No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream

I was so in love with the last batch of ice cream I made, and wondered if it could be topped.

This one sure gave it a run for the money.

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Recipe at averiecooks.com

You can’t compare Funfetti, cake batter, and sprinkles with salted caramel, bourbon, and Nutter Butter cookies. Apples and oranges.

But it sure has been fun taste-testing. Good thing I don’t mind cardio and love to run.

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Recipe at averiecooks.com

It’s a no-cook recipe so you don’t have to stand around whisking eggs, cream, and sugar together, then having to wait for them to cool. I love time-savers.

And the recipe is written to reflect making it with or without an ice cream maker. From the comments on my last ice cream post, most people don’t have ice cream makers. I’m just doing my part to help you beat the heat with these ice cream recipes that can be made by everyone.

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Recipe at averiecooks.com

It’s dangerously easy, taking just minutes to make with two main ingredients – whipped cream and sweetened condensed milk. If you can whip cream and stir in sweet milk and a kitchen sink full of add-ins, you can make this.

Whip the cream, fold in the sweetened condensed milk and bourbon. Use vanilla extract if you’re opposed to bourbon. Although, there’s just as much alcohol in vanilla extract as there is in bourbon. The bourbon is a background note, and adds wonderful depth of flavor, but skip it if you must.

Chop up Nutter Butters and dark chocolate, add sprinkles, and some salted caramel sauce.

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Recipe at averiecooks.com

Fold it all together. Be gentle. Don’t stir like you’re mashing potatoes. Take your time so that you don’t deflate the puffiness of the cream you just whipped. If you have an ice cream maker, the machine does the folding.

Transfer it to a container little by little, stopping to drizzle in some caramel sauce in every few cupfuls, so that when it’s done and you’re scooping out ice cream, there’s ribbons of caramel running through the ice cream.

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Recipe at averiecooks.com

The ice cream is beyond words creamy and rich. Cream, sweetened condensed milk, Bourbon, salted caramel, sprinkles, Nutter Butters and chocolate. Yeah. And so worth it.

There’s something for everyone, with so many textures and layers of flavor.

The chocolate sprinkles and chocolate chunks will keep the chocolate fans happy.

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Recipe at averiecooks.com

The salted caramel breaks up the sweetness from the sweetened condensed milk as does the dark chocolate.

The abundance or Nutter Butters in every bite add so much texture, crunch, and a pop of peanut butter flavor.

I was tempted to add actual peanut butter, but it would have dominated the flavor profile as peanut butter does. I wanted the creaminess of the ice cream, and the other ingredients to shine, too. The Nutter Butters are the perfect middle ground from both a flavor and texture standpoint.

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Recipe at averiecooks.com

The chocolate chunks and sprinkles stay crunchy, while the cookies soften just slightly after being soaked in the rich, luscious, creamy, salted caramel and bourbon bath.

And to think I spent most of my life not even being that into ice cream. I’ve been making up for lost time.

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Recipe at averiecooks.com

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream - Pairing dessert with booze. Dangerously easy with rivers of salted caramel woven throughout! No words.

Print Print Recipe

No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream

This is some of the best ice cream I've ever had and it's the easiest to make with just two main ingredients - whipped cream and sweetened condensed milk. It's a no-cook recipe and the recipe is written to reflect making it with or without an ice cream maker. It's ridiculously creamy and subtly flavored with bourbon, and ribbons of salted caramel are woven throughout. The crunchy Nutter Butter cookies add a pop of peanut butter flavor and lots of texture, while the chocolate chunks round out this rich, indulgent treat.

Yield: about 2 quarts

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: about 6 hours, for chilling

Ingredients:

2 cups whipping cream or heavy whipping cream - for the No-Ice-Cream-Maker version (if using an ice cream maker, use 4 cups/1 quart)
one 14-ounce can sweetened condensed milk
1/4 cup bourbon (if omitting, use 2 tablespoons vanilla extract)
1 pound (16 ounce) package Nutter Butter cookies, or peanut butter-sandwich cookies, coarsely chopped
8 to 10 ounces semi-sweet or dark chocolate, chopped
3/4 cup+ chocolate sprinkles
8 ounces (salted) caramel sauce (use homemade or storebought), divided

Directions:

