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For this creamy caramel macchiato ice cream, gather these ingredients: - 2 cups heavy cream - 1 cup whole milk - 3/4 cup granulated sugar - 1 cup brewed espresso or strong coffee, cooled - 1 teaspoon vanilla extract - 1/2 teaspoon sea salt - 1/2 cup caramel sauce (store-bought or homemade) - Optional: extra caramel for drizzling You can swap some ingredients if needed. Use half-and-half instead of heavy cream. Almond milk works well if you want a lighter option. If you do not have espresso, strong brewed coffee is a great choice. For a sugar-free version, try a sugar substitute that measures like sugar. Choose fresh heavy cream and whole milk for the best taste. Look for high-quality espresso or coffee for rich flavor. If you use homemade caramel, it adds a special touch. Check the label for pure vanilla extract; it makes a big difference in taste. Lastly, use sea salt for a nice contrast to the sweetness. {{ingredient_image_1}} Start by grabbing a medium bowl. In this bowl, whisk together the heavy cream, whole milk, and granulated sugar. Make sure the sugar dissolves completely. This mix is the base of your ice cream. Next, add the cooled espresso or strong coffee to the bowl. Stir in the vanilla extract and sea salt. Mix it all well until it is smooth and creamy. Now, pour the ice cream base into your ice cream maker. Follow your maker's instructions for churning. Usually, this takes about 20 to 25 minutes. You want the ice cream to reach a soft-serve consistency. This is the time when it becomes fluffy and thick. Keep an eye on it as it churns; you’ll love the smell of coffee and cream. When churning is done, it’s time for the fun part! Gently swirl in the caramel sauce. Use a spatula to create a marbled look. Be careful not to mix it in too much; you want ribbons of caramel throughout the ice cream. Transfer the ice cream to an airtight container. Smooth the top and drizzle extra caramel on top if you like. Finally, freeze the ice cream for at least four hours. This makes it firm and ready to scoop. To get the best texture, use cold ingredients. Start with cold heavy cream and milk. Churn the ice cream mixture until it is thick but still soft. If you churn too long, it can become too hard. You can jazz up the flavor with a pinch of cinnamon or nutmeg. A splash of almond extract also adds a nice twist. For an extra coffee kick, try adding finely ground coffee beans. Just a little bit will do! Serve your ice cream in chilled bowls for a classy look. Drizzle extra caramel sauce on top. You can also sprinkle espresso beans or chocolate shavings for some flair. It makes the dish look fancy and tastes great! Pro Tips Chill Your Equipment: Before starting, chill your ice cream maker's bowl in the freezer for a few hours. This helps the ice cream freeze faster, resulting in a creamier texture. Use Fresh Espresso: For the best flavor, always use freshly brewed espresso or strong coffee. The rich aroma and taste will enhance the overall quality of your ice cream. Swirl Carefully: When adding caramel sauce, gently swirl it into the ice cream mixture to create a marbled effect without fully mixing it in for bursts of flavor with every scoop. Let it Set: After churning, allow the ice cream to freeze for at least 4 hours. This resting period helps the flavors meld and the texture firm up for the perfect scoop. {{image_2}} You can make this ice cream dairy-free. Use coconut milk or almond milk. These milks give a rich taste. For the cream, try coconut cream. It adds a nice texture. Make sure your coffee is also dairy-free. This way, you keep all the flavor without dairy. Want to change it up? Try adding chocolate chips. They give a nice crunch. You can also use vanilla bean for a deeper flavor. If you like nuts, add chopped hazelnuts or pecans. They pair well with coffee. Swirl in some chocolate syrup or hazelnut spread for extra joy. You can switch this up with the seasons. In fall, add pumpkin spice for a cozy touch. For winter, try peppermint extract. It makes a fun holiday treat. In summer, add fresh berries for a fruity twist. Each season can bring a new flavor delight. To keep your caramel macchiato ice cream fresh, store it in an airtight container. This prevents ice crystals from forming. Smooth the top of the ice cream before sealing. If you have extra caramel sauce, drizzle it on top before freezing. This adds flavor and helps seal in freshness. Homemade ice cream can last about two weeks in the freezer. After that, it may lose its taste and texture. If you notice freezer burn, it’s best to toss it. Always check for off smells or weird textures before serving. If your ice cream becomes too hard, you can re-churn it. Let it sit at room temperature for about 10 minutes. This softens it slightly. Then, churn it again in the ice cream maker for a few minutes. This helps restore its creamy texture. Always store it in an airtight container after re-churning. You can make caramel macchiato ice cream without an ice cream maker. Start by mixing all the ice cream base ingredients in a bowl. Then, pour the mixture into a shallow dish. Place it in the freezer. Stir the mixture every 30 minutes for about 3-4 hours. This method helps to break up ice crystals and gives you a creamy texture. Yes, you can use instant coffee. Mix 2 tablespoons of instant coffee with 1 cup of hot water. Let it cool before adding it to the ice cream base. The flavor may differ slightly, but it will still be tasty. Choose a strong coffee for the best taste, as caramel macchiato is rich in flavor. You can find caramel macchiato ice cream at many grocery stores. Look in the ice cream aisle or the specialty section. Some local ice cream shops may also offer this flavor. If you don't find it in stores, consider making it at home. It's easy and fun to create your own. One serving of caramel macchiato ice cream contains about: - Calories: 250 - Fat: 14g - Saturated Fat: 8g - Carbohydrates: 28g - Sugars: 22g - Protein: 3g These values can change based on the ingredients you use. Check labels if you make substitutions. Enjoy your treat while being mindful of portion sizes! In this blog post, we covered how to make caramel macchiato ice cream from start to finish. You learned about key ingredients, step-by-step instructions, and helpful tips. I shared ways to perfect texture and enhance flavors. We explored variations like dairy-free options and seasonal twists. Lastly, I provided storage tips so your ice cream stays fresh longer. Embrace your creativity and make this ice cream your own. Enjoy every creamy bite!

Caramel Macchiato Ice Cream

A deliciously creamy ice cream infused with espresso and swirled with caramel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3.75 cups granulated sugar
  • 1 cup brewed espresso or strong coffee, cooled
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon sea salt
  • 0.5 cup caramel sauce (store-bought or homemade)
  • extra caramel for drizzling (optional)

Instructions
 

  • In a medium bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved. This will form the base of your ice cream.
  • Stir in the cooled espresso or strong coffee, vanilla extract, and sea salt until well combined.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically around 20-25 minutes, or until it reaches a soft-serve consistency.
  • Once churning is complete, swirl in the caramel sauce gently, creating a marbled effect without fully blending it in.
  • Transfer the ice cream to an airtight container, smoothing the top. Drizzle additional caramel sauce on top if desired.
  • Freeze for at least 4 hours, or until firm, before serving.

Notes

Serve scoops in chilled bowls and drizzle with extra caramel sauce. Add a sprinkle of espresso beans or chocolate shavings for added flair.
Keyword caramel, espresso, ice cream