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5 from 17 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 mins
Waiting time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 242kcal
Author: Kata


  • 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