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

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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.

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5 from 1 vote

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

By Averie Sunshine
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.
Prep Time: 10 minutes
Additional Time: 5 hours 50 minutes
Total Time: 6 hours
Servings: 8
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Ingredients  

Instructions 

  • These directions (through number 6) reflect the No-Ice-Cream-Maker method.
  • 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.
  • 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.
  • Add the cookies, chocolate, sprinkles, and drizzle about half the caramel sauce over it. Fold gently to combine.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1, Calories: 744kcal, Carbohydrates: 75g, Protein: 11g, Fat: 44g, Saturated Fat: 26g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 716mg, Fiber: 5g, Sugar: 65g

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Hi Averie,

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

    Kind regards,

    Caroline

  2. 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….

    1. 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!

  3. 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! :)

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

  4. 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!

    1. 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!

  5. 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!!! :)

  6. 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

    1. 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!

  7. 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.

  8. 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

  9. 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 :)

  10. 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.

    1. 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 :)

  11. 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.

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

  12. 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!

  13. 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!

  14. 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

  15. 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!

  16. 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.

  17. 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!

    1. 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!

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

    1. 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 :)

  19. Oh WOW!!! I just read the title/recipe name and I start to dream of a bite… I can imagine how delicious it is and hard to make something better than this. Easy recipe is always a plus, and when it tastes the best, how can we resist!!! I’d do sit ups if I have to (nah, I am just saying.:))! Looks YUM!!!!

    1. It’s a mouthful of a title – but was fitting for the mouthful of a recipe. And I ran extra for this. It was so worth it :)

  20. I am loving how simple this ice cream is, Averie! Salted caramel, bourbon, nutter butters, and chocolate chunks! Does it get any better?!

  21. I’m speechless. Anything with bourbon is A-OK in my book, but the nutter butter addition is positively brilliant. I agree about the pb being overpowering. There is just something about a smooshy, soggy cookie chunk in ice cream.

    This reminds me of something you’d get at Coldstone. Always a good thing.

    1. a smooshy, soggy cookie chunk in ice cream <-- the best, right! That's like the bottom of an ice cream cone. We live by an ice cream place and I see people toss their cone bottoms all the time and I'm like...WHY??!!

  22. Okay first– yay for no ice cream maker!! I want one so bad but honestly there is nowhere in my kitchen to store one more thing.
    Second– bourbon!!! Double yay! You’re right– dangerously easy and TOTALLY worth some time in running shoes.
    Thanks, Averie!!

    1. I wanted one too and then I was given one and it’s lovely but I have NO WHERE To store it – and it’s sitting in my living room next to the couch. It looks horribly out of place but honestly we have a small urban condo and we are maxed out! But yeah, bourbon :)

  23. Love the photos!! I’m also relived that I’m not the only person on the planet without an ice cream machine. :D This recipe looks like something I’d want to whip up on a humid, sleepless, summer night…

  24. Holy Ridiculousness!!! I’ve never been a huge ice cream fan (don’t hate me) but this is going to be in my dreams tonight! Especially w the bourbon! Oh and that funfetti ice-cream, I’ve been promising my 4 little nieces an ice cream party this summer so now it’s time to rock it!

    1. Oh your nieces are going to LOOOOOVE that funfetti version! My 6 yr old (and me and my hubs) love it. LMK what they think!

  25. Averie!
    Nutter Butters are my absolute favorite store bought cookies! LOVE LOVE LOVE this!!!

  26. OMG! What a combo, bourbon and nutter butters! Girl you are crazy and I love it! This is amazing! I could never have this in my house! I would sit there with a spoon and just eat it all! Fantastic recipe and so creative!!!

