I’m still holding onto summer…which means making homemade ice cream isn’t over quite yet!! Have you tried this maple pecan ice cream yet?! It’s no-churn and literally made in a matter of minutes. The base of that recipe is simply vanilla…so if you aren’t quite sold on the maple/pecan flavors (it was my husband’s idea! Haha) you can always just make that recipe using pure vanilla extract in place of the maple, and omit the pecans!
Not gonna lie, this double chocolate caramel chunk ice cream flavor is MUCH more up my alley than maple pecan (which was created for my husband!). Plan vanilla ice cream is just…too boring to eat plain in my opinion. UNLESS it’s eaten with a fruit pie or dessert such as this delicious blueberry crisp. (As a side note, I’ve also made the crisp recipe substituting peaches in place of the blueberries). I’m thinking I need to try an apple version this fall…
ANYWAYS. Back to this recipe at hand. This ice cream base uses just TWO ingredients!! So simple. Here’s a little more about the ingredients in case you have procrastinated and are still missing out on one of life’s simple joys of no churn ice cream. 🙂 (No, not being dramatic. You MUST try it!).
Ingredients
Ice Cream Base
The base of this recipe only requires TWO ingredients, which is pretty incredible especially since it’s no-churn. Heavy cream and sweetened condensed milk combine to form a delicious ice cream that doesn’t require an ice cream maker! You will take two cups of the heavy cream and whip it (I use my Kitchen Aid stand mixer with the whisk attachment, or you can use a hand-held mixer) until it is fluffy and becomes whipped cream. The whipped cream is combined with the sweetened condensed milk, and once it is frozen it forms the most delicious ice cream with an incredible texture! The ice cream base was taken from this recipe, and since it’s only two ingredients to begin with, I really don’t have any substitution ideas that will work for this recipe!
Chocolate Caramel Flavor
Now for the fun part…the delicious mix-in ingredients! To make the ice cream base a chocolate versus vanilla flavor, I added in three tablespoons of cocoa powder. And…to make it even more delicious, I added in chopped Rolo’s chocolate caramel candy, because who doesn’t love chocolate and caramel together?!
Let me know if you try this recipe! Leftovers store amazingly well in the freezer without getting rock-hard like many homemade ice creams tend to do. Enjoy! 🙂
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (1 pint) heavy whipping cream, whipped into whipped cream
- 3 tablespoons cocoa powder
- 1-1 ½ cups chopped Rolos (chocolate covered caramel candy), roughly chopped
- Pinch of sea salt
- Using a kitchen aid stand mixer with a whisk attachment or a handheld mixer with beaters, whip the heavy cream until stiff peaks form (as if you were making homemade whipped cream).
- Gently fold in the sweetened condensed milk, cocoa powder, chopped Rolos, and pinch of sea salt with a spatula.
- Transfer ice cream mixture to a freezer-safe container. Freeze at least 4-6 hours or overnight, until firm.
- Scoop and enjoy! ?
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