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.
Sweet Cream Coffee Caramel Ice Cream – Low Carb, Keto, Sugar-Free, Grain-Free, Gluten-Free, THM S
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.
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!
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.
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
Ice Cream Machine: 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!
Directions: 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.
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.
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Ingredients
Caramel Sauce Ingredients:
- 4 tbsp. butter
- 1/4 cup plus 2 tbsp heavy cream
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1/2 t. salt
- 1 tsp instant coffee
Ice Cream Base Ingredients:
- 2 cups heavy cream
- 1 1/2 cups unsweetened almond milk
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 3 egg yolks ***
- 1 tbsp vegetable glycerin
Coffee Paste Ingredients:
- 1 tbsp instant coffee
- 1/2 - 1 tbsp water
Instructions
- First, you will be making the caramel. Combine 1/4 cup cream, 3 tbsp 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 tbsp butter, and remaining 2 tbsp 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 tbsp instant coffee with 1/2 tbsp water until a paste forms. You can add 1/2 tbsp 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
Nutrition
Originally Published on August 26, 2016. Revised and Republished on May 15, 2018.
Joan McLennan says
Is it necessary to use the glycerin?
Taryn says
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.
Debbie says
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?
Taryn says
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.
Debbie L says
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.
Taryn says
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.
Terri says
You indicate one batch is 12 servings, how much is one serving?
Taryn says
A serving is about 1/2 a cup.
Jennie says
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.
Taryn says
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.
Jennie says
I may try doubling the amount of sugar as you suggest and see what happens. Thank you.
Julie B. says
This looks delicious…if only I had an ice cream machine!
Taryn says
It was seriously the best $40 I’ve ever spent. It’s paid for itself over and over.
Christina says
Can you tell me what ice cream maker you use?
Taryn says
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.
JV says
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!
Taryn says
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.
Felicity says
Every time my caramel cools down it crystallizes how do I get this to stop happening
Taryn says
Are you using gentle sweet?
Kelly says
Do you think coconut milk would sub okay for the heavy cream?
Taryn says
In the ice cream or the caramel? I think coconut cream could possibly work.
Kelly says
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!!!!
Catherine says
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!
DJ says
“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.
Taryn says
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 🙂
Maya | Wholesome Yum says
This looks so good. It’s like all my favorite flavors in one amazing ice cream. Love!!
Georgina Bomer says
Wow! I’m not a huge fan of coffee and this still looks amazing!
Taryn says
Thanks! You can always leave out the instant coffee and just make Sweet Cream Caramel 🙂
STACEY says
I adore coffee and caramel flavor together, so I already know this ice cream is going to rock! 🙂
Kim | Low Carb Maven says
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.
TX Brenda says
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!