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    Home » Dessert Recipes » Ice Cream & Frozen Treats » Sweet Cream Coffee Caramel Ice Cream

    Sweet Cream Coffee Caramel Ice Cream

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: May 15, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto caramel coffee ice cream
    pinterest image for keto caramel coffee ice cream

    Sweet cream and dark coffee ice creams swirled together with a coffee scented caramel sauce. This Sweet Cream Coffee Caramel Ice Cream is absolutely irresistible. This easy ice cream recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    scoop of sweet cream coffee caramel ice cream in a glass bowl with spoon from above

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    My sweet husband brought home no less than 5 pints of Haagen Dazs ice cream a few weeks ago. He got one for each kid and one for us. I was like, "uhhh... thanks honey...."

    I wasn't planning on eating any of it since it is definitely not on plan for Trim Healthy Mama. But after a long day, I decided to just 'try' the Sweet Cream Coffee Caramel. The night I only had a few bites. But then the next night I had a few more. And before I knew it the pint was gone.

    Which is why I don't buy ice cream when I'm the one who goes grocery shopping. I know my weaknesses and limitations. Certain junk food can be in the house without tempting me. But pints of high-quality ice cream in favorite flavors? Nope.

    two parchment lined rectangular tins filled with sweet cream coffee caramel ice cream

    I just had to make a healthier version of that sweet cream and coffee caramel ice cream. The sweet cream base was easy, it's just my vanilla ice cream but without the vanilla. The coffee part was a little trickier because I wanted to be able to make coffee ice cream from the sweet cream ice cream without needing to refreeze the ice cream machine bowl. Adding in a paste made from instant coffee did the trick!

    scoop of sweet cream coffee caramel ice cream in a small glass mug

    My favorite part of this ice cream is that the caramel stays soft and chewy even after a few days in the freezer. I was afraid it would harden like a praline or toffee but nope. Soft and chewy. It's tempting to just dig all the caramel out and eat it plain. The caramel does crystallize a little bit. That is just the nature of sugar alcohols and I don't know of any way around it. It didn't bother me or stop us from eating all the coffee caramel ice cream.

    coffee caramel sauce in a pan close up

    Sweet Cream Coffee Caramel Ice Cream Necessities:

    Caramel Sauce Ingredients: butter, heavy cream, sweetener, salt, instant coffee

    Ice Cream Base Ingredients: heavy cream, unsweetened almond milk, sweetener, egg yolks***, glycerin (*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.)

    Coffee Paste Ingredients: instant coffee, water

    two parchment lined metal tins filled with sweet cream ice cream next to an ice cream maker and wide spatula

    What ice cream machine should I buy?

    I have an old faithful Cuisinart Ice Cream Machine that has been faithful for over 10 years. It is worth the investment to be able to control the ingredients in your ice cream and be able to whip up any flavor you can imagine!

    saucepan pouring coffee caramel sauce onto sweet cream ice cream in metal tin

    How to Make Sweet Cream Coffee Caramel Ice Cream

    First, you will be making the caramel. Next, put the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.

    Meanwhile, make the coffee paste. When the ice cream looks done spoon half of it into the pan you will freeze it in. I used two loaf pans. Put in the freezer. Add the coffee paste to the remaining ice cream and churn for an additional five minutes.

    sweet cream coffee caramel ice cream in a rectangular tin

    Remove the pans from the freezer. Spoon the coffee ice cream on. Gently swirl the two ice cream flavors together. Take a butter knife and make a zigzag line down the center. This helps swirl in the caramel. Pour the caramel sauce into the crevasse. Gently swirl a little more. Put the pans back in the freezer until firm.

    metal tin full of sweet cream coffee caramel ice cream with ice cream scoop scooping into tin

     

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    two parchment lined metal containers filled with sweet cream coffee caramel ice cream

    Sweet Cream Coffee Caramel Ice Cream

    Sweet cream and dark coffee ice creams swirled together with a coffee scented caramel sauce. This Sweet Cream Coffee Caramel Ice Cream is absolutely irresistible.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    1 minute
    Total Time: 30 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 215
    Author: Taryn

    Equipment

    Ice Cream Maker
    Blender

    Ingredients

    Caramel Sauce Ingredients:

    • 4 tbsp. butter
    • ¼ cup plus 2 tablespoon heavy cream
    • ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ½ t. salt
    • 1 teaspoon instant coffee

    Ice Cream Base Ingredients:

    • 2 cups heavy cream
    • 1 ½ cups unsweetened almond milk
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 3 egg yolks ***
    • 1 tablespoon vegetable glycerin

    Coffee Paste Ingredients:

    • 1 tablespoon instant coffee
    • ½ - 1 tablespoon water
    US Customary - Metric
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    Instructions

