No-Churn Salted Caramel Cookie Ice Cream
Okay, so I have a love hate relationship with ice cream. I mean, mostly love, but I am also pretty dairy intolerant so if I’m going to assault my body like that, it’s got to be worth it.
So when I tell you, this ice cream is delicious, what I mean is that it is outstanding.
The idea is for this ice cream to be super simple and even more delicious. That being said, we’ve got one major decision to make: homemade or store-bought caramel? While I’m usually much more inclined to go the homemade route with everything, for this I use store-bought unless I already have some caramel on hand. Patience is not my strong suit (yet), so when I’m in the mood ice cream, I want it to be ready yesterday. For this, I used Smucker’s Simple Delight Salted Caramel Topping for this recipe, but feel free to experiment with whatever you have on hand. Don’t overthink it.
The trick to this no-churn ice cream, is keeping the heavy cream super cold so it whips up correctly. Most times before making this, I’ll pop my bowl and whisk attachment in the fridge/freezer for 10min or so just to make sure the cream stays as cold as possible. You can also totally whisk this with a hand mixer or by hand. If you do this by hand, just prepare to be patient and have some seriously sore forearms the next day.
No-Churn Salted Caramel Cookie Ice Cream
Time: 20 min active, 5 hr 15min total
Yield: 6-8 servings
2 cups (1 pint) heavy cream
1 tsp vanilla extract or vanilla bean paste
1 tsp salt
1 14oz can sweetened condensed milk
15-20 Lotus Biscoff cookies
1/2 cup Smucker’s Simple Delight Salted Caramel Topping
In a large mixing bowl, whip heavy cream until soft peaks form, about 5-8 min. If using an electric or stand mixer, start on medium-low, you can increase the speed as the cream thickens. Add in salt and vanilla and beat on medium-high for two more minutes, or until stiff peaks form. Be careful not to overwhip. On medium-low, slowly add in the sweetened condensed milk until the mixture is well combined. Break up the cookies by hand into a variety of sized pieces, reserving a small amount (approx. 1/3 cup) to top the ice cream. Using a rubber spatula, fold in the cookies until just combined.
Add half of your ice cream mixture to your container and smooth it out. Add dollops of the caramel topping and, using a toothpick, swirl them to spread them into ribbons. Add the remainder of the ice cream mixture on top and create some more caramel ribbons on top. Top the ice cream with the reserved cookie bits and loosely cover the top with plastic wrap.
Freeze for at least 8 hrs. Overnight is ideal, but if you can’t wait, I feel ya.
This ice cream is so decadent and creamy and easy, it’s sure to be your new favorite. Plus, it makes for a damn good ice cream cone.
Enjoy!
