Frozen Bliss: A frosty, homemade version of that famous coffee shop's macchiato.

dana

Recipe Summary

prep:
10 mins
additional:
4 hrs
total:
4 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.

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  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Cook's Note

The longer you freeze it the firmer it will be. I also place a layer of wax paper firmly against the ice cream before freezing to keep out any freezer flavors.

Nutrition Facts

264 calories; protein 1.8g 4% DV; carbohydrates 32.3g 10% DV; fat 15.1g 23% DV; cholesterol 56.2mg 19% DV; sodium 94.5mg 4% DV. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2010
This ice cream is good. No - I mean, this ice cream is GOOOOD. Holy moly, I never expected it to be this delicious! I've never had the Caramel Macchiato drink (although I just may be tempted to now), so I have no clue if this ice cream tastes like it, but I'm telling you, unless you really detest coffee you will love this. No, I take that back - even if you don't like coffee, you will love this. The pairing of caramel and coffee flavors is just simply, dreamy delicious - something new for me. I like my ice cream rich (and most often with eggs) so I used half-and-half instead of the milk. Also, I've made ice cream often enough to know that a full cup of sugar would be waaaay too sweet, so I cut it back to 3/4 cup and it was simply perfect. In fact, everything about this ice cream is simply perfect! It is so rich, creamy and gooey it needs no topping or any other embellishment. I didn't even wait for it to ripen (harden) in the freezer before eating it. Because after trying a taste of it, I couldn't. Read More
(130)

Most helpful critical review

Rating: 3 stars
04/11/2011
My family and I weren't overly crazy about this recipe. My first problem was that even though I mixed the milk and sugar VERY well when the ice cream was done I could feel the sugar in my mouth. If I make this again I'll dissolve the sugar in the milk on the stove like other recipes call for. Another thing was that the caramel pretty much just dissolved in the ice cream. (I used Smuckers Caramel ice cream topping) I layered it in a container like the directions say and after a few hours in the freezer I couldn't even see the caramel. The ice cream didn't taste much like caramel it ended up just tasting waayy too sweet even though I backed off on the white sugar. Read More
(5)
131 Ratings
  • 5 star values: 120
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/19/2010
This ice cream is good. No - I mean, this ice cream is GOOOOD. Holy moly, I never expected it to be this delicious! I've never had the Caramel Macchiato drink (although I just may be tempted to now), so I have no clue if this ice cream tastes like it, but I'm telling you, unless you really detest coffee you will love this. No, I take that back - even if you don't like coffee, you will love this. The pairing of caramel and coffee flavors is just simply, dreamy delicious - something new for me. I like my ice cream rich (and most often with eggs) so I used half-and-half instead of the milk. Also, I've made ice cream often enough to know that a full cup of sugar would be waaaay too sweet, so I cut it back to 3/4 cup and it was simply perfect. In fact, everything about this ice cream is simply perfect! It is so rich, creamy and gooey it needs no topping or any other embellishment. I didn't even wait for it to ripen (harden) in the freezer before eating it. Because after trying a taste of it, I couldn't. Read More
(130)
Rating: 5 stars
02/01/2011
This ice cream isn't even frozen yet and we are having a hard time staying out of the freezer. I cut the sugar back to about 3/4 cup and used about 1/2 cup homemade caramel sauce. I can't wait for it to freeze. Mmmmmmmm. Read More
(34)
Rating: 5 stars
09/14/2010
We just made this along with 4 other flavors of homemade ice cream and this was our favorite! I found some instant coffee at the store that came in single serve packets and it was hazelnut flavored! I think that added to the greatness of this wonderful recipe! It took 4 single serve packs to make 2 tbsn. We mixed thick caramel topping into the ice cream just before putting into the freezer. HIGHLY RECOMMEND! Read More
(24)
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Rating: 5 stars
07/21/2010
I made this for my coffee-loving husband, whose favorite drink at the coffee shop is a caramel macchiato. Personally, I don't drink coffee, nor do I really enjoy ice cream. But after making this, I had to give it a taste, and Naples was right - even if you don't love coffee, you will like this ice cream. I had a tiny bite, and another bite, and another.... My husband said that it is so much better than the caramel macchiato ice cream from the store. Compliments to the recipe submitter - this one is definitely a hit in this house! Read More
(22)
Rating: 5 stars
08/10/2010
Shut up! I love this. I am the happiest pregnant woman in the all the world right now. I used fat free 1/2 and 1/2 instead and heavy cream and it is so amazing. Yum. Thanks! Read More
(20)
Rating: 4 stars
05/13/2012
I just bought an ice cream maker last week and tried to make this ice cream this weekend but unfortunately it didn't work well.. I don't know what's going wrong but the ice cream wasn't thicken even though it had been churned in the machine for 1.5 hrs:(. I was so brokenhearted since I've tasted the mixture and it's sooo delicious. Has anybody faced same problem with me and found how to fix that? Read More
(18)
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Rating: 5 stars
07/27/2010
Very Very Very Good.I used Creamy Fudge Dessert Sauce instead of Caramel. Read More
(12)
Rating: 4 stars
09/01/2011
I used to work at Starbucks so I know how this SHOULD be done... I made half coffee ice-cream and half vanilla ice-cream... I fashioned a couple dividers for my container so that it looked kinda like this - ( || ) from the top and tapered down to look like this \ V / from the side (so the caramel doesn't pool at the bottom) then I poured the coffee icecream on one side and vanilla on the other - (C||V) then I poured chilled caramel in between the two dividers... then chill in the freezer for a short time... like 5 mins to let the caramel just start to set... then carefully pull out the two dividers and run your stirrer (chopstick knife w/e) back and forth across the three flavors so that your caramel goes from this - || to looking like this -...ish With these changes it was DELICIOUS aaannnd Accurate! of course after it hardened in the freezer I served this with a little more caramel drizzle on the top! Read More
(12)
Rating: 5 stars
08/09/2010
Very Good. I used 1/2 and 1/2 in place of the heavy cream. Read More
(9)
Rating: 3 stars
04/11/2011
My family and I weren't overly crazy about this recipe. My first problem was that even though I mixed the milk and sugar VERY well when the ice cream was done I could feel the sugar in my mouth. If I make this again I'll dissolve the sugar in the milk on the stove like other recipes call for. Another thing was that the caramel pretty much just dissolved in the ice cream. (I used Smuckers Caramel ice cream topping) I layered it in a container like the directions say and after a few hours in the freezer I couldn't even see the caramel. The ice cream didn't taste much like caramel it ended up just tasting waayy too sweet even though I backed off on the white sugar. Read More
(5)