Have your iced coffee and your ice cream in one amazing dessert! Caramel Macchiato Soft Serve Ice Cream is an ice cream lover’s delight.
Welcome to another day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. I teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes all week long – best week ever!
Since my Caramel Macchiato Cheesecake was such a big hit a couple of weeks ago, I figured why not run with that and make some ice cream with those same delicious flavors?! Let me tell you folks, this is top quality soft serve ice cream that you would expect to get at the ice cream parlors – it’s really THAT good. After trying one taste of it, I couldn’t stop eating it (yes, this is how I finally broke my juicing fast). You will want to dip a spoon into the ice cream maker before it’s even done.
Even if you don’t love coffee, you will like this ice cream. It’s full of fat, sugar and flavor – everything good you want in a dessert. It is very rich and creamy and it does not need toppings or any other embellishment that might hide the good flavor (besides maybe some extra caramel sauce).
I will never buy ice cream from the grocery store ever again (I’m sure that’s a lie)…but this was just so simple and so delicious! By the way, this is the ice cream maker I have and I love it!
- 1 cup milk
- 2 tablespoons instant coffee granules*
- 1 cup white sugar
- 1 pinch salt
- 2 cups heavy cream
- ½ cup caramel dessert sauce (homemade or store-bought), plus more for topping
- Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved.
- Stir in the heavy cream, then cover and refrigerate until mixture is chilled, at least 2 hours.
- Pour the chilled mixture into an ice cream maker (this is the ice cream maker I use) and freeze according to manufacturer's directions until it reaches soft-serve consistency. Just eyeball it - when it looks like ice cream, it's done. Mine took a half hour.
- Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a knife or just mix it in with a spoon if you don't want the swirls and only the flavor.
- Cover surface with plastic wrap to prevent freezer taste/burn and put the top tightly on the container. For best results, ice cream should sit in the freezer for at least 2 hours or overnight. The longer you freeze it the firmer it will be.
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