    • First, you will be making the caramel. Combine ¼ cup cream, 3 tablespoon butter, and sweetener and cook over medium low heat. Stir frequently until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, instant coffee, remaining 1 tablespoon butter, and remaining 2 tablespoon cream. Stir until smooth. Set aside and let cool to room temperature.
    • Next, put the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
    • Meanwhile, mix the 1 tablespoon instant coffee with ½ tablespoon water until a paste forms. You can add ½ tablespoon more water if necessary.
    • When the ice cream looks done spoon half of it into the pan you will freeze it in. I used two loaf pans. Put in the freezer. Add the coffee paste to the remaining ice cream and churn for an additional five minutes.
    • Remove the pans from the freezer. Spoon the coffee ice on. Gently swirl the two ice cream flavors together. Take a butter knife and make a zigzag line down the center. This helps swirl in the caramel. Pour the caramel sauce into the crevasse. Gently swirl a little more. Put the pans back in the freezer until firm.

    Notes

    *** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 215 | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 111mg | Potassium: 57mg | Fiber: 0g | Sugar: 0g | Vitamin A: 865IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 0.1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published on August 26, 2016. Revised and Republished on May 15, 2018.

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    Reader Interactions

    Comments

    1. Pat Gilreath says

      August 07, 2020 at 3:58 pm

      Can you cook the ice cream base as in other recipes. I like a custard base.

      Reply
      • Taryn says

        August 08, 2020 at 11:17 am

        Yes, it can be cooked. Enjoy!

        Reply
    2. Dawn Velez says

      July 28, 2020 at 11:49 am

      Yummy’ The caramel bits are soooo good. But if you don’t like coffee you won’t like this caramel (like my husband.) Thanks for providing recipes that aid me in my weight loss while still enjoying ice cream, which is the weakness that got me in trouble in the first place!5 stars

      Reply
    3. Holly says

      June 11, 2020 at 9:47 pm

      You knocked this out of the park! We loved it!5 stars

      Reply
    4. LadyJ says

      May 16, 2020 at 5:57 pm

      THIS!!! Oh my goodness, I can't thank you enough for this recipe. I was just thinking last night about a coffee-caramel ice cream wondering if someone had a keto recipe for one and today I found this one. THIS IS AMAZING!!!! I am an ice cream aficiendo and this stuff is the real deal. It is so amazing, my honey couldn't believe it was keto. He thought I bought some 'gourmet' ice cream. I usually make ice cream for family functions too, but I don't know if I want to make this one because I don't want to have to share it = )5 stars

      Reply
    5. Joan McLennan says

      August 15, 2019 at 12:13 pm

      Is it necessary to use the glycerin?

      Reply
      • Taryn says

        August 15, 2019 at 9:51 pm

        If you don't use it your ice cream will freeze very hard. You can omit the glycerin and let it sit out at room temp for 30 minutes to soften. Or you can sub in vodka.

        Reply
      • Linda says

        June 30, 2021 at 10:59 pm

        If you use Allulose it doesn’t freeze too hard!

        Reply
    6. Debbie says

      May 18, 2019 at 2:42 pm

      I was wondering what could be subbed for instant coffee as I don't have any and want to make this. I always have cold coffee in the fridge, could I use that instead?

      Reply
      • Taryn says

        May 18, 2019 at 3:20 pm

        That would be difficult because for this recipe half the ice cream is cream flavored and the other half has the coffee. If you want to make it all coffee you can sub brewed coffee for the almond milk.

        Reply
    7. Debbie L says

      August 11, 2018 at 12:33 am

      Do you know how I could sub the sweetener for Monk Fruit? I have not been successful in using it in any desserts yet but I cannot have any sweetener with the stevia as I am allergic to it. This looks super yummy and has all my favorite flavors in it so cannot wait to try it.

      Reply
      • Taryn says

        August 11, 2018 at 10:53 am

        I'm not certain monkfruit will work for the caramel, sorry. I'm sure it would be fine for the ice cream portion. You will need more, 1.5 to 2 times as much, if you are using a blend like lakanto. If you are using pure monkfruit extract you only use a tiny bit. I'm not sure of the ratio for that and that definitely cannot make caramel.

        Reply
    8. Terri says

      May 20, 2018 at 11:00 pm

      You indicate one batch is 12 servings, how much is one serving?5 stars

      Reply
      • Taryn says

        May 21, 2018 at 10:37 am

        A serving is about 1/2 a cup.

        Reply
    9. Jennie says

      May 17, 2018 at 1:17 pm

      Can you tell me how much sugar I should substitute for this recipe? And would that same ratio work in others of your recipes? I would like to try it because it sounds so delicious but I don’t use sugar type substitutes. Thank you.

      Reply
      • Taryn says

        May 17, 2018 at 2:39 pm

        Hi Jennie, you will need approximately twice as much. I have not tested this with sugar though. I'm not sure subbing would work in the caramel sauce. I would suggest looking for one that does call for sugar. As for my other recipes, it will depend on the recipe if sugar will work. But my sweetener is twice as sweet as sugar so you will always need more.

