Skinny Caramel Macchiato Ice Cream with Homemade Caramel Drizzle

By vealam

Ingredients

• 2 cups International Coffee Caramel Macchiato Iced Coffee
• 1 cup coconut milk, full fat
• 1/2 cup Truvia, or sweetener of choice
• 1 Tbsp instant coffee
• 1 Tbsp vanilla extract
• 1 Tbsp Xanathan Gum**
• 1/2 cup homemade caramel sauce

Details

Servings 4
Preparation time 15mins
Cooking time 19mins
Adapted from thehousewifeintrainingfiles.com

Preparation

Step 1

Prepare ice cream machine. [I use the Kitchen Aid Stand Mixer Ice Cream Attachment]
In a saucepan, combine all the ingredients for the iced coffee, coconut milk, trivia, instant coffee, vanilla extract and xanthan gum. Stir until combined and heated through.
Chill the ice cream mixture for 3 hours or until chilled.
Add the mixture to the ice cream machine and churn based on manufacture's instructions.
Meanwhile, make the caramel sauce, if not already made.
If caramel sauce is not room temperature, heat through so it is pourable.
In last few minutes of ice cream churning, drizzle in caramel sauce.
Add ice cream to freezable container, and freeze 4 hours or until frozen then devour!

NOTES
*Cook time includes freezer time.
**Xanthan Gum is a gluten free thickener. You can leave it out, but your ice cream will be a bit more icy.