Coffee Ice Cream with Caramel Sauce and Cookies
A rich, homemade coffee ice cream topped with silky caramel sauce and crunchy cookies. This indulgent dessert comes together quickly with no ice cream maker needed.
- Total time
- 30 min
- Servings
- 4
- Calories
- 650
- Protein
- 8g
Ingredients
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 2 tbsp instant coffee granules
- 1 cup sugar
- 4 tbsp butter
- 4 whole cookies
Instructions
- 1
In a large bowl, whisk together 2 cups heavy cream, 14 oz sweetened condensed milk, and 2 tbsp instant coffee granules until the coffee dissolves and the mixture thickens slightly, about 2 minutes.
- 2
Pour the mixture into a 9x5 inch loaf pan. Freeze until firm, at least 4 hours or overnight.
- 3
In a small saucepan over medium heat, melt 1 cup sugar with 4 tbsp butter, stirring constantly until the sugar turns deep amber and smells nutty, about 8 minutes.
- 4
Carefully whisk in 1/2 cup warm water (the mixture will bubble) and simmer until smooth, about 2 minutes. Remove from heat and let cool slightly.
- 5
Scoop the frozen ice cream into glasses. Drizzle with the warm caramel sauce and top with 4 crushed cookies. Serve immediately.
Tools you’ll need
- Large bowl
- Whisk
- 9x5 inch loaf pan
- Small saucepan
- Measuring cups and spoons
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