  1. These directions (through number 6) reflect the No-Ice-Cream-Maker method.
  2. To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.
  3. Add half the can of sweetened condensed milk, bourbon (or vanilla), and fold gently to combine. After it's combined, add the remaining sweet milk. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. If your mixture has deflated or is on the soupy side, turn the mixer back on, and whip for another few minutes until it's re-puffed.
  4. Add the cookies, chocolate, sprinkles, and drizzle about half the caramel sauce over it. Fold gently to combine.
  5. Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. When you're transferring the ice cream from mixing bowl to storage container, every few cupfuls, stop and drizzle some caramel sauce in, creating layers of caramel in the container.
  6. Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.
  7. If you are Using an Ice Cream Maker - Stir together 4 cups heavy cream, sweetened condensed milk, and bourbon. Stir in the add-ins as indicated in step 4. Follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning. After churning and as you're transferring it into a container, layer in the remaining caramel sauce as indicated in step 5.

Adapted from No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream

10-Minute Homemade Hot Fudge (gluten-free)

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Dark Rum Caramel Sauce (gluten-free) – The caramel sauce can be made with or without rum, although I recommend it. A step-by-step guide for easy at-home caramel sauce to be used on everything from ice cream to apples

Double Chocolate Chip Cookie Cups and Ice Cream

Chocolate Cake Batter Milkshake

Salted Caramel Pretzel Blondies

Marshmallow Caramel Oreo Cookie S’Mores Bars – An Oreo cookie-crumb and buttery crust is topped with marshmallows, caramels, and chocolate chips for an easy and fast dessert reminiscent of s’mores

Chocolate-Covered 7-Minute Microwave Caramels – Too good to be true. The recipe really works and they’re the best caramels I’ve ever had

Chocolate-Covered 7-Minute Microwave Caramels averiecooks.com

Do you make ice cream? With or without an ice cream maker?

What’s your favorite ice cream flavor?

Have a safe and Happy Fourth of July. I’ll be posting giveaways and recipes over the weekend – business as usual – so please check back.

   

126 Responses to “No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream”

  1. #
    51
    Jaclyn — July 3, 2013 at 10:50 pm

    This looks so dreamy Averie! Ice cream is the greatest thing ever and your version looks mouthwatering!

    Reply

    • Averie Sunshine replied: — July 3rd, 2013 at 11:59 pm

      The crazy thing is that I don’t even love ice cream that much. I mean, it’s fine. But give me a gooey cookie or brownie. Til I met this stuff :)

      Reply

  2. #
    52
    Michele Sparrow — July 3, 2013 at 11:03 pm

    This is the coolest title for a recipe – EVER. Fourteen words. Awesome. And, it looks incredible. I love that it is so simple and that you don’t need a machine. This is so convenient for so many people! We recently got a machine and it is so fun, but this looks fantastic. When I was a little girl, oh man did we chow down on nutter butters. Talk about a nostalgic recipe! Of course, my boys would love this! Happy 4th, Averie!

    Reply

    • Averie Sunshine replied: — July 3rd, 2013 at 11:59 pm

      I wanted to try to drop a few words but none were drop-able. Every item mattered. So I rolled with it. And yes, NB’s are some super nostalgic cookies for me too! Happy 4th to you and your family, Michele!

      Reply

  3. #
    53
    Megan — July 3, 2013 at 11:09 pm

    I was reading this post while listening to lisa mitchell and drinking cinnamon chia tea. I just wanted you to know you made my afternoon prefect.

    Reply

  4. #
    54
    Jess — July 4, 2013 at 12:09 am

    I made that last batch of no-ice-cream maker ice cream that you posted and loved it, so this one will definitely be added into the rotation! It’s somehow so much more enjoyable when it’s simple to make! Keep ‘em coming, Averie!

    Reply

  5. #
    55
    Meg — July 4, 2013 at 12:10 am

    Bourbon and salted caramel bath…..um yes please!! This looks heavenly. I’ve recently become gluten intolerant so icecream has taken a huge leap up the list of favourite sweets. This one looks like the demise of my weightloss goals in a bowl! Yum yum yum xx

    Reply

  6. #
    56
    Nessa — July 4, 2013 at 9:57 am

    I have no words :)

    Reply

  7. #
    57
    Leah — July 4, 2013 at 3:15 pm

    That ice cream looks so decadent!! The combination of ingredients sounds so heavenly. I have been curious about ice cream not made in an ice cream maker for a while, and seeing this post may have given me the push I needed to try it!