  27. YUM!! I made a peanut butter ice cream- NO ICE CREAM MAKER! :) you would love it x its on my blog :) x

  28. Oh my fudge-sicle.

    I mean…really. you just take this ice cream to a whole extra level of EPIC DELICIOUSNESS. CUHRAAAAZY

  29. Woah! Now that’s one amazing scoop of ice cream, Averie! Love all the flavors! Pinned!

  30. now THAT”S a flavor combo! amazing as always Averie! have a wonderful holiday

  31. Um, wow. I just took pictures of your Cake Batter Golden Oreo Ice Cream I made and that I love so very much. I cannot WAIT to try this!!

    1. So glad you tried the Cake Batter version and you will love this one as well! :) LMK if you try it!

  32. Thanks Averie! This came in perfect time for Fourth of July ;) Now I have something new and tasty to bring to my BBQ tomorrow.

    1. Please LMK how it goes! I posted it today for a reason – hoping that it would come in handy for people!

  33. You are brilliant! People are always asking me how to make ice cream without a machine, I’m going to send them to this post from now on!

    1. Well thank you! And yes, every bit as good as machine-made (better, if I may say so!) :)

  34. Wow, this looks over-the-top decadent delicious! I’m going to have to give your no ice cream maker version a try. I have an ice cream maker, but I am intrigued!

    1. Brandon knowing your love of bourbon and working in a little booze into your recipes, I bet you would love this principle! And the no ice cream maker method really DOES work – and soooo easy!

  35. What a fantastic recipe Averie! Definitely bookmarking and trying this. This definitely inspired me and have a little idea I want to try now. I’ll be sure to give you a shout out when I do it! Thanks :)

  36. This is amazing, Averie. I love all of the flavors wrapped up in there. I haven’t had a Nutter Butter in so long but I really love them!

    1. I bet you’d love this – I know you like your salty/sweet things and this would be right up your alley I bet, Cassie!

  37. Boy the name of this ice cream is a mouthful, and with that many add-ins, it must be divine!

    1. I wanted to shorten the title and leave out a word or two, but every single flavor was…so key! So I just thought, okay, long titles are okay :)

      1. I’m glad you didn’t shorten it. I absolutely love how the title tempts you with all the flavors and add-ins!

  38. I’m usually not much of an ice cream lover, but this ice cream looks totally worth it. I love dark chocolate and nutter butters! Plus, I love that it doesn’t require an ice cream maker. That is one kitchen appliance I do not have!

    1. And you don’t need one! I have one, but JUST only recently got it, and they are soooo big to store. This method works just as well :)

  39. I adore two ingredient ice cream! From the first batch I made, I have made 2 others too! I haven’t put them on my blog because I am so bad at shooting ice cream. Oh well, maybe someday! I don’t have an ice cream maker either. I just feel like it wouldn’t be used all that much if I had one! This flavor looks over the top! In the best way possible. You have literally combined all of my favorites Averie – salted caramel, pb, and chocolate! Having this in the freezer would be SO dangerous for me and I’m pretty sure I’d have to live at the gym for the majority of the day, but it would be so worth every single creamy bite!

    1. I haven’t put them on my blog because I am so bad at shooting ice cream <-- girl I doubt it. But yes, I know. These pics were...challenging. First, I had to make sure everything was totally ready to go with bowls, lighting, etc. and all in place, set up with dummies, so that when i actually took it out of the freezer with the real thing, I knew what I was doing with my styling, lighting, angles, etc. Last year shooting PBComfort - omg I cannot even tell you how many times I had to remake this one PB-softserve recipe. Because my shooting times and organization just wasn't quite there! And of course, it's always the hottest day of the year whenever you want to shoot a cold treat! And all your fave flavors - yeah, me too. And this was so worth it :)

  40. Oh my word! This is absolutely incredible and totally up my alley. Pinning now!

  41. Total, amazing, food pron with all of that melting ice cream and dripping caramel!

  42. Thank you for thinking about us with no ice cream makers! I need this in my life and now I can have it! :)

  43. This recipe is dangerous! It looks so amazingly delicious and it’s too easy to be true. I have yet to purchase an ice cream maker (it’s on my wish list), so I love ice cream desserts where you don’t need one. And holy moley, nutter butters were probably one of my all time favorite cookies growing up. I haven’t had them in years!! This ice cream is making me crave them. And how awesome would they be mixed in with ice cream and bourbon…I think I know what I might make this weekend. :)

    1. You don’t need one. For the 1-3x a year you may use it in all likelihood, this method is just as good….and it’s free :) And takes up no storage space!

