I Scream, You Scream...

We all scream for ICE CREAM.

Do you know my husband doesn't like ice cream?  What a weirdo.  (I mean that in the most loving way, of course.)

I grew up in a household where ice cream was ALWAYS in the freezer.  Not unusual I suppose, if you remember that I hail from Vermont, the land of Ben & Jerry's.  It goes without saying that I love ice cream.

A while back, I entered a giveaway from Family Fresh Cooking for a Kitchen Aid ice cream maker attachment - and WON.  (Picture me, doing the happy dance)  Now my beloved, cherished and adored Kitchen Aid mixer would do even more than mix up cupcake batter and frosting!  It would make ice cream!  Oh, happy day.

What better way to test it out for the first time than with a batch of caramel macchiato ice cream.  You know we love our coffee around here, and I happened to have caramel sauce left over from a batch of Snickers Cupcakes I made recently.  This recipe could not be easier and ohmygoodness...so good.

So here's the recipe that I adapted ever so slightly from AllRecipes.com

  • 1 cup light vanilla soy milk
  • 2 tablespoons instant coffee granules
  • 1 cup white sugar
  • 1 pinch salt
  • 2 cups half and half cream
  • 1/2 cup caramel dessert sauce


  1. Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the cream, then cover and refrigerate until chilled, at least 2 hours. (I refrigerated overnight)
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.