No Churn Coffee Caramel Ice cream bar
This Homemade No churn Coffee Caramel Ice cream bar recipe is the perfect choice if you want to make a Caramel Macchiato kind of ice cream without all the fuss!
- Prep time
- 30 min
- Cook time
- 4 hr 33 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 160 g Heavy Cream
- 130 g Sweetened Condensed milk
- 20 g Coffee (strong espresso like coffee)
- 250 g Caramelized white chocolate (eg. Callebaut Gold)
- Dark chocolate (melted for decoration)
- Edible Gold dust (for decoration)
Instructions
- 1
Mix coffee with sweetened condensed milk just until combined
- 2
Whip heavy cream with the help of an electric hand mixer until early hard peaks
- 3
Carefully, with the help of a rubber spatula, fold whipped cream into the condensed milk & coffee mixture
- 4
With the help of a spoon fill 4 cavities of your ice cream mold. Gently tap the mold onto the kitchen counter a few times so air bubbles will come to the surface then press one stick into each
- 5
Smooth the top with an offset spatula
- 6
Place ice cream mold into the freezer for 6 hours
- 7
After ice cream is properly frozen melt chocolate in the microwave stirring every 30 sec
- 8
Pour melted chocolate into a tall and skinny glass. Unmold ice cream by gently releasing it from the ice cream mold
- 9
While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick
- 10
The chocolate coating should set on it fairly quickly, in literally 30-60 seconds on room temp.
- 11
Decorate with melted dark chocolate and edible gold dust
- 12
Store in freezer