Description
A decadent Sweet Cream Coffee Caramel Ice Cream combining a rich caramel coffee sauce with a smooth coffee-infused ice cream base. This creamy dessert is churned and layered to create a delightful swirl of bold coffee flavor and sweet caramel, perfect for coffee lovers seeking an indulgent frozen treat.
Ingredients
Caramel Sauce
- 4 tbsp butter (divided: 3 tbsp and 1 tbsp)
- 1/4 cup plus 2 tbsp heavy cream (divided: 1/4 cup and 2 tbsp)
- 3/4 cup Joy Filled Eats Sweetener (or alternative sweetener)
- 1/2 tsp salt
- 1 tsp instant coffee
Ice Cream Base
- 2 cups heavy cream
- 1 1/2 cups unsweetened almond milk
- 1/2 cup Joy Filled Eats Sweetener (or alternative sweetener)
- 3 egg yolks
- 1 tbsp vegetable glycerin
Coffee Paste
- 1 tbsp instant coffee
- 1/2 – 1 tbsp water
Instructions
- Make the caramel sauce: In a saucepan over medium-low heat, combine 1/4 cup heavy cream, 3 tablespoons of butter, and 3/4 cup sweetener. Stir frequently until the mixture becomes bubbly, thickened, and lightly browned. Remove from heat and stir in 1/2 teaspoon salt, 1 teaspoon instant coffee, the remaining 1 tablespoon of butter, and 2 tablespoons of heavy cream until smooth. Set aside and allow to cool to room temperature.
- Prepare the ice cream base: Place 2 cups heavy cream, 1 1/2 cups unsweetened almond milk, 1/2 cup sweetener, 3 egg yolks, and 1 tablespoon vegetable glycerin into a blender. Blend until smooth and uniformly combined. Pour this mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Make the coffee paste: While the ice cream churns, mix 1 tablespoon instant coffee with 1/2 tablespoon water, stirring it into a smooth paste. If needed, add up to an additional 1/2 tablespoon water to achieve the right consistency.
- Divide and flavor the ice cream: When the ice cream is nearly done, spoon half of it into a loaf pan or container and place it in the freezer to firm. Add the prepared coffee paste to the remaining ice cream in the machine and churn for an additional 5 minutes to combine flavors.
- Assemble and swirl: Remove the frozen half from the freezer, spoon the coffee-flavored ice cream over it, then using a butter knife, gently make zigzag lines down the center to create swirls. Pour the cooled caramel sauce into the groove and gently swirl it into the ice cream mixture. Return the ice cream to the freezer and chill until fully firm.
Notes
- You can substitute Joy Filled Eats Sweetener with equal amounts of erythritol, monk fruit sweetener, or a blend suited to your taste.
- Use pasteurized egg yolks or a custard base if you’re concerned about using raw eggs.
- Vegetable glycerin helps improve texture and scoopability; it can be omitted if unavailable, but the texture may be less creamy.
- If you don’t have an ice cream machine, you can freeze the blended base in a shallow container, stirring every 30 minutes until firm to prevent large ice crystals.
- Adjust instant coffee amounts for a milder or stronger coffee flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