    Reply

  8. #
    58
    Chung-Ah | Damn Delicious — July 4, 2013 at 11:09 pm

    Averie, you’ve honestly outdone yourself here with this recipe! I think I know what your next cookbook should be – no-ice-cream-maker ice creams!

    Reply

  9. #
    59
    Maria G. — July 5, 2013 at 11:01 am

    I love it because it is a no-cook recipe. I am also a busy mom and so I would love my desserts to as much as possible be no-cook. Okay, where can you get those nut-shaped cookies that keep on flaunting themselves on your photos? They look interesting for the recipe and they seem to be telling me to buy them.

    Reply

    • Averie Sunshine replied: — July 5th, 2013 at 1:06 pm

      They’re called Nutter Butter cookies and they’re typically found in most grocery stores near where you’d find Oreo cookies.

      Reply

  10. #
    60
    Karly — July 6, 2013 at 7:44 am

    Totally amazing!! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply

  11. #
    61
    vanillasugarblog — July 6, 2013 at 9:28 am

    oh my girl
    that is just over the top fabulous.
    need to try the whipping cream

    Reply

  12. #
    62
    Leanne — July 6, 2013 at 11:53 am

    Thanks to your post on how to make your own vanilla extract, I made some using bourbon. I’m thinking this is the PERFECT recipe to try it out!! I also made a Jack Daniel’s version for my sister and have two different flavored vodkas “brewing” right now for Christmas presents.

    Reply

    • Averie Sunshine replied: — July 6th, 2013 at 12:55 pm

      So glad you have a couple brewing right now for presents. Talk about being prepared and planning ahead – and wow, I would love to be a recipient of one of your gifts! Thanks for LMK the posts have helped you get inspired :)

      Reply

  13. #
    63
    Jess @ Floptimism — July 6, 2013 at 12:07 pm

    Hi there! I run a blog called Floptimism, and I’ve started a weekly post called the Weekend Wrap-Up where I feature some of my favorite web finds from the past week. I wanted to let you know that I loved this ice cream flavor so much that I included it in my round-up. Thank you for such a great idea, and enjoy the rest of your weekend!

    http://floptimism.blogspot.com/2013/07/weekend-wrap-up-screaming-for-ice-cream.html

    Reply

  14. #
    64
    Ashley @ Kitchen Meets Girl — July 7, 2013 at 8:06 pm

    You added bourbon to this? You’re pretty much my hero. :-)

    Reply

  15. #
    65
    Bree (Skinny Mommy) — July 8, 2013 at 7:52 am

    This ice cream looks 100% DREAMY!

    Reply

  16. #
    66
    Trish - Mom On Timeout — July 8, 2013 at 8:00 am

    There is not a single element to this fabulous ice cream that I am not completely in love with Averie! And it’s so pretty too! Pinned and just shared on Facebook :)

    Reply

    • Averie Sunshine replied: — July 8th, 2013 at 8:03 am

      Thanks for pinning and sharing, Trish! :) I wish I could have given you a big scoop!

      Reply

  17. #
    67
    Kirsten — July 11, 2013 at 4:38 pm

    This looks absolutely delicious! I wish it wasn’t winter here so I could try it.

    Reply

  18. #
    68
    Nutmeg Nanny — July 18, 2013 at 7:47 am

    Oh my, this looks divine! All of that wonderfully delicious caramel :) I love it!

    Reply

  19. #
    69
    Ashley — July 27, 2013 at 12:14 pm

    This looks all sorts of evil. Yummmmm!

    Reply

  20. #
    70
    Heather (Where's the Beach) — August 29, 2013 at 5:22 am

    When I was a kid it was always Rocky Road. Now? I love caramel – especially with nuts or a pecan praline. And I love it when it’s just starting to get soft. MMM

    Reply

  21. #
    71
    Sarah — September 7, 2013 at 2:49 pm

    I’m going to call in sick to work for the next week and work my way through the recipes on your site. Pure evil, deliciously pure evil this is.

