No-churn espresso caramel ice cream
Waitrose and Partners

No-churn espresso caramel ice cream

An easy-to-make coffee and caramel ice cream that is the perfect blend of sweet and salty in every scoop. Sprinkle with crushed Lotus Biscoff biscuits for the finishing touch.

    • Serves12
    • CourseDessert
    • Prepare15 mins
    • Cook15 mins
    • Total time30 mins
    • Pluscooling and freezing


    • 4 tbsp instant espresso coffee powder
    • 600ml Essential Double Cream
    • 397g can condensed milk
    • Lotus Biscoff caramelised biscuits, crushed, to serve (optional)

    For the caramel

    • 200g caster sugar
    • 200ml Essential Double Cream
    • ¼ tsp fine sea salt
    • 1 tbsp liquid glucose