Coffee Lover’s Homemade Salted Caramel Ice Cream

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I love a good no-churn ice cream recipe in the summer, and this coffee lover’s homemade salted caramel ice cream is the perfect treat for a hot day! It comes together in no time and will satisfy your sweet tooth craving!

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Ice cream is definitely a favorite dessert around our household this time of year – we always have lots on hand! Our all-time favorite is Blue Bell’s Mint Chocolate Chip, but we live in an area of Colorado where they don’t sell that flavor so it’s a rare treat for us!

One of my favorite things to do in the summer when we are low on our favorite Blue Bell is to make a batch of no-churn ice cream. It’s so easy and SO delicious! The flavor possibilities are endless. And you really only need the base recipe – the rest can be customized to your liking!

I was really craving something salty and sweet, so I whipped up this homemade salted caramel ice cream and added a touch of espresso powder to make it extra special – it’s the perfect coffee lover’s ice cream!

Read on for how to make this super easy homemade no-churn ice cream!

How to Make Homemade Salted Caramel Espresso Ice Cream

I love love LOVE no-churn ice cream because it really only takes a few minutes to whip up! The hardest part is waiting for it to freeze in the freezer – we are not patient when it comes to ice cream!

Here’s what you’ll need for the base no-churn ice cream recipe:

• 2 cups heavy whipping cream
• One 14 oz. can of sweetened condensed milk
• 1 tbsp of vanilla extract or vanilla bean paste

Once you have this recipe down, you can really customize it to your liking! Add in all sorts of mix-ins, flavors, or whatever else you want!

For this rendition, I chose to go with salted caramel and espresso add-ins. For this portion of the recipe, you will need:

• 2 tbsp espresso powder
• 2 tbsp hot water
• Your favorite salted caramel sauce – you can use a homemade recipe, but I really love to use this Stonewall Kitchen Sea Salt Caramel Sauce. It makes this even easier!
• Your favorite chopped dark chocolate for topping – This Lily’s Salted Caramel Extra Dark Chocolate was the perfect topping for mine!

Steps to Make No-Churn Ice Cream

Once you have all of your ingredients gathered up, this salted caramel espresso ice cream comes together in no time!

Here’s how to make it:

• In a small bowl, whisk together the espresso powder and hot water until the powder has dissolved. Set aside to cool.
• In a medium bowl, combine the sweetened condensed milk and vanilla extract. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or with a handheld mixer, pour in the heavy whipping cream and cooled espresso powder. Beat on medium-high speed until stiff peaks form (about 3-5 minutes)
• Gently fold in the sweetened condensed milk and vanilla mixture until combined. Do not stir too much or you will deflate the whipped cream.
• Transfer to a 2-quart container or a loaf pan.
• Using a spoon, drizzle caramel sauce over the ice cream and then swirl the caramel throughout using a knife. Top with chopped dark chocolate if desired.
• Cover and freeze for 5 hours or overnight.

See? Super easy! I hope you enjoy this easy, homemade ice cream recipe this summer! Check out my other yummy frozen treats below!

• Dark Chocolate Mocha Ice Cream Sandwiches
• No-Churn Raspberry Cheesecake Ice Cream
• Homemade Cookie Ice Cream Sandwiches
• Easy Mint Brownie Ice Cream Sandwiches
• 4th of July Birthday Cake Ice Cream

As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.