Caramel Macchiato Ice Cream | Recipe #FoundMyDelightTuesday, August 16, 2016
I have been bursting at the seams to share this recipe with y'all for about two weeks now! I shared a pumpkin no-churn ice cream recipe last year and discovered this whole world of freezer ice cream that I had never known! This recipe though! It combines to of my very favorite things: Ice Cream and Coffee. It's still hot as hades here in Mississippi and the only thing better than an afternoon iced coffee to pick you up and take you through the evening, is iced coffee that's actually ice cream!
My secret ingredient here and what truly inspired this recipe were these International Delight Iced Coffee flavors I picked up at Walmart.
They've moved, by the way, to the open cooler with the teas and lemonades. If you haven't already discovered this secret, this aisle has all the best teas, lemonades, and not-from-concentrate juices (just saying). This trip I grabbed the Caramel Macchiato and the Mocha flavors, but there are also a few others available!
International Delight Iced Coffee is now available in the refrigerated section at Walmart.
And now what you've been waiting for, the recipe!
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Sweetened Condensed Milk (Caramel Flavored it you can find it, if not regular is great too)
- 1/2 Cup International Delight Caramel Macchiato Iced Coffee
- Carmel Syrup (optional)
- Coffee Flavored Candy, chopped (optional) I found some candy squares made from coffee on the coffee aisle at Walmart but something like chocolate covered coffee beans would be really good too!
- You will also need a mixer, measuring cup, and a loaf pan works really great for freezing.
As you gather your ingredients, place your mixing bowl, whisks, and loaf pan into the refrigerator to chill.
- In a small bowl or larger measuring cup, combine 1/2 cup Caramel Sweetened Condensed Milk and 1/2 cup International Delight Caramel Macchiato Iced Coffee, stir.
- In your chilled mixing bowl, whip 1 cup heavy whipping cream until stiff peaks form, about 2-3 minutes.
- Slowly, fold the caramel coffee mixture into the whipped cream.
- If you are using the caramel syrup and candy begin layering you mixture with the caramel syrup and coffee candy crumbles. I did three layers. If you aren't using the "topping" ingredients just pour your mixture into the pan using a spatula smoothing it out evenly as you go.
- Cover pan with plastic wrap securely and place it in the freezer for a least 4 hours to make sure your ice cream is frozen.
Once your Ice Cream is frozen take it out and enjoy a mid-afternoon pick me up!
It really is as good as it looks! The Iced Coffee really made this recipe so simple, no brewing required and it's already sweet and creamy. I'm working on a recipe with the Mocha flavor too, if my husband doesn't finish it off before I get there! He says he doesn't do "frilly" coffee, but there sure was a tall glass of Mocha Iced Coffee missing yesterday. It's so good just poured over ice and obviously great in recipes too.