No-churn espresso caramel ice cream

Name: No-churn espresso caramel ice cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 4 tbsp instant espresso coffee powder; 600 ml Essential Double Cream; 397 g condensed milk; Lotus Biscoff caramelised biscuits, crushed, to serve (optional)

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

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

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Ingredients

4 tbsp instant espresso coffee powder
600ml Essential Double Cream
397g 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

Method

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.
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.