Description
Creamy, dreamy no-churn ice cream with a secret cappuccino kick. Perfect for a hot summer day!
Ingredients
Units
- 1/3 cups (85 ml) granulated sugar
- 1/3 cups (85 ml) salted caramel cappuccino mix
- 3 tbsp water
- 2 cups (473 ml) whipping cream
- 1/2 cups (118 ml) salted caramel cappuccino mix
- 1/2 can condensed milk
Instructions
- Line a dish with parchment paper, letting the ends drape over the sides.
- In a small pot over medium heat, bring the sugar, 1/2 cup of salted caramel cappuccino, and water to a boil. Boil for 5 more minutes.
- Remove the pot from the heat and set aside to cool.
- Pour the whipping cream into a large bowl. Beat with electric beaters until soft peaks form.
- Sprinkle 1/2 cup of salted caramel cappuccino over the whipped cream and beat on low until incorporated.
- Fold the condensed milk into the whipped cream.
- Drizzle the whipped cream with the salted caramel syrup one heaping tablespoon at a time, folding after each addition. Save some syrup for the top.
- Pour the cream into the prepared dish and drizzle with extra syrup.
- Freeze until firm, about 3-4 hours.
- Let the ice cream sit at room temperature for 5-10 minutes before serving.
Notes
- For a richer caramel flavor, use dark brown sugar instead of granulated sugar.
- If you don’t have an electric mixer, you can whisk the cream by hand, but it will take longer and may not be as fluffy.
- Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 40