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Caramel Macchiato Ice Cream | URBAN BAKES

Caramel Macchiato Ice Cream

  • Author: Connie
  • Total Time: 3 hours
  • Yield: 1 1/2 quarts 1x


  • 2 tablespoons espresso granules
  • 1 cup granulated sugar
  • pinch of salt
  • 1 cup 1 % milk or whole milk
  • 2 cups heavy whipping cream
  • 3/4 cup caramel sauce


  1. In a medium bowl, mix espresso, sugar and salt. Add milk and cream; stir until sugar is completely dissolved. The espresso granules may remain visible.
  2. Cover bowl and place in the refrigerator for 1 to 2 hours or overnight.
  3. Remove from the refrigerator and give a few a quick stir. Pour mixture into the ice cream maker according to the manufacturer’s directions.
  4. Five minutes before mixing of ice cream is complete, pour caramel sauce 1/4 cup at a time as this will give an even distribution of flavor.
  5. For a thicker ice cream, freeze for 2 or more hours.
  • Prep Time: 10 minutes
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