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Salted Caramel Cold Brew Ice Cream

  • Author: Bake to the roots
  • Prep Time: 15
  • Total Time: 240


Delicious homemade ice cream made with cold brew – the perfect summer treat when it’s hot!


  • 2 eggs
  • 3 egg yolks
  • 3/4 cup (150g) sugar
  • 1 1/2 cups (360ml) heavy cream
  • 1 cup (240ml) milk
  • 3/4 cup (180ml) cold brew coffee
  • 1/4 cup (60ml) coffee liquor (e.g. Kahlúa)


  1. Add the eggs, egg yolks, and sugar to a large bowl and mix until well combined. Set aside. Add the heavy cream and milk to a medium sized saucepan and heat up while stirring constantly – the mixture should be hot and almost boiling. Do not let it boil! Remove from the heat and take about a cup of the hot milk/cream mixture and pour slowly into the egg mixture while stirring constantly. Be careful, you don’t want the eggs to cook and curdle, you want a smooth egg/sugar/milk/cream sauce ;) Pour that mixture now into the saucepan with the hot milk/cream – also slowly and stirring/whisking constantly. Place the saucepan back on the heat. Again, stir/whisk constantly and let the mixture thicken until it looks like a thick and creamy sauce. Add the cold brew coffee and liquor, mix in and then remove from the stove and let cool down completely, the place in the fridge for about 2 hours (or longer) so it’s really cool.
  2. Add the ice cream mixture into your ice cream maker and let it do its magic – the time depends on your machine (check the directions). When the machine is done and your ice is creamy and nice, add it to an airtight container and place in the freezer until frozen completely. Serve with some chocolate or caramel sauce or whipped cream. Also nice to make Affogato ;)


  • Enjoy freezin’!


  • Serving Size: 6