Espresso Caramel Ice Cream

Espresso Caramel Ice Cream

Authordanieldiver
Rating

A delicious soft serve ice cream, creamy and luscious. The combination of strong coffee and sweet Carnation caramel make for a velvety textured ice cream.

Note: Should you require a alcohol free version you can leave out the brandy. It does make it a firmer ice cream, but still extremely delicious. I also so often when I am making this reserve two tablespoons of caramel and double cream and when ready to eat I warm it together, in a tiny pan. To make a warm runny caramel sauce to pour over as I eat.

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Espresso Caramel Ice Cream
Yields4 Servings
 397 g Carnation Caramel
 300 ml Double Cream
 2 tsp Instant espresso powder
 25 ml Brandy
1

Using a stand mixer or electric hand held mixer whip together the caramel and cream until you have a soft whipped creamed consistency.

2

Add the espresso powder and brandy and give a brief mix until it reaches a softly whipped cream consistency again.

3

Decant into a freezer safe container and freeze for at least 6 hours or overnight until set.

Ingredients

 397 g Carnation Caramel
 300 ml Double Cream
 2 tsp Instant espresso powder
 25 ml Brandy

Directions

1

Using a stand mixer or electric hand held mixer whip together the caramel and cream until you have a soft whipped creamed consistency.

2

Add the espresso powder and brandy and give a brief mix until it reaches a softly whipped cream consistency again.

3

Decant into a freezer safe container and freeze for at least 6 hours or overnight until set.

Espresso Caramel Ice Cream

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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