JUMP TO RECIPE
The Bookish Kitchen is two months old today! I just wanted to take a moment to thank you all so much for following along and for reading my ramblings; I’m so glad you’re here 🙂
Yes, we have another ice cream recipe for you. But I promise it’s amazing. And, really, who doesn’t like ice cream? I mean, it’s summer, it’s hot as heck outside, and your body deserves something cool and refreshing as a reward for making it through the day without melting into a puddle of your own sweat. Treat yo’ self!
This time I was inspired by the lovely Nigella Lawson and her Espresso Ice Cream. Here, I’ve updated the directions because I’ve found that my method is fool-proof, and I have changed up the proportions a little bit to use up a whole can of sweetened condensed milk (because I hate recipes that don’t use up the whole can/package in one go).
The chocolate-covered sea salt caramels harden in the freezer and every so often you get this slightly crunchy, yet still chewy, bite of caramel heaven. If you don’t think that’s something you would enjoy, feel free to swap out the caramels with some mini chocolate chips, or some chopped chocolate-covered espresso beans. I think a small handful would work well here. Or, are you just looking for an unadulterated, smooth coffee ice cream? If so, leave out the mix-ins and just enjoy the cool creamy coffee ice cream on its own. Either way, if you’re a coffee fan like me, you need this in your life!
No-Churn Espresso Caramel Ice Cream Recipe
Servings: 12
Total Time:
1 (14 oz/396 g) can sweetened condensed milk (approx. 1 1/4 cups)
2 tablespoons Kahlua, or other coffee liquor
2 1/2 tablespoons instant espresso powder
Pinch fine sea salt
2 cups (16 oz/480 ml) heavy cream, cold
8 chocolate-covered sea salt caramels, chopped into bite-sized pieces
In a medium bowl, whisk together the sweetened condensed milk, Kahlua, espresso powder, and salt in a large bowl; set aside.
In the bowl of a stand mixer fitted with the whisk, or in a large bowl with a hand mixer, whip the cream on medium-high speed until firm peaks form, about 4-5 minutes.
Using a rubber spatula, fold about 1/2 cup of the whipped cream into the condensed milk mixture until combined. This is just to lighten up the condensed milk mixture, so don’t worry about overmixing here.
Gently fold the rest of the whipped cream into the condensed milk mixture, until well blended and no streaks of cream remain. Take care to not overmix or you will deflate the whipped cream.
Pour into a container with a tight-fitting lid, cover, and freeze until mostly solid, about 2 hours total.
After 2 hours, mix in half of the chopped caramels with a small spoon. Sprinkle the rest of the caramels on top. Place in the freezer again, covered, and freeze until mostly solid and scoop-able, about 3 hours more.
Cooking Note
Any uneaten ice cream should be stored in the covered container, in the freezer. It should stay fresh for about a month. Any longer than a month, and the ice cream begins to form ice crystals, which isn’t the end of the world, it just changes the texture a bit.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
