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5.0 from 6 votes

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream

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.

Prep Time
10 mins
Additional Time
5 hrs 50 mins
Total Time
6 hrs
Servings: 8
Calories: 744 kcal
Course: Dessert

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

    Cup of Yum
  1. These directions (through number 6) reflect the No-Ice-Cream-Maker method.
  2. 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.
  3. 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.
  4. Add the cookies, chocolate, sprinkles, and drizzle about half the caramel sauce over it. Fold gently to combine.
  5. 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.
  6. 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.
  7. 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.
  8. Adapted from No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream

Nutrition Information

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

% 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.