Serves 2
250 min
Caramel Macchiato No-Churn Ice Cream
Recipe GLPR5a6a7fe57ef27a
A creamy, no-churn ice cream that captures the rich flavors of a caramel macchiato coffee drink. This simple dessert combines sweetened condensed milk, heavy cream, espresso powder, and caramel extract for a smooth, indulgent treat that freezes into delicious scoops without an ice cream maker.
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Ingredients
½ 14 oz can Non-fat sweetened condensed milk
¼ cup Whole milk
1 cup Heavy cream
2 tsp Instant powdered espresso
2 tsp Caramel extract
0.06 tsp Salt
Directions
Pour the sweetened condensed milk, whole milk, instant espresso powder, caramel extract, and salt into a large mixing bowl.
Whisk all ingredients together vigorously for 1-2 minutes until the espresso powder is completely dissolved and the mixture is well combined and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, being careful not to over-whip into butter.
Gently fold the whipped cream into the caramel-espresso mixture in two additions, using a spatula to maintain the airy texture. Fold until no white streaks of cream remain.
Pour the ice cream base into a loaf pan or freezer-safe container and spread evenly.
Cover with plastic wrap or a lid and freeze for at least 4 hours, or preferably overnight, until firm.
Remove from freezer 5-10 minutes before serving to soften slightly, then scoop and enjoy.
