This no-churn, velvety vanilla ice cream with ribbons of sweet and salty caramel requires no eggs or an ice cream machine! Next, try my no-churn homemade Americone Dream.
The past weekend, my KitchenAid ice cream bowl shattered. When I say broken, I don’t mean it was dropped and smashed into a million pieces or something. It suddenly began pouring a blue liquid everywhere. And since I don’t like the concept of a blue chemical in my ice cream (no matter how gorgeous it looks in swirls), I threw it out.
As a result, I’m without an ice cream machine. Yet, since ice cream is my true passion, I can’t simply give up! You are seeing my exploration into no-churn ice cream recipes. Maybe everything will be alright. Or maybe I’ll come up with something extremely bizarre that ends in heavy cream splashed across my kitchen ceiling. In any case, ice cream will be produced.
- Homemade ice cream with condensed milk
- Ice cream with no eggs is possible!
- Salted caramel ice cream – no eggs, no ice cream maker
- No Churn Salted Caramel Swirl Ice Cream
- Does Aldi sell salted caramel ice cream?
- Who makes caramel swirl ice cream?
- Can caramel made with condensed milk be frozen?
- Why is salted caramel ice cream so good?
- Does Blue Bell make a salted caramel ice cream?
- What happened to Aldi ice cream?
- What caramel swirl does Dunkin use?
- Does Dunkin Donuts sell caramel swirl?
- What brand is salty caramel ice cream?
- Why condensed milk won t freeze?
Homemade ice cream with condensed milk
A pint of heavy cream and a can of sweetened condensed milk are my new favorite ice cream bases. Do you understand why? Because that’s all there is to it. There are two components. From there, you may add anything!
Fortunately, this was my first time using a can of sweetened condensed milk, and it came out nicely.
Because of the high sugar and fat content, I’m always hesitant to use sweetened condensed milk in recipes, but I’ve come to accept that it’s magical in many ways, one of which is making creamy, dreamy ice cream.
Ice cream with no eggs is possible!
And the fact that there is no need to make a custard foundation is a great plus for me. I just despise it. I really believe it. You must temper the eggs, keeping the heat low enough so that they do not scramble, strain them, and just no. I don’t want to.
So this is a simple method to create homemade ice cream without having to worry about the eggs.
Salted caramel ice cream – no eggs, no ice cream maker
I chose salted caramel this time for three reasons:
- Caramel is a favorite of the guy.
- The boyfriend got a jar of Schlotterbeck & Foss Caramel Sea Salt Dessert Sauce as a Christmas present that has been unopened in the cupboard.
- WHAT OTHER REASON DO YOU NEED? IT’S SALTED CARAMEL!
I suppose this list may have ended at #3.
How adorable are these tiny cups? The answer is adorable.
If you don’t have a jar of S&F dessert sauce on hand, you may use regular caramel sauce and add the sea salt yourself (as I outline in the recipe itself). Alternatively you could go out and purchase a case jar and be perfectly content with your life selections because YOLO.
P.S. I had to look up yolo in order to find out how to use it. Folks, I’m becoming old.
No Churn Salted Caramel Swirl Ice Cream
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
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- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 1 pint of thick cream
- sweetened condensed milk 14 oz.
- cup caramel, plus more for garnish
- 1 teaspoon sea salt, plus more for garnish
- Whip the heavy cream in a large mixing bowl with an electric mixer fitted with the whisk attachment. Whip the cream until firm peaks form, starting on low and then increasing to high speed.
1 quart thick cream
- Fold in the condensed milk with a spatula until fully mixed.
sweetened condensed milk 14 oz.
- 1 teaspoon sea salt and 2 cups caramel
Stir in the caramel and sea salt.
- Fill a freezer-safe jar halfway with the mixture. Drizzle with caramel and gently swirl with a spatula to form elegant swirls. Finish with a sprinkle of sea salt.
- Place in the freezer for at least 8 hours, ideally overnight, with an airtight cover.
- Scoop, plate, and devour!