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Photo of Coffee and caramel ice-cream by WW

Coffee and caramel ice-cream

Total Time
4 hr 15 min
15 min
0 min
This simple-as-anything ice cream is a real showstopper. Packed with rich flavour that lingers on the palate, after this you’ll never want shop bought again


Instant coffee

3 tsp

Egg white

2 medium

Sweetened skim condensed milk

400 ml, (1 x 400g can)

Low fat crème caramel

4 tub(s)

Dark chocolate

30 g, grated

Oil spray

1 x 3 second spray(s)


  1. Combine coffee with 1 tablespoon boiling water in a small bowl. Set aside to cool. Lightly spray a 22cm x 12cm (top measurement) loaf tin with oil. Line base and 2 long sides with 1 sheet of baking paper.
  2. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Set aside. Using electric beaters, beat condensed milk in a medium bowl for 2 minutes or until lighter in texture. Fold coffee mixture and 2 tubs of Nestle Diet Crème Caramel into condensed milk. Gently fold in egg whites until just combined. Pour mixture into prepared tin. Cover with foil and freeze for 4 hours or until firm.
  3. Place remaining tubs of Nestle Diet Crème Caramel in a small bowl and stir until smooth. Turn ice-cream out of tin and remove baking paper. Sprinkle with grated chocolate and cut into 8 slices. Serve drizzled with caramel mixture.


TIP: This ice-cream will store in the freezer for up to 2 months. Cover the surface with plastic wrap and then wrap entire tin in foil to prevent freezer burn (when small ice particles form on the surface).