No Churn Coffee Caramel Ice cream bar

5 from 18 votes

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

Waiting time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings:

Calories: 242kcal

Author: Katalin Nagy

Equipment

Ingredients

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

Metric - US Customary

Instructions

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

Nutrition