No churn, no fancy appliance, just a bowl and spatula.
Ghirardelli chocolate caramel filled squares were the perfect addition to this easy vanilla ice cream base.
You base consists of 3 ingredients. Condensed milk, whipping cream, and vanilla bean or extract.
You can make this dairy free by using coconut condensed milk, and coconut whipped cream. Thaw whipping cream and use 4 cups of whipping cream because heavy whipping cream double in volume. This recipe calls for 2 cups unwhipped, which means 4 cups whipped.
For the vanilla bean, I love them because it is a natural flavor and doesn’t add liquid to the mixture. However, they are pricey so vanilla extract works just as great. With this recipe I reduced the vanilla bean because I wanted more caramel and less vanilla flavor. Vanilla always just gives a little pizzazz as an under flavor.
For the caramel, store bought or homemade works. I have added my homemade recipe in the recipe card below (so delish) just in case!
Go be a SCOOPER hero and enjoy with friends and family!
Caramel Ice Cream
Ingredients
- 1 can sweetened condensed milk
- 2 cup heavy whipping cream
- 1/2 vanilla bean, scrapped*
- 1 bag Ghirardelli Chocolate Caramel filled squares, chopped
- 3/4 cup Caramel sauce
Directions
For the sauce: Click here
For the ice cream:
- Prepared a loaf pan lined with parchment
- In a large bowl, pour condensed milk, set aside,
- In a standing mixture fitted with the whisk, or using hand held, beat heavy cream and vanilla bean until stiff peaks form.
- Fold in whipped cream, chocolate caramel squares, and caramel sauce until combined.
- Pour into prepared loaf pan.
- Place in freezer uncovered for 6 hours.
- Enjoy and top with foil to store in freezer for up to 1 month.
*Can use a dash vanilla extract in place of vanilla bean
