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This Caramel Corn Ice Cream Recipe is a simple ice cream topped with gooey caramel sauce and crunchy caramel corn! You don’t need an ice cream maker for this delicious treat – it’s no churn ice cream!
Table of Contents
No Churn Ice Cream with Caramel Corn
There’s something seriously so delicious about sweet and salty combinations but when you add caramel to the mix, it’s insanely addicting. Trust me when I say this caramel corn ice cream recipe will have you coming back for more.
We are actually adding one simple step that I don’t normally do in my no-churn ice cream recipes. We will infuse the caramel corn flavor into the milk for our ice cream base. But don’t worry, this process only takes about 5 minutes.
- Sweetened condensed milk: you can use either fat-free or regular sweetened condensed milk. If you want this ice cream to be completely non-dairy, use sweetened coconut condensed milk instead. It works just as well as the regular.
- Milk: I will be using nonfat milk but use any kind you like.
- Caramel corn: the star of the recipe! I used Moose Munch caramel corn, which has chocolate-covered pieces but you can use your favorite kind! Any kind of caramel corn works great.
- Heavy whipping cream: make sure your cups of heavy cream are cold – we’re going to make whipped cream with it.
How to make caramel corn ice cream
- Pour sweetened condensed milk, nonfat milk, and caramel corn into a small saucepan.
- Heat over low heat for about 4-5 minutes, stirring often, to infuse the caramel flavor into the milk. You may start smelling the incredible milky caramel at this point.
- Remove from heat and cool completely before continuing to the next step
- Beat cold heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form
- Scoop out large chunks of caramel corn from the sweetened condensed milk mixture and discard.
- Crush the remaining caramel corn in a zip loc bag and pound with a rolling pin until it’s broken into small pieces.
- Fold whipped cream into the sweetened condensed milk mixture.
- Stir in vanilla and crushed caramel corn.
Tip From Dorothy
You can use any kind of caramel corn you like but I’m using Moose Munch.
This ice cream lasts for up to one month if stored in an airtight container in the freezer.
Caramel Corn Ice Cream
- 2 cups caramel corn divided (I used Moose Munch, which has chocolate covered pieces – use your favorite!)
- 2 cups heavy whipping cream cold
- 1 tablespoon nonfat milk
- 14 ounces 1 can sweetened condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract
- Place sweetened condensed milk, nonfat milk, and 1 cup of caramel corn in a small saucepan. Heat over low heat for about 4-5 minutes, stirring often, to infuse the caramel flavor into the milk. Remove from heat and cool completely before continuing (chill 1 hour).
- Beat cold heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Remove large chunks of caramel corn from the sweetened condensed milk mixture and discard.
- Place remaining 1 cup of caramel corn in a ziploc bag and pound with a rolling pin until it’s broken into small pieces.
- Fold whipped cream into sweetened condensed milk mixture. Stir in vanilla and crushed caramel corn. Place in a large resealable container and freeze at least 4 hours or overnight before eating.
- Serving tip: top with caramel ice cream topping and more caramel corn!
Last Updated on June 27, 2023