An incredibly creamy ice cream made with fresh strong coffee and finished with layers of caramel, the perfect summer treat for the coffee addicts.

Coffee Caramel Ice Cream

There’s something about coffee and caramel that just never fails, whether it is in the shape of a coffee, a cake or an ice cream, so making this ice cream was an absolute no brainer. In a way it reminds me a bit of a coffee caramel frappuccino, only that it’s homemade, so obviously better.

This is all you’ll need

You won’t believe how easy this ice cream is to make and how little ingredients you’ll need:

• Double cream
• Condensed milk
• Freshly brewed coffee
• Caramel
• Vanilla extract

Coffee Caramel Ice Cream

Ingredients:

For the ice cream:

• 500 ml of double cream
• 1 double shot of cold freshly brewed espresso (around 55 ml)
• 200 gr of condensed milk
• 1 tsp of vanilla extract

For the caramel:

• 60 ml of water
• 100 gr of sugar
• 60 gr of butter
• 60 ml of double cream
• 2 tsp of vanilla extract

Method:

1. Start by making the caramel. You can make it the day before or on the day, if you make it on the day, make sure you make it 90 to 60 minutes before so it comes to room temperature. In a pot, add the sugar and the water and whisk. Cook the water over low/medium heat and wait until the sugar dissolves and it starts boiling, mine took about 3-4 minutes, don’t whisk. Add in the butter, again, do not whisk, but you can give the pot a little shake to make sure that the butter mixes with the water. Just a little shake should be ok, I only did it once and the butter mixed with everything very easily. Turn the heat up to medium heat and cook for around 10 minutes. The mix will start boiling and it may rise on the pot a little bit, you will easily see that it starts acquiring a creamy consistency. Leave it cooking until the mix browns and has a caramel colour. Once it reaches that stage, take off the heat and pour the double cream straight away, whisk it vigorously until well combined. Add in the vanilla and whisk again. Transfer to a glass jar and set aside until you need to use it.
2. To make the ice cream, beat together the double cream, coffee, condensed milk and vanilla ice cream until stiff peaks – stiff mountains will form when you lift the mixer.
3. Scoop half of the ice cream mix into a 9 x 2 inch loaf pan and top with 50 ml of caramel, swirl the caramel around. Repeat the process with the other half of the ice cream mix and another 50 ml of the caramel.
4. Freeze for at least 8 hours, preferably overnight. Allow the ice cream to sit at room temperature for 10 minutes before eating.