        Reply
        • Jennie says

          May 17, 2018 at 4:01 pm

          I may try doubling the amount of sugar as you suggest and see what happens. Thank you.

    10. Julie B. says

      May 17, 2018 at 12:46 pm

      This looks delicious...if only I had an ice cream machine!

      Reply
      • Taryn says

        May 17, 2018 at 2:32 pm

        It was seriously the best $40 I've ever spent. It's paid for itself over and over.

        Reply
        • Christina says

          July 21, 2018 at 7:21 am

          Can you tell me what ice cream maker you use?

        • Taryn says

          July 21, 2018 at 7:42 am

          Of course. I have a 1.5 quart Cuisinart. Its served me fairly for 10 years until the paddle broke last week. 🙁 it was a sad day.

    11. JV says

      May 08, 2018 at 5:56 pm

      Awesome recipe! Love the combination of caramel and coffee. One question: how do you stop the caramel from crystalizing? I used a mix of stevia and erythritol, powdered, and after the ice cream was frozen, the caramel became crystall-y. Thanks!5 stars

      Reply
      • Taryn says

        May 08, 2018 at 10:17 pm

        My caramel crystallized a little bit too. I think that is just the nature of sugar alcohols. But I do think xylitol crystallizes less than erythritol.

        Reply
    12. Felicity says

      October 22, 2017 at 2:27 am

      Every time my caramel cools down it crystallizes how do I get this to stop happening

      Reply
      • Taryn says

        October 23, 2017 at 8:54 am

        Are you using gentle sweet?

        Reply
    13. Kelly says

      October 05, 2017 at 6:53 pm

      Do you think coconut milk would sub okay for the heavy cream?

      Reply
      • Taryn says

        October 06, 2017 at 5:34 pm

        In the ice cream or the caramel? I think coconut cream could possibly work.

        Reply
        • Kelly says

          October 07, 2017 at 5:33 pm

          I tried the coconut milk and it was just too icy... awesome flavor but really needs heavy cream as called for for the correct consistency. I love your recipes! Thank you for everything you do!!!!

        • Beverly says

          June 11, 2020 at 10:48 am

          AROY-D is the best coconut milk out there. I think it would make this ice cream work for you. It is creamy and homogenous (unlike the can with a chunk of solids at the top and a watery liquid at the bottom of the can)
          I buy 4-6 at a time it on Amazon in litre-sized cartons. I steam it and whip to a foam to add to my coffee.

        • Taryn says

          June 11, 2020 at 5:11 pm

          Good to know! Thanks.

    14. Catherine says

      August 06, 2017 at 10:59 pm

      I have beem doing THM for 3 yrs and this is the best dessert I've had! I'm going to try the strawberry Recota recipe next. Thank you for sharing your recipes!

      Reply
    15. DJ says

      April 21, 2017 at 7:35 pm

      "Combine first three ingredients" "add the salt, instant coffee, remaining butter, and remaining cream"

      Clarification question: Butter 4Tbsp how much is included in "first three" and how much is "remaining".
      Cream ... I "assume" the first is the "1/4 cup" and the remaining is the " plus 2 tbsp heavy cream"

      Sorry if the answer is obvious to others ... but I need to know.

      And your recipe makes approx 1 quart of ice cream. Can the recipe be multiplied by 4 to be made in a gallon ice cream churn? Thank you for all the HOURS you spend testing recipes so that all of us can have less failures 🙂 ... you are so appreciated.

      Reply
      • Taryn says

        April 22, 2017 at 12:02 pm

        I just edited the recipe box to clarify. And yes, first use the 1/4 cup cream and then add the 2 tbsp later. And I don't see why you couldn't multiply by 4 🙂

        Reply
    16. Maya | Wholesome Yum says

      August 29, 2016 at 3:59 pm

      This looks so good. It's like all my favorite flavors in one amazing ice cream. Love!!

      Reply
    17. Georgina Bomer says

      August 28, 2016 at 4:06 pm

      Wow! I'm not a huge fan of coffee and this still looks amazing!

      Reply
      • Taryn says

        August 28, 2016 at 4:41 pm

        Thanks! You can always leave out the instant coffee and just make Sweet Cream Caramel 🙂

        Reply
    18. STACEY says

      August 28, 2016 at 3:42 pm

      I adore coffee and caramel flavor together, so I already know this ice cream is going to rock! 🙂

      Reply
    19. Kim | Low Carb Maven says

      August 27, 2016 at 2:51 pm

      Wow. This sounds delicious. I love the combo of the coffee and caramel. I have often thought to use vegetable glycerine in my ice cream to keep it soft, but have not yet made the jump. I think I'll try it. Thanks for a great recipe.

      Reply
    20. TX Brenda says

      August 27, 2016 at 11:57 am

      This looks absolutely wonderful! Has to be better than store bought stuff.
      Wish I wasn't the only one in the house that likes coffee ice cream.
      Moving on to check out your other ice cream recipes. I'm hooked!

      Reply

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