    Reply

  22. #
    72
    laurasmess — October 15, 2013 at 9:00 am

    Oh my gosh. This recipe is ice-cream heaven, amplified, doubled, crowned with a cherry then sandwiched between two pieces of brownie. Even that doesn’t describe it! We don’t get Nutter Butter cookies over here but I can imagine making this with a similar chunky cookie…. or even without it, I bet it’s delicious! Thanks for catering to the machine-less ice cream addicts Averie! So excited to try this as the Aussie weather warms up :) xx

    Reply

    • Averie Sunshine replied: — October 15th, 2013 at 2:09 pm

      Yes you can make it with ANY kind of cookie you want – cheap sandwich cookies of any kind, i.e. Oreos or similar, or whatever sounds good. You can even use homemade cookies. No rules. Enjoy!

      Reply

  23. #
    73
    Josie - Best Frozen Yogurt — December 4, 2013 at 9:50 pm

    Hi Averie, You have shared an amazing Ice Cream. Really a pleasure to find your blog post. Love to eat this. Many Thanks for sharing with us. Keep sharing such delish!!! :)

    Reply

  24. #
    74
    Lisa — February 28, 2014 at 6:39 pm

    Making this tomorrow for my family annual homemade ice cream and donut social! A WHOLE pkg of cookies? Just want to be sure…seems like a lot for 2 quarts of ice cream. Thanks!

    Reply

    • Averie Sunshine replied: — February 28th, 2014 at 7:14 pm

      Yeah I don’t like to be skimpy! You can use less but I wouldn’t. As you chop them up and add them, they seem to disappear and you’ll see why a whole pkg is good. LMK how it turns out!

      Reply

  25. #
    75
    Jessica @ Sprinkle Some Sugar — March 7, 2014 at 7:43 pm

    This ice cream looks amazing Averie! My boyfriend loves butter butter cookies so I am thinking I’m going to need to give this a go! Pinned! :)

    Reply

    • Averie Sunshine replied: — March 7th, 2014 at 7:58 pm

      I LOVED this ice cream. One of my faves in the whole world. Seriously. Thanks for pinning!

      Reply

  26. #
    76
    Christan — May 4, 2014 at 5:01 pm

    Hi Averie!

    I’m new to your site but have been referencing your blog anytime I need to make something. I have made about six different items and have loved EVERY. SINGLE. ONE. Thank you for sharing your creativity!

    I made this for a family party yesterday and it knocked everyone’s socks off (seriously, there were socks laying around everywhere)! The bourbon and PB cookies compliment each other perfectly. I also made the cake batter one and, while it was delicious, this one was WAY better (the kids loved the cake batter one). Albeit, they are sweet because of the ingredients. My dad doesn’t really like sweet things but he loved this!

    I wanted to make a comment about the bourbon one though. In your instructions for the cake batter ice cream you say to fold the whipping cream into the condensed milk mix without deflating it. Then place into storage container.

    For the bourbon ice cream, you say to fold the condensed milk and bourbon into the whipping cream without it deflating. Is there a difference in doing one or the other or is it just how you typed it out?

    I had to mix the bourbon mix a second time with a hand mixer (about 3-5 minutes) because it got a little soupy and it was so much creamier and softer than the cake batter batch (which was more like a hard ice cream) upon serving.

    Would that be due to the second mixing? Because, if so, I would suggest adding that second mixing step onto your recipe for the cake batter (anything to make ice cream creamier, right?) I amended my recipe so that I will mix the cake batter a second time too when I make it.

    Thanks!

    PS I’m already thinking about a black forest ice cream batch with real cherry chunks, brownies, and Kirsch liquer….

    Reply

    • Averie Sunshine replied: — May 5th, 2014 at 4:43 am

      Glad you’re so happy with all the recipes! With regard to the folding language, I wrote each based on what I did that day in the kitchen. I made these a year or so ago so whatever I did that day, I wrote it that way. The bourbon one I do remember being a little soupy-er than the cake batter because of the extra liquid from the bourbon. But after adding all the add-ins to both, and freezing both, they had similar consistencies although I do recall the cake batter version being slightly firmer. Also the caramel (and the bourbon) will just make the bourbon version a bit softer overall, not tons, but some. Glad you found an extra step that works great for you and gave you great results!

      Reply

  27. #
    77
    caroline — December 10, 2014 at 1:41 pm

    Hi Averie,

    How many scoops do I get out of this recipe? Is this recipe enough for 7 persons?

    Kind regards,

    Caroline

    Reply

Leave a Comment





Current ye@r *