Homemade Coffee and Salted Caramel Ice cream

Summer weather calls for refreshing country escape. Take your sweet time and indulge your tastebuds with this coffee and salted caramel ice cream recipe by Stork and talented Chef and foodie, @meals_with_mash_. It’s sure to give you a #TasteOfTheCountry!

Simple is Good

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Salted Caramel

200 grams White sugar
120ml Water
60 grams Stork Baking Margarine, cube
120ml Cream
1 tsp Salt

Ice Cream

500ml Whipping Cream
385 grams Condensed Milk
2 Tbsp Brewed Coffee, completely cooled
1 tsp Vanilla extract
3 Tbsp Salted Caramel, completely cooled

Tips & Variations

Serving suggestion: Top with crushed pecan nuts.

Step by step method

  1. Salted Caramel

  2. Place sugar and water in a pan.
  3. Cook until the mixture turns a golden-amber colour.
  4. Swirl in the Stork Baking Margarine, followed by the cream; be careful as the mixture will splutter and steam.
  5. Bring to a boil, then add salt.
  6. Pour salted caramel sauce in a bowl and set aside to cool.
  7. Ice cream

  8. In a bowl, add cream and whip with an electric whisk until smooth.
  9. In a separate bowl, mix condensed milk, vanilla extract, coffee, and salted caramel sauce.
  10. Stir to mix until everything is fully combined.
  11. Add the mixture to the whipped cream and gently whip with an electric whisk for 1 minute.
  12. Transfer the ice cream to a tub and cover the tub with a lid or cling wrap.
  13. Freeze for at least six hours before serving.
  14. When serving, scoop the ice cream on sugar cones then drizzle with any excess salted caramel sauce.