Love caramel macchiatos from the coffee shop? This creamy coffee ice cream is going to be your new summer addiction.—Tons of coffee flavor and a ribbon of homemade caramel sauce!
So this may very well be THE ice cream of summer 2017, y’all. I kid you not.
For obvious reasons that there is NO beating coffee house drinks in the most ridiculous form of ice cream. <<< so since there’s no beating it, you might as well join it and help yourself to only the hugest scoops of caramel macchiato coffee ice cream. ??
Ridiculous things include A) that caramel swirl all up in your face. ⇓⇓ Stop this freaking insanity.
So you wouldn’t guess it judging from the lack of new ice cream recipes I’ve shared this summer but this really has been THE summer for ice cream. It’s been hotter than heck and ice cream is kind of Jason’s and my thing this summer to make.
We normally just stick with vanilla since Jason makes a KILLER vanilla ice cream that kicks all other vanilla ice cream’s butts. But in instances like today…it’s coffee ice cream with a ridiculous caramel swirl all.the.freaking.way.
Freaking out is probably necessary. This is dang good ice cream that reps summer quite well.
We’ll start off with making a simple and extremely classic coffee ice cream base. It’s just milk, half-and-half, egg yolks, vanilla, sugar, and my not-so-secret ingredient for getting the most INTENSE coffee flavor is brewed espresso.
The most basic, yet the most best. ??
For distinct proof that the best can be made better…see caramel swirl exhibit A. ^^^
Psssssst…the best view is from a bowl heaped with coffee ice cream scoops, FYI. But you knew that.
Caramel Macchiato Swirl Coffee Ice Cream
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- 1-1/2 cups milk
- 2 cups half and half cream
- 1/2 cup brewed espresso
- 1 cup coconut sugar or brown sugar
- 6 large egg yolks
- 1 tablespoon vanilla extract
- 1/4 cup butter
- 3/4 cup coconut sugar or butter
- 2 tablespoons agave syrup
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Make the ice cream: In a large saucepan over medium heat, heat milk, cream, espresso, and sugar until just simmering. In a separate bowl, whisk egg yolks. Working fast, whisk 1 tablespoon hot milk mixture into egg yolks. Repeat this method a total of 4 times, whisking egg yolks constantly. Pour egg yolk mixture back into pan, whisking until smooth. Bring mixture to a low simmer until slightly thickened. Remove from heat and whisk in vanilla extract. Cool completely in refrigerator.
- Once ice cream base is cooled, churn ice cream in an ice cream maker according to machine's instruction manual. Scrape into a container and place in freezer.
- Make the caramel: In a small saucepan over medium-high heat, melt butter, sugar, and agave together. Bring to a boil, stirring occasionally until caramel is golden and thickened. Remove from heat and whisk in cream, baking soda, and salt.
- While caramel is still warm, drop by the spoonful on top of churned ice cream. Use a knife to swirl caramel into the ice cream. Freeze ice cream until solid, about 2-3 hours. Enjoy!