Caramel Crunch Ice Cream Recipe
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Caramel Crunch Ice Cream Recipe
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This creamy homemade no-churn caramel crunch ice cream recipe with salted almonds is the perfect make ahead dessert for summer entertaining.
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Ingredients
Caramel Crunch
- ¾ cup granulated sugar
- 2¼ tablespoon water
Caramel Ice Cream
- 1 can sweetened condensed milk (14 oz.)
- 2 cups heavy whipping cream (1 pint)
- 2 tablespoon sea salt caramel sauce (see notes)
- ¼ teaspoon salt
- ½ cup salted and roasted almonds
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Instructions
Caramel Crunch
- Add the sugar and water to a sauce pan, stir to mix, and cook on high heat.
- Once the sugar dissolves and starts to bubble don't stir it.
- You will see the edges start to turn brown within 5 minutes. Give the saucepan a gentle swirl at this point and continue to cook the sugar until it's a medium brown color (usually 1-2 minutes). (see notes)
- Pour the liquid caramel on a greased baking sheet and set it aside to cool and harden (about 20 minutes).
- Remove the hardened caramel from the sheet, place it in a Ziploc bag and use a rolling pin or other hard object to crush it into small pieces.
Caramel Ice Cream
- Grind the almonds into small pieces and mix with the prepared caramel crunch.
- Mix the caramel sauce, condensed milk, and salt in a bowl.
- Whip the cream until you have stiff peaks. (see notes)
- Gently fold in the condensed milk mixture. (see notes)
- Add the crunch and almonds and gently swirl with a fork to mix in.
- Place your ice cream in an airtight container and freeze for a minimum of 6 hpurs before serving.
Notes
- Sea salt caramel sauce: Ghirardelli's sea salt caramel is my preferred caramel sauce for this recipe, but feel free to use an alternate brand.
- Making the caramel crunch: The trick to making a caramel crunch is not to stir it after the sugar dissolves and bubbles. Watch it closely at this point; it will turn a beautiful caramel color within minutes. Overcooking results in a scorched bitter flavor, so have your baking sheet ready and pour it as soon as it's the right color.
- Grease the baking sheet: This is essential and makes peeling the hardened caramel off the sheet easy.
- Whipping the cream: Chill the cream, your mixing bowl, and your beaters. This results in excellent volume for the whipped cream. Whip until you have stiff peaks, and the cream stays in place if you flip your bowl upside down.
- Mixing the ice cream: Gently fold in the rest of the ingredients so the cream maintains its airy texture.
Nutrition Information
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Serving
1scoop
Calories
496kcal
(25%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.001g
Cholesterol
84mg
(28%)
Sodium
169mg
(7%)
Potassium
309mg
(9%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
1011IU
(20%)
Vitamin C
2mg
(2%)
Calcium
207mg
(21%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8scoops
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1scoop | |
| Calories | 496kcal | 25% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 84mg | 28% |
| Sodium | 169mg | 7% |
| Potassium | 309mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 207mg | 21% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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