This Caramel Macchiato Ice Cream is a coffee house inspiration. It’s the ice cream version of your favorite java drink. Smooth, rich, creamy, decadent, and just completely worthwhile. I’d buy an ice cream maker just for this recipe alone.
Place a large bowl in freezer for 10 minutes. Remove bowl and add cold milk, instant coffee granules, sugar, and salt. Whisk until sugar is dissolved and mixture is completely smooth. Whisk in heavy cream. Place in freezer for 15-30 minutes and then whisk again. Pour mixture into the bowl of ice cream maker and churn according to manufacturer’s instructions, about 35 min.
Transfer ice cream (will be soft) into a container and lay plastic wrap over the top to seal out air. Freeze at least 2 hours before serving.
When ready to serve, warm up caramel sauce and drizzle. Dollop with whipped cream.