No Churn Caramel Brickle Ice Cream is one of those unbelievably fast and fantastic recipes that comes together in minutes. Four ingredients make up this ice cream treat that no one will believe you whipped up.
This is the first part of two recipes that will make up the Ice Cream Sandwiches next week. So get a head start make this and store it in the freezer in the 9x9" pan ready for the chocolate cookies that will sandwich it.
Don't be afraid of making the caramel sauce. It is super easy and once you taste it, it will be hard to go back to bought. The fact you need to make it ahead is one less thing to do for the ice cream.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Other quick ice creams to consider are: Individual Baked Alaskas, Caramel Hot Fudge Sundae, and the Double Chocolate No Machine Ice Cream,
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Why This Recipe Works
- It's easy. Don't be intimidated by making the caramel sauce. It's super easy and so much better than the bought stuff.
- It's delicious.
- No one will believe you made this.
- Perfect by itself or in the Ice Cream Sandwiches.
- It's a make ahead recipe and who doesn't love those during the summer?
- It won't heat up the kitchen.
Variations
By omitting the caramel and brickle you will have a very basic ice cream. Add vanilla or another flavor as desired.
Add ½ to ¾ cup of nuts, chips, fruit, etc that you like. Swirl fruit purees though out. Broken up cookies and candy work well also.
Recipe Ingredients
Caramel
FRONT ROW: Unsalted butter, corn syrup, vanilla extract
BACK ROW: Water, granulated sugar, heavy cream
Caramel Brickle Ice Cream
FRONT ROW: Caramel, brickle
BACK ROW: Condensed Milk, heavy cream
Key Ingredients
Condensed Milk should be used. Do not confuse it with evaporated milk, they are two different things.
Heavy Cream should be used for its higher fat content. Regular whipping cream will not whip up as thick so the texture of the ice cream will be lighter.
Brickle is the toffee inside of a Heath bar and can be purchased in the baking aisle with chocolate chips. Heath English Toffee Bits and Skor makes them. You can also make your own with my Salted Macadamia Rum Toffee.
Homemade Caramel Sauce is in a league by itself. Very easy to make and so much better than a bought one.
Be sure to see the recipe card below for the exact ingredients and instructions.
Step by Step Instructions
Step 1. Turn a 9x9 inch pan upside down and shape a large piece of foil around it. Turn the corners in to square the foil. Step 2. Carefully remove the pan shaped foil and turn the pan over. Place the foil inside the pan and seat it well into the corners. Step 3. Whip the cream to medium stiff peaks. Step 4. Add the condensed milk to the cream. Fold the two together.
Step 5. Add the brickle to the cream mixture. Step 6. Fold the brickle in and spread it evenly into the prepared pan. Step 7. if the caramel is made ahead and cold, microwave very briefly to return to a syrup stage and pour it over the ice cream. Step 8. Swirl the caramel in. Do not over swirl as you want the caramel to be obvious.
Recipe FAQS
It simply means no ice cream machine is need to make it. It is very easy and can be made in minutes.
Several things can be done so it doesn't freeze like a block of ice. First, don't beat the cream to really stiff peaks. Secondly, a tablespoon or two of alcohol such as vodka or any flavor you desire can be added to deter the freezing.
No, the recipe will not work without it. All condensed milk is sweetened. In addition to adding sweetness to the ice cream, it is a substitute for the custard often used in regular ice cream.
Expert Tips
- When whipping the cream, do not take it to the stiffest point. By whipping it to the medium stage, it will help prevent the ice cream from becoming rock hard in the freezer.
- However, if you have taken the cream too far, simply let the frozen ice cream sit on the counter for 5 or so minutes to soften.
- A tablespoon or two of vodka or any other alcohol will help keep the ice cream soft.
Other Summer Desserts to Tempt You
If you love these Buttermilk Flatbreads, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
No Churn Caramel Brickle Ice Cream
Equipment
- Candy Thermometer
Ingredients
Caramel Sauce
- ½ cup water
- ¼ cup corn syrup
- ⅔ cup granulated sugar (130 grams)
- 2 tablespoons unsalted butter (30 grms)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Caramel Brickle Ice Cream
- 1 ⅓ cups heavy cream
- ⅔ cup condensed milk
- ⅔ cup toffee bits or brickle
- ½ cup caramel from above
Instructions
Caramel
- Using the ingredients listed below, please go to Caramel for step by step pbotos.
- In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and corn syrup, stirring until combined.
- When it begins to boil, wash down the sides of the pan with a brush dipped in cold water
- Boil until it becomes a deep golden color, swirling the pan so the color is even.
- Remove from the heat immediately and add the butter, stirring until it is melted. Stir in the cream and vanilla carefully as it may boil up. Return the pan to the heat and boil, without stirring, to 218°F. This will happen very quickly after returning to the heat.
- Pour into a container and let it come to room temperature undisturbed.
Store at room temperature for several days or refrigerate if holding longer.
Caramel Brickle No Churn Ice Cream
- Turn a 9x9"square pan upside down. Using a large piece of foil, press it to the shape of the pan. Carefully remove the foil, turn the pan right side up and place the square foil inside the pan, pressing it against the sides and into the corners. Set aside.
- Whip the cream to medium stiff peaks.
- Pour the condensed milk over the cream and fold together.
- Fold in the brickle and pour into the prepared pan.
- If the caramel has been refrigerated, microwave very briefly to soften. Do not liquify it. It should remain as a thick sauce.
- Spread ½ cup or more over the the ice cream and fold it in. Don't over fold because you want the caramel to be visable. There will be some sauce left over. Store in the refrigerator or eat it by the spoonful. Your choice.
- Freeze. This will keep covered in the freezer for a couple of weeks.
Notes
Nutrition
Kim says
Creamy and a great combo of flavors. I added toasted pecans to mine. Yummy
Helen S Fletcher says
Good addition, Kim.
Jacquie says
Helen, you are amazing, sharing such delicious recipes and making them so much easier but still delicious. Many, many thanks!
Helen S Fletcher says
Thanks Jacquie. Could you do me a favor and give the recipe star rating. It helps a lot with my rankings.
Sally Kolilis says
Helen you come up with the best recipes thanks for sharing. I can’t wait to try this no churn ice cream.
Helen S Fletcher says
Hi Sally - Enjoy.