Ingredients
Method
- 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 your favorite chopped dark chocolate if desired.
- Cover and freeze for 5 hours or overnight.
Notes
- Ice cream can be stored in an airtight container in the freezer for up to 6 months.
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