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Creamy, cool no churn ice cream is given the coffeehouse makeover with International Delight Iced Coffee in Caramel Macchiato!

There’s a quip about how “Repeating the same action over while expecting different results is the definition of insanity.” However, what if one does different actions over while expecting the same result each time? Would that be in fact sanity? Or insanity within insanity? A bit of “insanityception?”

Regardless, after a string of hot days, and a long line of visits from friends and family, both surprised and planned, I found myself tired of the standard ice pop – which I have a habit of making myself. Could I perhaps prepare the ice pops differently, while expecting the same icy treat? Yes, these are the sorts of things tired gourmets think about. Inventors try to reinvent the lightbulb…I try to reinvent ice pops. My usual trick is to mix crushed candies, whipping cream, and then the flavorings. Favorites with the family, especially the younger ones, I basically have to have these on hand if I’m to please these early August house crowds.

Aside from changing up the flavors, say using frozen fruit instead of chopped candies, or something along those lines, I wanted to do something completely different. I wanted the day’s guests, and myself for that matter, to be really surprised by what came out of the freezer.

The question, of course, was how? How, really, could I reinvent my homemade ice cream?

Still pondering this question the following day as I took my morning coffee, it was a bit like a scene out of a movie. I found myself staring blankly into my morning brew, the haze of the previous night’s sleep still blurring my vision as I watched the cream swirl into the blackness.

Then, of course, the obvious struck. The only thing better than coffee in the morning, is iced coffee on a warm summer day. During a supply run to Walmart, I had picked up a few International Delight Iced Coffees, both in Caramel Macchiato and Mocha available now in the refrigerated tea/juice section. While I had originally picked these up for their great coffeehouse taste, and since they are fridge friendly, I now realized that these would also be great for precisely the recipe I had in mind.

No Churn Caramel Macchiato Ice Cream. It really seemed quite simple in that moment.

A brief check of the pantry revealed I had the single additional ingredient that I would need- chocolate syrup, which I would fold into the ice cream batter for a nice chocolatey flavor.

Caramel Macchiato Ice Cream {No Churn}

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Author: Living the Gourmet
Total Time: 10 minutes
Yield: 6 1x

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Ingredients

Units Scale

16 ounces heavy cream
12 ounces sweetened condensed milk
8 ounces International Delight Iced Coffee - Caramel Macchiato
1 tablespoon Chocolate syrup, optional
Turbinado sugar for sprinkling, optional
Caramel sauce for drizzling, optional

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Instructions

In a chilled metal bowl, whip the cream until soft peaks form.
Fold in the sweetened condensed milk and chocolate syrup while slowly adding the iced coffee.
Place the ice cream in an air tight container and freeze for 6-8 hours or until the mixture is of ice cream consistency.
Serve alone or in a cone and sprinkle with turbinado sugar and/or caramel if desired.

Notes

*Prep Time does NOT include Inactive Prep Time

Prep Time: 10 minutes
Category: Dessert

Nutrition

Serving Size: 1

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Needless to say, I was very happy with the result, as well as quite surprised.

What are some of your favorite summer cooldown treats? Or what are some of your favorite iced coffee recipes? We would love to hear to from you.

Looking for more at-home coffeehouse inspired recipes? Find your Delight here!

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Enjoy with Love!

Caramel Macchiato Ice Cream {No Churn}