This past week, I got to try something new. I’ve always wanted to make homemade ice cream, but for the longest time I was afraid to try because I didn’t have an ice cream maker. Then I joined some of my favorite bloggers for Ice Cream Week and decided now was as good a time as any to get over my fear of making ice cream and just go for it. And boy am I glad I did. So here I have for you this delicious no churn ice cream recipe.
If you’ve been around this blog for a while, you may have noticed a theme with my recipes. I love challenging myself when it comes to recipes. I’m not talking about anything crazy, I’m talking about the recipes you look at and think “I couldn’t make that.” Those are the recipes I push myself to try and hope for the best.
And usually, what I discover is that the recipes I always think are too difficult to make at home really aren’t that difficult to make. They take some patience and maybe some trial and error, but each recipe you try and succeed at, you’ll slowly build confidence that you?can make those recipes you think are too hard.
There are lots of ways to make ice cream at home. Some require fancy machines, some require lots of ingredients. I will eventually try out other ways to make ice cream, but I’m skeptical that I will find another recipe that is as creamy and simple to make.
I’ve been wanting to make homemade caramel for the longest time. I tried once before but it’s a lot more difficult to do on an electric stove than a gas stove. So now that I have a gas stove at my disposal, I decided homemade salted caramel sauce was he perfect topping for this no churn ice cream. If you don’t want to make your own caramel, you can certainly use the store bought kind, but if you do, I highly recommend this tutorial from The Baker Chick.
This homemade ice cream recipe is so easy, it’s almost silly. When Steven first tried this he was kind of in shock. He couldn’t believe that I had made it a) without an ice cream maker and b) with only four ingredients. Yes, just four ingredients is all you need.
- 2 cups heavy cream
- 1 14-ounce can of sweetened condensed milk
- Salted caramel sauce
- Hot fudge sauce, if desired.
- Make salted caramel ahead of time, set to side to cool
- Using a hand mixer, mix heavy cream until stiff peaks begin to form (this may take 4-5 minutes depending on your speed)
- Fold in sweetened condensed milk to whipped cream
- Freeze in loaf pan, tupperware container or glass bowl for 1 ½ hours
- Remove ice cream from freezer, and add in desired amount of caramel and fudge (I recommend heavier on the caramel and lighter on the fudge)
- Fold fudge and caramel into ice cream
- Freeze for at least three more hours or overnight
- Before scooping, drizzle caramel or fudge (if desired) on top of dish and place back in freezer for 15 minutes to harden sauces
- Scoop and serve immediately!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 90mgSodium: 135mgCarbohydrates: 44gFiber: 0gSugar: 43gProtein: 7g
I’m really not sure what the best part of this recipe is but I’ll name a few. Easy to make. Less than five ingredients. Creamy ice cream consistency. Super delicious flavor. That should cover most of your bases!
To continue celebrating Ice Cream Week, I’m joining?18 other bloggers to share innovative ice cream recipes with you. We’re using the hashtag #weekofsundaes on social media this week. Check out our blogs to see all of our innovative ice cream recipes throughout the week:
Ashley at Spoonful of Flavor // Ashley at Cookie Monster Cooking // Madison at Wetherills Say I Do // Erin at The Speckled Palate // Julia at Tag & Tibby // LeAndra at Love & Flour // Molly at Hey There Sunshine // Nick at Macheesmo // Meredith at Meredith Noelle // Heather at Sugar Dish Me // Linda at Brunch with Joy // Katie at Twin Stripe // Erica at Crumby Cupcake // Beth at bethcakes // Meghan at Cake ?n Knife // Dan at The Food in my Beard // Bethany at Bethany Grow // Cate at Chez CateyLou // Susannah at Feast + West