Remember when I shared my recipe for whipped no-machine chocolate ice cream? Well, I thought that was easy…now I found an even easier way to make ice cream without a machine! It’s not exactly top secret, but it’s an easy base recipe that you can use to make a million different kinds of ice cream – all without a machine. I used to always want an ice cream maker, and now I’m reassured that I don’t need one. If you make ice cream this way, you’ll see that it taste exactly like it’s supposed to and the consistency is right.
(shoutout to my fresh manicure that day!)
This recipe for no-machine caramel espresso ice cream might as well be called caramel macchiato ice cream. I swear it’s worthy of Starbucks if they sold ice cream.
- 1 pint heavy whipping cream
- 1 can sweetened condensed milk (14 oz.)
- 1 tsp espresso powder
- 1 tsp vanilla extract
For the caramel:
- 1/2 can sweetened condensed milk (7 oz.)
- 4 tbs butter
- 1/4 cup brown sugar
- 1 tbs light corn syrup
First, make the caramel. Combine the butter and sugar in a saucepan on medium heat. Stir in the corn syrup and condensed milk and bring to a bowl. Then let it simmer on low heat for about 5 minutes until the color changes to a deep brown. Stir constantly and remove from heat when you see the color change. Let sit on the stove while you make the ice cream.
In a mixing bowl, beat the heavy cream on high speed until it forms peaks. Add the condensed milk and beat until combined. Dissolve the espresso powder in the vanilla until it forms a paste, and mix it into the ice cream. Lastly pour the caramel sauce into the mixture in ribbons (should still be hot). Using a spoon instead of your mixer, mix in the caramel. After it freezes, it should create caramel ribbons in the ice cream.