Ingredients

The following ingredients have 4 Servings
  • 4 tbsp. butter
  • 1/4 cup plus 2 tbsp heavy cream
  • 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 1/2 t. salt
  • 1 tsp instant coffee
  • 2 cups heavy cream
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 3 egg yolks ***
  • 1 tbsp vegetable glycerin
  • 1 tbsp instant coffee
  • 1/2 - 1 tbsp water

Instruction

  • First, you will be making the caramel. Combine 1/4 cup cream, 3 tbsp butter, and sweetener and cook over medium low heat. Stir frequently until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, instant coffee, remaining 1 tbsp butter, and remaining 2 tbsp cream. Stir until smooth. Set aside and let cool to room temperature.
  • Next, put the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
  • Meanwhile, mix the 1 tbsp instant coffee with 1/2 tbsp water until a paste forms. You can add 1/2 tbsp more water if necessary.
  • When the ice cream looks done spoon half of it into the pan you will freeze it in. I used two loaf pans. Put in the freezer. Add the coffee paste to the remaining ice cream and churn for an additional five minutes.
  • Remove the pans from the freezer. Spoon the coffee ice on. Gently swirl the two ice cream flavors together. Take a butter knife and make a zigzag line down the center. This helps swirl in the caramel. Pour the caramel sauce into the crevasse. Gently swirl a little more. Put the pans back in the freezer until firm.