  44. That is such a flavorful and addictive combination. This would be cleaned out in moments.
    Hi, this is my first time visiting your blog and I love the simplicity of the desserts and your page.

    1. Welcome & thanks for saying hi on your first time here! Glad you like what you see – and don’t be a stranger!

  45. GIRL what are you doing to me?! This looks crazy delicious!!! And since it doesn’t require an ice cream maker, there’s no stopping me. Uh oh!! ;)

  46. Averie, this ice cream recipe has literally left me speechless! So, all I’m going to say it YUM!!!!

  47. Ok, seriously drooling over here. that looks amazing. I love caramel pecan ice cream or ice cream with caramel and peanuts works too. That salty/sweet combo.

  48. The flavor profile of this sounds absolutely amazing! I want to go make some now but I have too much other baking to do… but I plan on making ice cream this way sometime this summer!

    1. This is a 10 minute recipe – so don’t let ‘time’ stand in your way. It takes…none. That’s the dangerous part of this!

  49. oh my nom. i bought a bucket of ice cream over the weekend cuz i was having company over and let’s just say that the bucket is now gone and the majority of it did NOT go to company. i was telling myself this morning that i need to lay off ice cream for the rest of the summer but this post is seriously making me re-consider.

  50. So great that you included instructions for people with and without ice cream makers! And wow, what a great bunch of ingredients. Ice cream has always been one of my weaknesses (French fries are the other big one).

  51. INCREDIBLE! Loving this so much Averie. Ice cream is one of my favorite summer treats! This ice cream though is just insane. I sounds and looks completely amazing!

    1. You would loooooove this one. We are on the same wavelength with our recipes – with peaches, bourbon, etc. And yes, I know you’d love this!

  52. I made the cake batter ice cream with and ice cream maker. reciepe is to big didn’t fit in my maker

    1. All ice cream makers are different – and since I didn’t even use one and it’s not necessary, I would say either split up the batch (or halve it) or just make it without an ice cream maker like I did!

  53. I have made ice cream in a maker before, but that was a long time ago. But if I ever make it again, I certainly hope this is the flavor I go for–holy cow!

    1. I have had people make my other version in an ice cream maker and without and compare- and a couple people said they preferred it WITHOUT using a maker..just a tip for you :)

  54. Oh my…I’m absolutely loving this ice cream recipe! It’s amazing what you can make without an ice cream maker!

  55. Loving this ice cream recipe, Averie! Nom-nom! All of my favorite favors…and textures together in ice cream. You RULE! Thanks for sharing and have a happy 4th! xo

  56. I have made ice cream with full fat coconut milk. I flavor and sweeten, pour it into ice cube trays, freeze, and then blend in my vitamix. I like a lot going on in my ice cream, so adding lots of goodies for texture and flavor is practically a must for me! I especially love this flavor combination (the bourbon is intriguing–never had that in ice cream that I can recall). 1/4 cup is probably just enough to give it a “little something” without being overpowering . Sounds extremely delicious!!

    1. I’ve made ‘ice cream’ the same way with FF Coc Milk & froze it in a gladware – if you dig hard enough in my archives, I bet the post is there from about 2009-10 :) I am sure the pics are ghastly so I don’t even want to look. lol

      The 1/4 is juuuuust enough to make you say, hmmm. But there’s so much going on, that it’s definitely a background flavor. If you like texture and action going on in your ice cream, you’ve gotta try this one!

  57. This looks amazing!!! I have been wanting an ice cream maker, but we honestly just have a lack of space…thanks for solving my problem!! I can’t wait to try out your ice cream recipes :)

    1. Thanks, Tara. You are going to LOVE making ice cream – without an ice cream maker :)