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'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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.


Typical values per serving when made using specific products in recipe


2,094kJ/ 506kcals



Saturated Fat












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