No ice cream maker required for this no churn, creamy vanilla ice cream with ribbons of sweet caramel and specks of sea salt.
My KitchenAid ice cream bowl broke the other weekend. When I say broke, I don’t mean that it got dropped and shattered into a million pieces – nothing like that. It just started leaking a blue liquid… everywhere. And since I don’t love the idea of a blue chemical in my ice cream (despite how pretty it may look in swirls), I opted to throw it away.
So, alas… I am without an ice cream maker. But since ice cream is my greatest love, I can’t just give up! You’re witnessing my journey into the world of no churn ice cream recipes. Maybe this will be totally fine. Or maybe I’ll come up with some really weird crap that results in heavy cream splattered to the ceiling of my kitchen. Either way, it will result in ice cream.
Thankfully, my first soirée with a can of sweetened condensed milk turned out beautifully. I’m always hesitant to use sweetened condensed milk in recipes due to the high sugar and fat content, but I’ve come to terms with the fact that it’s magical in many ways – one of those ways is creating creamy, dreamy ice cream. And the fact that there’s none of that “creating a custard base” nonsense is a big win for me. I just… I hate it. I really do. You have to temper the eggs, make sure to keep the heat low enough that you don’t scramble them, strain them, and just… no. I don’t wanna.
My new favorite ice cream base is a pint of heavy cream and a can of sweetened condensed milk. You know why? Because that’s it. Two ingredients. From there you can add all the things! This time around I went for salted caramel for three reasons:
- The boyfriend loves caramel.
- The boyfriend received a jar of Schlotterbeck & Foss Caramel Sea Salt Dessert Sauce as a gift at Christmas that’s been in the pantry, unused.
- IT’S SALTED CARAMEL, WHAT OTHER REASON DO YOU NEED?!
I guess this list really could have just been #3.
Also, how cute are these little cups? The answer is “super cute”.
If you’re not lucky enough to have a jar of S&F dessert sauce lying around, you can always use normal caramel sauce and just add the sea salt yourself (as I outline in the recipe itself). Or you could go buy a
case jar and be completely okay with your life decisions because YOLO.
P.S.: I had to google “yolo” to figure out how to use it. Guys, I feel old.
- 1 pint heavy cream
- 14 ounces sweetened condensed milk
- ½ cup caramel, plus more for garnish
- 1 teaspoon sea salt, plus more for garnish
- In a large bowl using the whisk attachment of an electric mixer, whip the heavy cream. Starting on a low speed then slowly increase to high speed, whip until the cream forms stiff peaks.
- Using a spatula, fold in condensed milk and stir until well combined.
- Fold in caramel and sea salt.
- Pour into a freezer-safe container. Top with drizzle of caramel and gently drag spatula through it to make pretty swirls. Top with sprinkling of sea salt.
- Cover with an airtight lid and place in freezer for at least 8 hours, preferably overnight.
- Scoop, serve, and enjoy!