Go Back
+ servings
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!
Print Pin
5 from 1 vote

Caramel Macchiato Swirl Coffee Ice Cream

Prep Time 20 minutes
Total Time 20 minutes
Servings 2 quarts ice cream


Ice Cream:

  • 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!