Caramel Macchiato Ice Cream

If I’m having a no-holds brunch with French toast, mimosas, maple bacon, and a yogurt parfait, I have to finish it with a delicious espresso drink. If we’re going to indulge, we may as well go all the way, right?! A caramel macchiato hits all the right notes: rich espresso balanced with cream, caramel, and vanilla. That all sounds like a perfect ice cream too. I know many have told me they don’t like coffee and will want to leave the instant coffee out. You can of course do that, but when it is mixed together with these flavors, you won’t be thinking about coffee. Instead, your only thought will be: where can I hide and eat this all by myself?!

Other ice creams I love:

• Mint chocolate chip ice cream – this one is a total #FlashbackFriday
• Brownie sundae ice cream
• Sweet corn ice cream
• Oh, and you’ll need my homemade caramel sauce for this ice cream!

Grab the items from this video:

• Ice cream containers used to store ice cream
• My KitchenAid stand mixer that I use practically every day for everything
• My KitchenAid ice cream maker attachment to mix up all these delicious ice creams

Watch how to make this caramel macchiato ice cream:

Caramel Macchiato Ice Cream

Kaleb

5 from 1 vote

A caramel macchiato in ice cream form is just what the world needs! This coffee-flavored ice cream, layered with caramel sauce is just what every breakfast-inspired ice cream lover needs!

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings 5 cups

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Ingredients

For the ice cream

• ▢ 2 cups + 2 tbsp whole milk separated
• ▢ 1 ¼ cups heavy cream
• ▢ 2 tbsp light corn syrup
• ▢ ½ cup granulated sugar
• ▢ 1 tsp kosher salt
• ▢ 2 tbsp cornstarch
• ▢ 1 tsp vanilla extract
• ▢ 3 tsp instant coffee granules
• ▢ ½ recipe caramel sauce (recipe below)

For the caramel sauce

• ▢ ⅔ cup granulated sugar
• ▢ 1 tbsp light corn syrup
• ▢ ½ cup heavy cream room temperature
• ▢ 1 tbsp unsalted butter
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp kosher salt

Instructions

 

For the ice cream

• In a 4 quart saucepan, whisk 2 cups milk, heavy cream, corn syrup, sugar, and salt. Set over medium heat. Watch closely and whisk often.
  2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, 2 tbsp light corn syrup, ½ cup granulated sugar, 1 tsp kosher salt
• While the mixture is heating, in a separate bowl, whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Then set by the saucepan.
  2 tbsp cornstarch, 2 cups + 2 tbsp whole milk
• As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow to boil slowly for 2 minutes. Remove from heat and whisk in the cornstarch mixture. Return to heat and whisk until the ice cream is bubbling throughout.
• Remove from heat and stir in the vanilla extract and instant coffee granules. Stir until the coffee has dissolved.
  1 tsp vanilla extract, 3 tsp instant coffee granules
• Let cool to room temperature, about 20 minutes. Then pour into an airtight container through a strainer just in case there are any lumps.
• Chill for at least 6 hours.
• While chilling, make the caramel sauce. A favorite store-bought variety can also be used.
• When the ice cream base has chilled, remove it from the refrigerator and pour it into the ice cream maker.
• Follow the instructions with your maker as they can vary depending on the manufacturer. Insert the paddle and churn until thick. In a KitchenAid ice cream attachment, this takes about 25-30 minutes.
• When the ice cream has churned, scoop into an airtight freezer container, layering the ice cream with the prepared caramel.
  ½ recipe caramel sauce (recipe below)
• Freeze 4-6 hours before enjoying to ensure it is at a good scooping consistency.

For the caramel sauce

• Combine the sugar and corn syrup in an 8-inch skillet or shallow saucepan.
  ⅔ cup granulated sugar, 1 tbsp light corn syrup
• Melt slowly over medium heat. As the edges begin to melt and turn amber in color, scrape to the center of the skillet.
• When all the sugar is melted and is a deep amber color, remove it from the heat.
• Drizzle in heavy cream, 2 tablespoons at a time, stirring after each addition until the caramel is smooth. If the cream seizes and creates hard caramel pieces, gently stir over low heat until smooth.
  ½ cup heavy cream
• When all the cream is added and the caramel is smooth, add the butter, vanilla extract, and salt. Stir until the butter is melted.
  1 tbsp unsalted butter, 1 tsp vanilla extract, 1 tsp kosher salt
• Cool to room temperature and refrigerate in an airtight container until ready to use. This will store up to 3 weeks.

Nutrition

Serving: 0.5cupCalories: 233kcal

Course Ice Cream

Cuisine American

Difficulty Intermediate

Method Freezing

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