What day is it today? That’s right! Today is the day you learn how to make a caramel macchiato coffee ice cream!
All coffee lovers learn, one day or another, that coffee ice cream is actually one of the most delicious ways to enjoy ice cream. Some could argue that ice cream is the ultimate coffee delivery system. But putting all that aside, today is all about learning how to make your own coffee ice cream.
However! We’re not making just any ol’ coffee ice cream. Instead, we’re recreating the flavor of a very popular coffee beverage: the caramel macchiato.
The caramel macchiato is a spin-off of the macchiato, an Italian coffee beverage that consists of coffee and milk. It literally means “stained”. How did it get this name? Well—the drink is made by serving coffee into a cup and then pouring just a little bit of frothed or steamed milk right in the middle of the cup.
So you get a big white stain in your otherwise immaculately black coffee. Macchiato. There’s another version of this, the latte macchiato, which means “stained milk”. This is the opposite: a cup full of milk; then, you pour coffee, making a big brown stain in the middle of your cup.
This beverage, mixed with a little caramel touch, is the caramel macchiato. It is a milky, caramel drink that has captured the hearts—and palates—of people all over the world.
Since this is a recipe for making ice cream, it would be ideal if you had some previous experience. But even if you don’t, this recipe is so easy that you can pull it off on your first try without any previous experience at all!
- 500 grams heavy cream (or extra heavy cream)
- 250ml milk of choice
- Two tablespoons instant espresso (the freeze-dried kind)
- Caramel sauce to taste
- Transfer all the ingredients into a big mixing bowl.
- Whisk everything together. This step takes a little bit of time and effort. It should take just under five minutes.
- Taste test. This is the time to add more caramel sauce or more coffee, depending on your preference.
- When happy with the result, chill in the freezer for one or two hours.
- Transfer to an ice cream maker.
- When done, transfer to a tupperware or a similar container. You can add extra caramel sauce at this point for extra flavor!
Now, you have a perfect caramel macchiato: ice cream from caramel macchiato. Few things are better than this. And what better way to enjoy this ice cream than with a cup of coffee? The bitter and the sweet will compliment each other!
You can also try dumping a scoop of this ice cream in your coffee cup with espresso. Yum!
Can I Make a Latte Macchiato Ice Cream?
Yes, of course! As mentioned before, a latte macchiato is similar but has way more milk and way less coffee. So, instead of two tablespoons, use only half a tablespoon of instant coffee to create a flavor that is much more fitting for a latte macchiato. No need to use more milk or anything like that; simply the absence of coffee is enough to make it taste like a latte macchiato.
Can I Add Anything Else to the Ice Cream?
Sure! It depends of course on what you like. Homemade ice cream really is all about adding extra things. You can add chocolate chips, for example, which go great with the coffee flavor. This can be added after the ice cream is done so the flavors don’t get all mixed together.
You can also add cookie crumble in layers, which is a mouth-watering idea. When the ice cream is done and you’re putting it in a tupperware, do layers. First, a thin layer of ice cream. Then, a layer of cookie crumbles. Then ice cream. And so on and so forth. Be sure to make it really tight and store it in the freezer for a few hours for it to be compact, then you can start ripping into it.
Can I Use Vegetable Milk?
If you’re sensitive to dairy, then it would be a good idea to stay away from milk. You can use any sort of milk that you like for this recipe, although milk like almond or oat is better in terms of flavor. Better yet, coconut milk has a very high-fat content which is great for making ice cream. Ice cream made with coconut milk is extra creamy—not to mention it’s delicious!
One thing, however: the recipe still has heavy cream in it. Which is dairy. Though some people are more sensitive to milk in specific than to other dairy products like cream, you should still be careful. There are many vegan alternatives to cream that are quite good and more than good for making ice cream.
Should I Use Caramel Sauce or Caramel Syrup?
They’re not the same, in case you’re wondering. The syrup is thicker and more concentrated, and it is used mostly to flavor something. It’s the kind of ingredient that goes in the drink, and not on top of it. Caramel sauce, on the other hand, is designed to be drizzled over desserts and drinks. So the consistency is different and the flavor of the latter is a little less strong on account of it being meant for using on things that are already flavored.
Each one has its advantages. If you like a thicker, more flavored ice cream, then your best bet would be caramel syrup. You can even find recipes on the internet to make your own caramel syrup. If you don’t care for extra dense ice cream and like something that you can drizzle on top of your ice cream, then caramel sauce is the way to go. It’s certainly more fun to drizzle things.
Either way, both options are totally viable for this recipe and you shouldn’t feel obligated to buy one over the other. Caramel sauce is the one we used for this recipe; if using syrup, use half the amount specified in the recipe.