Caramel Coffee Ice Cream Cake

Ingredients:

For the Ice Cream Base:

• 1 cup (240ml) sweetened condensed milk
• 2 cups (480ml) heavy whipping cream
• 2 tbsp instant coffee powder (dissolved in 2 tbsp hot water)
• 1 tsp vanilla extract

For the Caramel Sauce:

• ½ cup (100g) sugar
• 2 tbsp water
• 2 tbsp butter
• ⅓ cup (80ml) heavy cream

For Garnishing:

• Chocolate chips or shavings
• Extra caramel sauce (optional)

Instructions:

Step 1: Make the Caramel Sauce

1. In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves and turns golden brown (do not stir, only swirl the pan).
2. Remove from heat and quickly whisk in butter until melted.
3. Gradually add the heavy cream while whisking. Return to low heat and stir until smooth. Let it cool.

Step 2: Prepare the Ice Cream Base

1. In a bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
2. In another bowl, mix condensed milk, dissolved coffee, and vanilla extract until well combined.
3. Gently fold the whipped cream into the coffee mixture until smooth.

Step 3: Assemble the Ice Cream Cake

1. Pour half of the coffee ice cream mixture into a loaf pan or mold.
2. Drizzle some caramel sauce on top.
3. Pour the remaining ice cream mixture and smooth the top.
4. Cover the pan with plastic wrap or foil and freeze for at least 6-8 hours, or until firm.

Step 4: Garnish and Serve

1. Remove the ice cream cake from the freezer and unmold it onto a serving plate.
2. Drizzle more caramel sauce and sprinkle with chocolate chips or shavings.
3. Slice and serve immediately.

Enjoy your homemade caramel coffee ice cream cake! Let me know if you’d like additional tips