Caramel Macchiato Ice Cream | Nikki's Coconut Butter


Caramel Macchiato Ice Cream

Written by Nikki Velez | August 09, 2016

This is one of our favorite summer treats! Homemade ice cream is the best and this one is quickly becoming one of our favorite flavors! This Caramel Macchiato Ice Cream tastes just like those tasty coffee beverages from your favorite coffee shop, but way better! Why? Because it's not loaded with tons of sugar and syrups and because it's homemade! I forgot to mention, it's also dairy free (unless you use the heavy cream) and low in sugar so pretty much guilt free, right?
I hope you love this one by our friend Denise!
For the caramel
  • 2 tbsp Honey Pecan Pie coconut butter
  • 1/3 cup maple syrup
  • 1-2 tbsp coconut cream/heavy cream
For the ice cream
  • 3 egg yolks
  • 1 cup full fat canned coconut milk
  • 1 tbsp raw honey
  • 1.5 tsp vanilla
  • pinch of salt
  • 1.5 tbsp instant coffee

  1. Prepare the caramel by melting the Honey Pecan Pie coconut butter and maple syrup together. Bring to a soft simmer and allow the mixture to reduce for 3-5 minutes until thicken. Remove from heat and whisk in 1-2 tbsp coconut cream/heavy cream. Set aside.
  2. To make the ice cream base, whisk together the egg yolks, honey and vanilla in a bowl until combined. In a medium saucepan, heat the coconut milk over medium heat until it just begins to steam. stir in the instant coffee. Remove the heated coconut milk and slowly temper the egg yolk mixture by adding a little bit at a time while whisking. Pour the custard mixture back into the saucepan and continue cooking over medium low heat until the mixture thickens enough to coat the back of a spoon (be sure to stir constantly to avoid scrambling the eggs). 
  3. Strain the custard through a fine mesh sieve into a clean bowl. Place the bowl into a larger bowl filled with iced water. Allow the custard to cool in the ice bath for 10-15 minutes before cooling in the fridge for at least 2 hours or over night. 
  4. Make ice cream according to manufacturer's instructions on your ice cream maker. Drizzle with caramel sauce. 

Recipe and photos by our friend Denise, who has an amazing culinary taste and an eye for beautiful photography! Check her recipes out at

Tagged: caramel macchiato, caramel macchiato ice cream, coffee, dessert, honey pecan pie, ice cream, low sugar, no dairy, no soy, paleo, primal, summer