caramel sauce for swirling
Directions
Prepare your ice cream maker according to the manufacturer's instructions, ensuring the freezer bowl is adequately frozen.
In a saucepan over medium heat, combine the chilled caramel macchiato iced coffee, full-fat coconut milk, zero-calorie sweetener, instant coffee, and vanilla extract. Sprinkle the xanthan gum over the mixture while whisking constantly to prevent lumps. Stir until all ingredients are fully incorporated and the mixture is warm.
Transfer the ice cream base to a bowl and refrigerate for at least 3 hours, or until thoroughly chilled to at least 40°F.
Pour the chilled mixture into your prepared ice cream maker and churn according to the manufacturer's instructions, typically 20–30 minutes, until the mixture reaches a soft-serve consistency.
While the ice cream is churning, warm the ¼ cup of homemade caramel sauce in a small saucepan over low heat until it reaches a pourable consistency.
During the final few minutes of churning, slowly drizzle the warm caramel sauce into the ice cream while the machine is running, allowing it to incorporate and create a rippled effect.
Transfer the finished ice cream to a freezer-safe container and freeze for at least 4 hours until firm, then serve and enjoy.
