Coffee Lover’s Homemade Salted Caramel Ice Cream
I love a good no-churn ice cream recipe in the summer, and this coffee lover’s homemade salted caramel ice cream is the perfect treat for a hot day! It comes together in no time and will satisfy your sweet tooth craving. No-churn ice cream recipes are super simple – all you really need are a few ingredients (heavy cream, sweetened condensed milk, and vanilla extract) and you have the base recipe for some amazing ice cream flavors! For this rendition, I added store-bought salted caramel sauce and espresso powder but get creative and add in your own mix-ins! The possibilities for no-churn ice cream flavors are endless.
This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!
Ice cream is definitely a favorite dessert around our household this time of year – we always have lots on hand! Our all-time favorite is Blue Bell’s Mint Chocolate Chip, but we live in an area of Colorado where they don’t sell that flavor so it’s a rare treat for us!
One of my favorite things to do in the summer when we are low on our favorite Blue Bell is to make a batch of no-churn ice cream. It’s so easy and SO delicious! The flavor possibilities are endless. And you really only need the base recipe – the rest can be customized to your liking!
I was really craving something salty and sweet, so I whipped up this homemade salted caramel ice cream and added a touch of espresso powder to make it extra special – it’s the perfect coffee lover’s ice cream!
Read on for how to make this super easy homemade no-churn ice cream!
How to Make Homemade Salted Caramel Espresso Ice Cream
I love love LOVE no-churn ice cream because it really only takes a few minutes to whip up! The hardest part is waiting for it to freeze in the freezer – we are not patient when it comes to ice cream!
Here’s what you’ll need for the base no-churn ice cream recipe:
- 2 cups heavy whipping cream
- One 14 oz. can of sweetened condensed milk
- 1 tbsp of vanilla extract or vanilla bean paste
Once you have this recipe down, you can really customize it to your liking! Add in all sorts of mix-ins, flavors, or whatever else you want!
For this rendition, I chose to go with salted caramel and espresso add-ins. For this portion of the recipe, you will need:
- 2 tbsp espresso powder
- 2 tbsp hot water
- Your favorite salted caramel sauce – you can use a homemade recipe, but I really love to use this Stonewall Kitchen Sea Salt Caramel Sauce. It makes this even easier!
- Your favorite chopped dark chocolate for topping – This Lily’s Salted Caramel Extra Dark Chocolate was the perfect topping for mine!
Steps to Make No-Churn Ice Cream
Once you have all of your ingredients gathered up, this salted caramel espresso ice cream comes together in no time!
Here’s how to make it:
- In a small bowl, whisk together the espresso powder and hot water until the powder has dissolved. Set aside to cool.
- In a medium bowl, combine the sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or with a handheld mixer, pour in the heavy whipping cream and cooled espresso powder. Beat on medium-high speed until stiff peaks form (about 3-5 minutes)
- Gently fold in the sweetened condensed milk and vanilla mixture until combined. Do not stir too much or you will deflate the whipped cream.
- Transfer to a 2-quart container or a loaf pan.
- Using a spoon, drizzle caramel sauce over the ice cream and then swirl the caramel throughout using a knife. Top with chopped dark chocolate if desired.
- Cover and freeze for 5 hours or overnight.
See? Super easy! I hope you enjoy this easy, homemade ice cream recipe this summer! Check out my other yummy frozen treats below!
- Dark Chocolate Mocha Ice Cream Sandwiches
- No-Churn Raspberry Cheesecake Ice Cream
- Homemade Cookie Ice Cream Sandwiches
- Easy Mint Brownie Ice Cream Sandwiches
- 4th of July Birthday Cake Ice Cream
As always, be sure to tag me in your photos on Instagram if you make my recipe or use in your photos! I love to see what you are baking.
Coffee Lover’s Homemade Salted Caramel Ice Cream
Recipe details
Ingredients
- 2 tbsp espresso powder
- 2 tbsp hot water
- 14 oz can of sweetened condensed milk
- 1 tbsp vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup salted caramel sauce (homemade or store bought works fine)
- chopped dark chocolate (optional, for garnish)
Instructions
- In a small bowl, whisk together the espresso powder and hot water until the powder has dissolved. Set aside to cool.
- In a medium bowl, combine the sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or with a handheld mixer, pour in the heavy whipping cream and cooled espresso powder. Beat on medium-high speed until stiff peaks form (about 3-5 minutes)
- Gently fold in the sweetened condensed milk and vanilla mixture until combined. Do not stir too much or you will deflate the whipped cream.
- Transfer to a 2-quart container or a loaf pan.
- Using a spoon, drizzle caramel sauce over the ice cream and then swirl the caramel throughout using a knife. Top with your favorite chopped dark chocolate if desired.
- Cover and freeze for 5 hours or overnight.
Tips
- Ice cream can be stored in an airtight container in the freezer for up to 6 months.
Comments
Share your thoughts, or ask a question!