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No Churn Coffee Caramel Ice Cream Bar Recipe

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4 from 49 reviews

  • Author: Ava
  • Total Time: 6 hours 30 minutes
  • Yield: 4 ice cream bars

Description

This no-churn coffee caramel ice cream bar combines the rich flavors of strong espresso coffee and caramelized white chocolate for a luxurious frozen treat. Smooth and creamy, it requires no ice cream maker—just simple mixing, freezing, and a decadent chocolate coating with elegant edible gold dust decoration. Perfect for coffee lovers craving an indulgent homemade dessert.

Ingredients

Ice Cream Base

  • 160 g Heavy Cream
  • 130 g Sweetened Condensed Milk
  • 20 g Strong Espresso Coffee
  • 250 g Caramelized White Chocolate (e.g., Callebaut Gold)

Coating and Decoration

  • Dark Chocolate (melted for decoration)
  • Edible Gold Dust (for decoration)

Instructions

  1. Mix Coffee and Condensed Milk: Combine the strong espresso coffee with the sweetened condensed milk in a bowl. Stir until just combined to infuse the condensed milk with coffee flavor.
  2. Whip Heavy Cream: Using an electric hand mixer, whip the heavy cream until early hard peaks form. This creates a light and fluffy texture that is essential for the ice cream base.
  3. Fold Mixtures: Gently fold the whipped cream into the coffee and condensed milk mixture using a rubber spatula. This careful folding retains airiness in the ice cream base.
  4. Fill Ice Cream Mold: Spoon the mixture into 4 cavities of an ice cream mold. Tap the mold gently on the kitchen counter a few times to release any air bubbles. Insert one stick into each cavity.
  5. Smooth the Surface: Use an offset spatula to smooth the tops of the ice cream bars for an even finish.
  6. Freeze: Place the ice cream mold into the freezer and freeze for at least 6 hours, or until fully set.
  7. Melt Chocolate: When ice cream is frozen, melt the dark chocolate in the microwave, stirring every 30 seconds to prevent burning.
  8. Unmold and Dip: Unmold the ice cream bars by gently releasing them from the molds. Holding the stick, immediately dip each ice cream bar into the melted chocolate coating.
  9. Shake Off Excess Coating: Gently shake the dipped ice cream bar to allow excess chocolate to drip off, ensuring a smooth, thin coating.
  10. Set Coating: Allow the chocolate coating to set quickly at room temperature, approximately 30 to 60 seconds.
  11. Decorate: Drizzle or decorate with additional melted dark chocolate and sprinkle with edible gold dust for an elegant finish.
  12. Store: Return the decorated ice cream bars to the freezer until ready to serve.

Notes

  • If you don’t have caramelized white chocolate, you can caramelize your own by gently melting white chocolate with a touch of sugar until golden.
  • For best results, use strong espresso or concentrated coffee to enhance the coffee flavor.
  • Ensure the whipped cream is at early hard peaks to get a creamy but airy texture.
  • Use silicone ice cream molds for easier unmolding.
  • Store the ice cream bars in an airtight container in the freezer to prevent freezer burn.
  • The chocolate coating sets quickly; work swiftly when dipping.
  • Prep Time: 20 minutes
  • Cook Time: 6 hours 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-churn-coffee-caramel-ice-cream-bar-recipe/