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READY IN 4+ hrs

Caramel Macchiato Ice Cream

Read Reviews (68)

"Frozen Bliss: A frosty, homemade version of that famous coffee shop's macchiato." — dana

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Original recipe makes 12 servings Change Servings

1 cup milk
2 tablespoons instant coffee granules
1 cup white sugar

1 pinch salt
2 cups heavy cream
3/4 cup caramel dessert sauce

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Directions

Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Kitchen-Friendly View

PREP 10 mins
READY IN 4 hrs 10 mins

Footnotes

Cook's Note
The longer you freeze it the firmer it will be. I also place a layer of wax paper firmly against the ice cream before freezing to keep out any freezer flavors.

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This ice cream is good. No - I mean, this ice cream is GOOOOD. Holy moly, I never expected it to be this delicious! I've never had the Caramel Macchiato drink (although I just may be tempted to now), so I have no clue if this ice cream tastes like it, but I'm telling you, unless you really detest coffee you will love this. No, I take that back - even if you don't like coffee, you will love this. The pairing of caramel and coffee flavors is just simply, dreamy delicious - something new for me. I like my ice cream rich (and most often with eggs) so I used half-and-half instead of the milk. Also, I've made ice cream often enough to know that a full cup of sugar would be waaaay too sweet, so I cut it back to 3/4 cup and it was simply perfect. In fact, everything about this ice cream is simply perfect! It is so rich, creamy and gooey it needs no topping or any other embellishment. I didn't even wait for it to ripen (harden) in the freezer before eating it. Because after trying a taste of it, I couldn't.

—naples34102

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Most Helpful Critical Review

Apr 11, 2011

My family and I weren't overly crazy about this recipe. My first problem was that, even though I mixed the milk and sugar VERY well, when the ice cream was done, I could feel the sugar in my mouth. If I make this again, I'll dissolve the sugar in the milk on the stove like other recipes call for. Another thing was that the caramel pretty much just dissolved in the ice cream. (I used Smuckers Caramel ice cream topping) I layered it in a container like the directions say, and after a few hours in the freezer, I couldn't even see the caramel. The ice cream didn't taste much like caramel, it ended up just tasting waayy too sweet, even though I backed off on the white sugar.

—Jenny

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80 Ratings

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Feb 01, 2011

This ice cream isn't even frozen yet and we are having a hard time staying out of the freezer. I cut the sugar back to about 3/4 cup and used about 1/2 cup homemade caramel sauce. I can't wait for it to freeze. Mmmmmmmm.

—Lece

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Sep 14, 2010

We just made this along with 4 other flavors of homemade ice cream and this was our favorite! I found some instant coffee at the store that came in single serve packets and it was hazelnut flavored! I think that added to the greatness of this wonderful recipe! It took 4 single serve packs to make 2 tbsn. We mixed thick caramel topping into the ice cream just before putting into the freezer. HIGHLY RECOMMEND!

—Leah Joy

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May 13, 2012

I just bought an ice cream maker last week and tried to make this ice cream this weekend, but unfortunately it didn't work well.. I don't know what's going wrong, but the ice cream wasn't thicken even though it had been churned in the machine for 1.5 hrs :( . I was so brokenhearted since I've tasted the mixture and it's sooo delicious. Has anybody faced same problem with me and found how to fix that?

—Asri

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Aug 10, 2010

Shut up! I love this. I am the happiest pregnant woman in the all the world right now. I used fat free 1/2 and 1/2 instead and heavy cream and it is so amazing. Yum. Thanks!

—Roxie

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Jul 21, 2010

I made this for my coffee-loving husband, whose favorite drink at the coffee shop is a caramel macchiato. Personally, I don't drink coffee, nor do I really enjoy ice cream. But after making this, I had to give it a taste, and Naples was right - even if you don't love coffee, you will like this ice cream. I had a tiny bite, and another bite, and another.... My husband said that it is so much better than the caramel macchiato ice cream from the store. Compliments to the recipe submitter - this one is definitely a hit in this house!

—mominml

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Jul 27, 2010

Very Very Very Good.I used Creamy Fudge Dessert Sauce instead of Caramel.

—muffinman

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Nutrition

Calories
264 kcal
13%

Carbohydrates
32.3 g
10%

Cholesterol
56 mg
19%

Fat
15.1 g
23%

Fiber
0.2 g
< 1%

Protein
1.8 g
4%

Sodium
127 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caramel Macchiato Ice Cream

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 264
Calories from Fat: 136

% Daily Value *
Total Fat 15.1g 23 %
Saturated Fat 9.4g 47 %
Cholesterol 56mg 19 %
Sodium 127mg 5 %
Potassium 93mg 3 %
Total Carbohydrates 32.3g 10 %
Dietary Fiber 0.2g < 1 %
Protein 1.8g 4 %
** Sugars 17.6g
Vitamin A 13 %
Vitamin C < 1 %
Calcium 8 %
Iron < 1 %
Thiamin 2 %
Niacin 4 %
Vitamin B6 1 %
Magnesium 3 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.