No Churn Caramel Brickle Ice Cream
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.
Servings: 8 servings
Calories: 499kcal
Equipment
- Candy Thermometer
Ingredients
Caramel Sauce
- 1/2 cup water
- 1/4 cup corn syrup
- 2/3 cup granulated sugar (130 grams)
- 2 tablespoons unsalted butter (30 grms)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Caramel Brickle Ice Cream
- 1 1/3 cups heavy cream
- 2/3 cup condensed milk
- 2/3 cup toffee bits or brickle
- 1/2 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 1/2 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
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. It can mixed with the condensed milk.
All condensed milk is sweetened. There is also a low fat version but I haven't tried it.
The brickle can be sold with or without chocolate. It really doesn't matter which you use.
There will be a bit of caramel left over. It is impossible to reduce it any further. Just refrigerate it to use elsewhere or drizzle it on the ice cream when eating it.
Don't forget this will be used next week in the ice cream sandwiches. Just sayin'.
Nutrition
Serving: 8servings | Calories: 499kcal | Carbohydrates: 53g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 82mg | Potassium: 158mg | Sugar: 53g | Vitamin A: 1184IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 0.1mg
