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 Time30 minutes mins
Waiting time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 242kcal
- 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
Mix coffee with sweetened condensed milk just until combined
Whip heavy cream with the help of an electric hand mixer until early hard peaks
Carefully, with the help of a rubber spatula, fold whipped cream into the condensed milk & coffee mixture
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 Smooth the top with an offset spatula
Place ice cream mold into the freezer for 6 hours After ice cream is properly frozen melt chocolate in the microwave stirring every 30 sec
Pour melted chocolate into a tall and skinny glass. Unmold ice cream by gently releasing it from the ice cream mold 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
The chocolate coating should set on it fairly quickly, in literally 30-60 seconds on room temp.
Decorate with melted dark chocolate and edible gold dust
Store in freezer
Calories: 242kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 57mg | Potassium: 153mg | Sugar: 18g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg