Coffee Caramel Cookie Ice Cream
Indulge in the delightful combination of coffee, caramel, and cookies in this creamy homemade ice cream, perfect for impressing guests or enjoying a sweet treat at home.
Ingredients
For the Caramel
- 1/2 cup granulated sugar
- 1/4 cup salted butter
- 1/4 cup heavy cream should be added slowly to prevent splattering
For the Ice Cream Base
- 1 can sweetened condensed milk (14 oz / 414 ml)
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure coffee extract
- 1/2 cup half-and-half
- 1 1/2 cups heavy cream should be whipped until stiff peaks form
For the Cookies
- 15 pieces chocolate sandwich cookies, crushed into chunks size of chunks can vary based on preference
Instructions
Caramel Preparation
- Add the sugar to a small saucepan and heat over medium to medium-high, whisking constantly until it melts into a deep amber syrup. Watch closely so it does not burn.
- Stir in the butter until fully melted and smooth. Reduce the heat slightly, then slowly pour in the heavy cream while mixing until the caramel is glossy and combined.
- Remove the caramel from the heat and let it cool completely. If it becomes lumpy, return it to low-medium heat and stir until smooth again.
Ice Cream Base Preparation
- In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, coffee extract, and half-and-half until smooth.
- In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form.
- Gently fold the condensed milk mixture into the whipped cream until fully blended and smooth. This is your ice cream base.
Assembly
- Crush the sandwich cookies into medium or large pieces, depending on your preference, then fold them evenly into the ice cream mixture.
- Spread half of the ice cream base into an 8 x 8-inch baking pan or similar freezer-safe container.
- Spoon half of the cooled caramel over the surface.
- Add the rest of the ice cream base on top, then drizzle with the remaining caramel.
- Use a knife or fork to gently swirl the caramel through the mixture without overmixing, so ribbons of caramel remain visible.
- Freeze uncovered for 3 to 5 hours, or until firm. For best texture, you can also leave it overnight.
Notes
For best results, ensure the heavy cream is very cold before whipping. Adjust the amount of coffee extract for a stronger flavor. This ice cream can be stored in the freezer for up to 3 weeks.