No Churn Caramel Ice Cream
Whip up a batch of this No Churn Caramel Ice Cream in a flash. Rich, creamy ice cream with crunchy, candied almonds for lots of texture.
Servings 6 servings
For the Candied Almond:
- 1/4 cup water
- 1/2 cup sugar
- 3/4 cup slivered almonds
- pinch of salt
- 1/4 tsp. vanilla extract
For the Ice Cream Base:
- 14 oz. sweetened condensed milk
- pinch of salt
- 1/2 tsp. vanilla
- 1/4 cup caramel sauce
- 2 cups heavy whipping cream
- 2-3 Tbsp. caramel, for swirling
Add water and sugar to a saucepan and bring to a boil over medium heat. Add the almonds, up the temperature to high heat and stir constantly until the water has evaporated. The sugar will start to dry out at this time and stick to the almonds. Be sure to constantly stir so that the sugar doesn't burn. Lower the heat to medium-low and continue stirring until the almonds start to get a little shiny. Remove from heat and mix in vanilla and a pinch of salt. Dump out and spread into an even layer on a piece of parchment paper or foil. Allow to cool.
While almonds are cooling, mix together the sweetened condensed milk, salt, vanilla, and 1/4 cup caramel sauce in a large bowl. Set aside.
In a stand mixer, whip the heavy cream until stiff peaks form. Stiff peaks = life the whisk out of the whipped cream and if the peak stays strong it's ready. If you don't have a stand mixer you can do this by hand.
Fold the whipped cream into the sweetened condensed milk mixture. Mix in cooled candied almonds. Spread in a 9x9 pan and drizzle with remaining caramel sauce. Swirl with a knife. Cover well and freeze for at least 4 hours.