Coffee Lover’s Homemade Salted Caramel Ice Cream

Amy Manes
by Amy Manes
10 servings
15 min

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.

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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:



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
  • 10  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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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.
Amy Manes
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