This No-Churn Caramel Swirl Ice Cream is incredibly easy and absolutely fabulous. Ultra creamy with minimal effort required. With just a few ingredients needed, you can make and enjoy your own ice cream within record time. This dreamy ice cream doesn’t require an ice cream maker, so start your home made ice cream adventure today.
Ah yes, ice cream season is coming! Although, I totally eat ice cream all year long, because why not!? This No-Churn Caramel Swirl Ice Cream is just one of many that I absolutely adore. It’s sooooo easy! I mean seriously, you don’t even need an ice cream maker. Technically, if you want to be hard core, you can even make this all by hand instead of the mixer whipping the cream.
Like most no-churn ice cream recipes, this has just a few basic ingredients that are easy to find. Heavy cream, a little sugar and sweetened condensed milk are the primary ingredients. I opted to make my own caramel sauce, but store bought will definitely do! This No-Churn Caramel Swirl Ice Cream comes together in a matter of minutes and you can enjoy within 24 hours! Or at least a few hours after it has had time to freeze… Gather you ingredients and get making ice cream!
What you’ll need for the No-Churn Caramel Swirl Ice Cream
- heavy cream
- sweetened condensed milk
- granulated sugar
- vanilla extract
- caramel sauce, homemade or store bought
That’s it! Only 5 ingredients needed and you can be on your way!
How to make the no-churn ice cream
This is probably one of the easiest recipes you’ll ever make. Seriously. Start with fitting a stand mixer with the whisk attachment, or you can use a hand held mixer. Pour the heavy cream, vanilla extract and sugar into the bowl. Whisk until medium stiff peaks form. Meaning, when you remove the whisk, the heavy cream mostly holds a peak. Drizzle the sweetened condensed milk and some of the caramel sauce over the whipped cream and fold in with a rubber spatula until completely combined. Folding instead of stirring allows the air to stay in the whipped cream. If it gets too deflated, then the mixture will freeze rather solid instead of creamy and smooth.
Pour the mixture into a freezer container. A loaf pan, small baking dish, Tupperware container, really anything that can freeze will suffice! Drizzle/spoon the remaining caramel sauce over the mixture and swirl into the heavy cream. This step isn’t totally necessary, but it adds a beautiful touch and a lovely swirl after you scoop it. Pop in the freezer and let freeze completely overnight. Or, if you’re really anxious for ice cream, make it in the morning, then you could probably eat it by dinnertime. That’s it! See, I told you it was simple!
Notes & tidbits
If you use store bought caramel, you might consider reducing the sugar to 1/4 cup as store bought caramel is generally quite sweet.
This ice cream will last in the freezer for several weeks, as long as it is tightly sealed.
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 (14 oz.) can sweetened condensed milk
- 1/4 cup plus 3 Tablespoons caramel, divided
- Fit a stand mixer with the whisk attachment, or have ready a hand mixer.
- In the mixing bowl, beat the heavy cream, sugar and vanilla until medium-stiff peaks form. Pour the sweetened condensed milk and 1/4 cup caramel over the whipped cream. Using a rubber spatula, fold the ingredients into the whipped cream, just until combined.
- Pour the mixture into a freezer safe container, smoothing the top. Drizzle the remaining 3 tablespoons caramel over the top and swirl in using a butter knife. Place in the freezer and let freeze overnight, or at least 6 hours.
This ice cream will last for several weeks in the freezer, just be sure to wrap or cover it well!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 227
Nutritional information is only an estimate.