No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Additional Time
5 hrs 50 mins
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Total Time
6 hrs
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Servings
8
-
Calories
744 kcal
-
Course
Dessert
No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream
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This is some of the best ice cream I’ve ever had and it’s the easiest to make with just two main ingredients – whipped cream and sweetened condensed milk. It’s a no-cook recipe and the recipe is written to reflect making it with or without an ice cream maker. It’s ridiculously creamy and subtly flavored with bourbon, and ribbons of salted caramel are woven throughout. The crunchy Nutter Butter cookies add a pop of peanut butter flavor and lots of texture, while the chocolate chunks round out this rich, indulgent treat.
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Ingredients
- 2 cups whipping cream or heavy whipping cream – for the No-Ice-Cream-Maker version if using an ice cream maker, use 4 cups/1 quart
- one 14-ounce can sweetened condensed milk
- ¼ cup bourbon if omitting, use 2 tablespoons vanilla extract
- 1 pound 16 ounce package Nutter Butter cookies, or peanut butter-sandwich cookies, coarsely chopped
- 9 ounces semi-sweet or dark chocolate chopped
- ¾ cup+ chocolate sprinkles
- 8 ounces salted caramel sauce (use homemade, divided
Instructions
- These directions (through number 6) reflect the No-Ice-Cream-Maker method.
- To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.
- Add half the can of sweetened condensed milk, bourbon (or vanilla), and fold gently to combine. After it’s combined, add the remaining sweet milk. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. If your mixture has deflated or is on the soupy side, turn the mixer back on, and whip for another few minutes until it’s re-puffed.
- Add the cookies, chocolate, sprinkles, and drizzle about half the caramel sauce over it. Fold gently to combine.
- Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. When you’re transferring the ice cream from mixing bowl to storage container, every few cupfuls, stop and drizzle some caramel sauce in, creating layers of caramel in the container.
- Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.
- If you are Using an Ice Cream Maker – Stir together 4 cups heavy cream, sweetened condensed milk, and bourbon. Stir in the add-ins as indicated in step 4. Follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning. After churning and as you’re transferring it into a container, layer in the remaining caramel sauce as indicated in step 5.
- Adapted from No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream
Nutrition Information
Show Details
Serving
1
Calories
744kcal
(37%)
Carbohydrates
75g
(25%)
Protein
11g
(22%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
15g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
716mg
(30%)
Fiber
5g
(20%)
Sugar
65g
(130%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 744kcal | 37% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 716mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 65g | 130% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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