no churn bourbon salted caramel ice cream
Who needs fireworks when you have this explosion of awesome going on in your mouth?
No 4th of July would be complete without a batch of ice cream. Least, I don’t think so. The no churn style is my shit and I have developed many a recipe over the years following this tried-and-true formula. It’s really the best, since you can add whatever interesting bits and bobs you’d like to create a personalized cone or bowl that will, doubtlessly, satisfy you every time.
I polled all ya’ll wonderful folk on Instagram last week asking which of two flavors of ice cream you wanted to see first, and this Bourbon Salted Caramel fixture won out. Honestly, both options were A+ and the other will end up here before the end of summer (promise), but I guess I’ve some fellow bourbon afficionados on here who never balk at the site of a boozy treat.
Perfect for a post-pool treat when you’re sweaty and sweltering and craving some AC and a cooling off. The homemade caramel sauce is magnificent and crazy simple, one that I use all the time in my caramel-themed treats. And the good news? You’ll have some left after using it in the ice cream, so you can spoon extra over your portion or save for another treat. Maybe some brownies?
Booze Clues
I like to prep my caramel sauce well ahead of time, maybe the day before, since melted sugar is hot as balls and will compromise the ice cream’s texture if incorporated too soon. Keep this in mind with regards to the prep time required.
To make this luscious sauce, melt down sugar in a saucepan until golden and syrupy. This will take about 5-6 minutes and required constant stirring. Throw in some butter, step back to avoid the splash zone, and whisk until melted, then pour in some heavy cream until incorporated and the caramel thickens.
Pull the pan off the burner and stir in bourbon, vanilla, and salt.
When your caramel has cooled off – I’d say about an hour on the counter at minimum – prep your ice cream base. In a large bowl, beat heavy cream until firm peaks form (meaning, the cream stands up on its own when the beater is released). 5-6 minutes or so should do. Gently whip in condensed milk and vanilla until thoroughly combined, taking care not to deflate your whip.
Pour about 1/3 of the batter (I don’t think that’s the right word but what the fuck ever) into a 9 x 5 inch bread pan. Dollop and swirl some caramel on top, then add another 1/3 and more caramel. Finish with the remaining base and a final swizzle of caramel.
Cover with foil and freeze at least 4 hours, ideally overnight. Serve that shit up in a sugar or waffle cone, a bowl, or just by the spoonful when you’re overheated and feeling the need for some brain freeze.
I mean what.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Dream of the cream:
No Churn Chocolate Covered Strawberry Ice Cream
No Churn Espresso Kahlua Ice Cream
No Churn Cookie Monster Ice Cream
No Churn Oreo Cookie Quarry Ice Cream
no churn bourbon salted caramel ice cream
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 1/2 cup bourbon salted caramel sauce (recipe below)
bourbon salted caramel
- 1 cup sugar
- 4 tbsp butter
- 1/4 cup heavy whipping cream
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
- In a small saucepan, melt the sugar, stirring frequently, until liquified and golden. Carefully drop in the butter and stir until melted. Be careful of splatters! Stir in the heavy cream and heat until thickened, about 1-2 minutes. Remove from the burner and stir in the bourbon, vanilla, and salt. Let cool.
- In a large bowl, whip the heavy cream until firm peaks form, about 5-6 minutes. Pour in the condensed milk and vanilla and fold gently until combined.
- Drop 1/3 of the ice cream batter into an 8 x 5 inch bread pan. Drizzle in some caramel. Add another 1/3, then more caramel. Finish with the remaining ice cream and a final dose of sauce. You will use about 1/2 cup or so of caramel sauce so there will be some leftover. Cover the pan with foil and freeze at least 4 hours, but preferably overnight.
- When ready to serve, soften for about 5 minutes, then scoop and enjoy!
