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No-churn espresso caramel ice cream
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4 tbsp instant espresso coffee powder
600ml essential Waitrose Double Cream
397g can condensed milk
Lotus Biscoff caramelised biscuits, crushed, to serve (optional)
200g caster sugar
200ml essential Waitrose Double Cream
¼ tsp fine sea salt
1 tbsp liquid glucose
1. To make the caramel, gently heat the sugar in a heavy-based pan with 3 tbsp water. Stir until it dissolves then remove the spoon and bubble, swirling the pan now and then, until it turns golden. Once it’s a deep amber colour, carefully pour in the cream (it will bubble up) and stir over a low heat until combined. Stir in the salt and liquid glucose; pour into a bowl and set aside to cool completely.
2. Once the caramel is cold, dissolve the espresso coffee in 2 tbsp boiling water; set aside to cool. Use electric beaters to whisk the double cream, condensed milk and coffee until the mixture reaches stiff peaks (about 10 minutes). Pour ½ the coffee mixture into a 1.5-litre container then lightly swirl in ½ the cooled caramel; repeat with the remaining coffee mixture and caramel. Freeze for 8 hours or overnight. Serve with crushed caramelised biscuit, if liked.
This recipe first appeared in Waitrose & Partners Food Summer desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.