Homemade Coffee Caramel Swirl Ice Cream
Ingredients
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1 cup milk
1 cup granulated white sugar
2 tablespoons instant coffee granules
1 pinch of salt
2 cups heavy cream
¾ cup caramel dessert sauce
Instructions
Add milk, sugar, instant coffee granules, and salt to a large mixing bowl. Whisk the mixture constantly until all sugar and coffee particles are fully dissolved into the liquid. Stir in the heavy cream until evenly combined, then cover the bowl tightly and refrigerate. Let the base chill for at least 2 hours, until it is completely cold throughout.
Pour the chilled base into an ice cream maker and process it following the manufacturer’s directions until it reaches a thick, soft-serve consistency. Scoop half of the soft-serve into a 1–2 quart lidded, freezer-safe plastic container. Drizzle half of the caramel sauce evenly over the first layer, then add the remaining ice cream and the rest of the caramel on top. Use a chopstick, butter knife, or skewer to gently swirl the caramel through the ice cream to create a marbled effect.
Press a sheet of plastic wrap directly against the exposed surface of the ice cream to seal out air, then cover the container with its lid. Let the ice cream ripen and firm up in the freezer for at least 2 hours before serving; for the best texture, freeze it overnight.
Pro Tips
I prefer to press an extra layer of wax paper firmly against the ice cream surface after swirling, before putting it in the freezer to set. This adds an extra barrier that prevents the ice cream from picking up unwanted off-flavors from other items stored in your freezer.
Keep in mind that the longer you leave the ice cream in the freezer, the firmer it will become. If it gets too hard to scoop after several days of storage, just let it rest on your counter for 5–10 minutes to soften slightly before serving.
