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A summer-worthy treat, French Vanilla and Caramel Affogato Frappe tops homemade frappe with a scoop of no-churn caramel ice cream.
I recently came to realize that the weather has a lot to do with influencing what I share here. This past week in Southern California, it was blazing hot! It was all I could do not to have a scoop (or two) of ice cream for every meal of the day.
I’ve never claimed myself to be a girl of strong will power, so one day I gave in and decided to make my own ice cream. July is national ice cream month anyway, so I had an ulterior motive – to share a recipe for you guys to enjoy during national ice cream month ;)
Like many of my readers, I don’t own an ice cream maker. I turned to a no-churn method of ice cream making, one that I’ve used many times in the past.
You begin by adding mix-ins and flavors to condensed milk. As I have done many times before, I used International Delight® Caramel Macchiato coffee creamer as my flavor of choice and drizzled in some caramel sauce.
Next, you whip heavy cream until it forms stiff peaks and then fold it into the condensed milk. That’s essentially it! I topped it with some more caramel sauce for effect :)
Freeze it for a few hours and before you know it, you have your very own batch of creamy, homemade ice cream!
But wait, there’s more! Like I said, it was blazing hot this past week so I couldn’t stop at just ice cream. Y’all know how much I LOVE coffee, so I decided to make a summer-worthy affogato. For those of you who don’t know, an affogato is essentially a coffee float, typically made with a scoop of ice cream and poured over with hot espresso.
In the scorching heat, I couldn’t bring myself to brew hot anything, so I made a frappe.
I filled an ice cube tray with leftover morning coffee and froze it. Then, I blended the coffee ice cubes with some milk and International Delight® French Vanilla coffee creamer. The icy caffeinated French vanilla concoction was pure slushy heaven!
Time for assembly. One scoop of homemade caramel ice cream on top of the frappe. Lookin’ good!
Didn’t stop there either. What’s ice cream and coffee without whipped cream? I added a dollop of Reddi-wip® Extra Creamy. It’s getting there!
As a kid, Reddi-Wip was always my favorite brand of whipped topping. Only in my adult life did I figure out that was probably because it’s made from real cream without any hydrogenated oils, artificial flavors, or sweeteners! As a bonus, the cream comes from the milk of cows not treated with artificial growth hormone.
For the final touch? A drizzle of thick, caramel topping. Now that’s a treat worthy of national ice cream month! I call it French Vanilla and Caramel Affogato Frappe. What do you think?
My favorite part of this recipe is that I didn’t use up all the creamer or Reddi-wip topping. We really enjoy adding the creamers to our morning coffee and Reddi-wip topping to our weeknight desserts for a little something special.
- 3 cups water
- 3 heaping teaspoons instant coffee
- 1 1/2 cups milk
- 2 cups heavy cream
- 1 can (14 ounces) condensed milk
- 1/3 cup International Delight Caramel Macchiato
- 2 tablespoons caramel topping
- 1/2 cup International Delight French Vanilla coffee creamer
- 1 can Reddi-Wip Extra Creamy
Place water in a microwave safe bowl and heat in the microwave for 3 minutes. Add the instant coffee and stir until dissolved. Pour into two ice cube trays and freeze overnight.
Once the ice tray is in the freezer, begin making the ice cream. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high until stiff peaks form.
In a large bowl, stir together the condensed milk and International Delight Caramel Macchiato. Fold in the whipped cream. Add 1 tablespoon of caramel topping and gently fold in, being careful not to fully mix, to maintain strands of caramel.
Transfer to a quart-size, freezer-safe container with lid, and freeze overnight.
Once frozen, place the coffee cubes in a blender and add the milk and International Delight French Vanilla coffee creamer. Pulse until all ice has blended. Divide among 4 serving glasses.
To each glass, place 1 scoop of the caramel ice cream on top of the French vanilla frappe. Top with Reddi-Wip and divide the remaining 1 tablespoon of caramel among the glasses.
Frappe inspired by The Chunky Chef.
Pick up everything you need to make my French Vanilla and Caramel Affogato Frappe at your local Walmart.