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.
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.
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.
Sweet Cream Coffee Caramel Ice Cream
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
*** 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:
1 tbsp instant coffee
1/2 – 1 tbsp water
Directions:
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 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.
15 minPrep Time
15 minCook Time
30 minTotal Time
Yields 3-4 pints
Save RecipeIngredients
- 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
- 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
- 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
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
| Nutrition Facts |
| Amount Per Serving, 8 servings per recipe |
|
Calories 266
|
|
%Daily Value
|
|
Total Fat 27.8g
43%
|
|
Saturated Fat 16.6g
83%
|
|
TransFat 0.0g
|
|
Cholesterol 161mg
54%
|
|
Sodium 280mg
12%
|
|
Total Carbohydrates 3.5g
1%
|
|
Dietary Fiber 0.0g
0%
|
|
Sugars 0.7g
|
|
Protein 2.1g
|
|
Vitamin A 20%
Vitamin C 0%
|
|
Calcium 9%
Iron 2%
|
Want to save money by making your own sugar free sweetener blend similar to Gentle Sweet? Check out my sweetener post here.My affiliates: Amazon
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Jet - save 15% with code TRIPLE15
Thrive Market - free apple cider vinegar
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