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.
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.
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.
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.
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.
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.
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.
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.
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No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream
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
- ¼ cup bourbon, if omitting, use 2 tablespoons vanilla extract
- 1 pound 16 ounce package Nutter Butter cookies, or peanut butter-sandwich cookies, coarsely chopped
- 9 ounces semi-sweet or dark chocolate, chopped
- ¾ cup+ chocolate sprinkles
- 8 ounces salted caramel sauce (use homemade, divided
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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
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.
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 :)
Ok awesome – and please do LMK if you try it!
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!
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!
Boy the name of this ice cream is a mouthful, and with that many add-ins, it must be divine!
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 :)
I’m glad you didn’t shorten it. I absolutely love how the title tempts you with all the flavors and add-ins!
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!
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 :)
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!
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 :)
Please pass me a spoon! This ice cream looks incredible!
Oh my word! This is absolutely incredible and totally up my alley. Pinning now!
Hallelujah for us without ice cream makers! This is amazing, Averie!
Total, amazing, food pron with all of that melting ice cream and dripping caramel!
Thanks, Kevin. That was my goal!
Thank you for thinking about us with no ice cream makers! I need this in my life and now I can have it! :)
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. :)
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!
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.
Welcome & thanks for saying hi on your first time here! Glad you like what you see – and don’t be a stranger!
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!! ;)
You’ll need another juice cleanse after this stuff :) I know I do….lol
This is one dangerous ice cream!!
Averie, this ice cream recipe has literally left me speechless! So, all I’m going to say it YUM!!!!
Thank you :)
Packed with all the flavors I love! This could be dangerous
is IS dangerous!