Best Caramel Cream Coffee Recipes

CARAMEL-PECAN SOUR CREAM COFFEE CAKE

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM

Steps:

• Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
• Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
• Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
• Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
• Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
• While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
• Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
• With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
• When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
• Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)

MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE

Steps:

• Arrange 1 scoop of each ice cream in each of 6 stemmed glasses. Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm Coffee-Caramel Sauce over ice cream in each glass. Top with whipped cream. Sprinkle with ground coffee beans.

COFFEE CARAMEL SWIRL ICE CREAM

Steps:

• Make caramel swirl:
• In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
• Make custard:
• In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
• In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

SPICED COFFEE ICE CREAM BOMBE WITH CARAMEL SYRUP

Steps:

• For ice cream: Line 9-cup charlotte mold or 9-inch-diameter soufflé dish with double-thick layers of plastic wrap, extending over sides; place mold in freezer.
• Mix half and half and cream in large saucepan; scrape in seeds from vanilla beans; add beans; bring to simmer; whisk yolks and sugar in large bowl to blend; gradually whisk in hot half and half mixture; return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil); strain into large bowl; dvide custard equally between 2 medium bowls; add espresso powder and spices to custard in 1 bowl, stirring until espresso powder dissolves; cover and chill both custards until cold.
• Process coffee-spice custard in ice cream maker according to manufacturer’s instructions; spoon ice cream into mold; using back of spoon and working quickly, spread ice cream over bottom and up sides of mold, leaving center hollow (you may need to freeze ice cream for a while if it becomes too soft and starts to melt down the sides before molding); feeze until firm, about 1 hour; using back of spoon, respread ice cream up sides of mold and even with top rim; place mold in freezer.
• Process plain custard in ice cream maker according to manufacturer’s instructions; add cookie crumbs during last 1 minute of processing; spoon ice cream into center of mold, filling completely (reserve any remaining ice cream for another use); cover bombe; freeze overnight (can be made up to 1 week ahead; keep frozen).
• For syrup: Stir sugar and ¼ cup water in medium saucepan over low heat until sugar dissolves; increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan; add brandy and remaining 3 tblsps water (stand back!); stir over low heat until caramel syrup is smooth; cool (can be prepared 1 day ahead; cover tightly and let stand at room temperature).
• Whip cream in medium bowl to stiff peaks; spoon whipped cream into pastry bag fitted with medium star tip; unmold bombe onto serving plate; peel off plastic; pipe columns of cream up sides of bombe; pipe more cream on top of bombe; serve with syrup.

NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM

Steps:

• Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
• Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
• Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
• Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

CARAMEL-CREAM MACCHIATO COFFEE

Steps:

• Beat whipping cream, caramel topping and vanilla extract with an electric mixer on low speed until soft peaks form.
• Divide the caramel-whipped cream into 2 mugs then pour hot brewed coffee over the top.

CARAMEL CREAM COFFEE

Steps:

• Pour coffee into large mug. Add syrup.
• Stir until blended.
• Top with whipped cream and cinnamon.

CARAMEL COFFEE CREAM PARFAITS

Steps:

• In top of double boiler over hot water, place caramel and whipping cream.
• Stir until caramels are melted and sauce is smooth.
• Layer sauce and ice cream in 4 parfait glasses, beginning and ending with sauce.
• Top each parfait with chopped pecans.

CARAMEL-COFFEE ICE CREAM SANDWICHES

Steps:

• Prepare batter for Brownie for Ice Cream Sandwiches; stir in coffee granules. Bake and cool according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm. , Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in coffee beans. Wrap in plastic; freeze on a baking sheet until serving.

CARAMEL AND CASHEW PULL-APART BREAD WITH COFFEE ICE CREAM

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease a 12-cup Bundt pan with cooking spray.
• Stir to combine the muscovado sugar and butter, then set aside. In a large bowl whisk to combine the granulated sugar and cinnamon. Coat 10 to 12 pieces of the dough in the cinnamon-sugar mixture and place the pieces in the bottom of the prepared pan. Sprinkle in 1/4 cup of the cashews. Drizzle with one-quarter of the butter mixture. Repeat the layering process two more times, and finish with a layer of the coated dough drizzled with the butter. Bake for 45 minutes.
• Cool the bread slightly, about 5 minutes, then turn out onto a plate or platter. Serve with coffee ice cream.
• In a large bowl, whisk to combine the flour, sugar, salt and yeast. In a medium saucepan, heat the milk and butter just until the butter melts. Stir the liquid into the flour mixture. Stir in the egg and mix until a shaggy dough forms. Turn the dough onto a work surface and knead until it is smooth and elastic, 5 to 8 minutes. Grease a large bowl with butter. Transfer the butter to the prepared bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes.

CARAMEL & COFFEE ICE CREAM SANDWICH

Steps:

• Mix the chocolate coffee beans into the softened ice cream until combined, then transfer to a small loaf tin and freeze for a few hours or until solid.
• Use cookie cutters to cut the ice cream to the same size as the waffles, then sandwich between two waffles.

CARAMEL-SCOTCH CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans., On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture., Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack to cool completely. Refrigerate until cold.

COFFEE-CARAMEL ICE CREAM PIE

Steps:

• Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. (Can be prepared 4 days ahead.)
• Serve pie with Hot Caramel Sauce.
• To make Hot Caramel Sauce:
• Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.) Makes about 2 cups.

COFFEE CREAM CARAMEL

Steps:

• Making the caramel:
• - In a small saucepan, add sugar and water.
• - Let it come to a boil on medium heat.
• - Do not stir the mixture. Just swirl the saucepan to caramelize the sugar evenly.
• - When golden or light brown, pour the caramel into the ramekins.
• - Let it cool completely before pouring the cream mixture on top of it.
• - Place the ramekins in a baking dish.
• In a saucepan, heat the evaporated milk.
• In a bowl, whisk the eggs with vanilla, coffee, and sugar until creamy and lighter in color.
• While whisking, gradually add the hot milk. Run the mixture through a sieve.
• Pour the cream mixture over the caramel.
• Pour hot water in the baking dish, covering bottom half of the ramekins.
• Bake in a preheated oven at 350F/180C for 40 minutes.
• Let the cream caramel cool for 2 minutes. Run a half-inserted knife along the edges of the ramekin. Shake the ramekin lightly then flip it on a serving plate.
• Let it cool and then chill for an hour before serving.

NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM

Steps:

• Whisk the condensed milk, espresso powder, 1 Tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.).
• Beat the remaining 1 1/2 cups heavy cream in a separate bowl with a mixer on medium-high speed until stiff peaks form, 1-2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
• Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee pieces; drag a rubber spatula through the mixture to lightly swirl.
• Spoon the mixture into a freezer-safe 9-by-5 inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee pieces; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.