Caramel Macchiato Ice Cream

    10 min

    A rich and creamy homemade ice cream meant to resemble that famous coffee shop's macchiato. Super easy to make with your ice cream maker and shop-bought toffee sauce. This ice cream is also egg-free.

    106 people made this

    Serves: 12 

    • 250ml milk
    • 2 tablespoons instant coffee granules
    • 200g caster sugar
    • 1 pinch salt
    • 475ml double cream
    • 180ml toffee sauce

    Prep:10min  ›  Ready in:10min 

    1. Whisk together milk, instant coffee granules, sugar and salt in a large bowl until sugar is dissolved. Stir in the double cream, then cover and refrigerate until chilled, at least 2 hours.
    2. 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-litre lidded plastic container. Pour half of the toffee sauce over the top, then repeat the layers with the remaining ice cream and toffee sauce. Swirl the toffee sauce into the ice cream using a chopstick or knife. Cover surface with cling film and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.


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

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    Reviews in English (98)


    I think I've died and gone to Ice cream heaven. This ice cream really is wonderful. I followed the recipe exactly, its so easy to make. Ive had this sitting in the freezer for two days just because I made it in advance to take to a friends house for dessert (serving it with a raspberry Tiramisu). The ice cream is so easy to scoop nice and soft. Of course I had to try a small bowl as a sample , now I'm tempted to eat it all!!!  -  08 Sep 2012


    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.  -  17 Jul 2010  (Review from Allrecipes US | Canada)


    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.  -  31 Jan 2011  (Review from Allrecipes US | Canada)