No Churn CHOCOLATE CARAMEL Ice Cream – this easy ice cream recipe is super chocolatey and filled with gooey caramel! It’s the best summer indulgence. Trust me: I don’t like chocolate ice cream, but I LOVED this flavor! Plus, no ice cream maker is needed to make this recipe!
Greetings my friends! I just got home from a week family trip in Los Angeles. If you follow me on Instagram, you may have seen me eating my way through Disneyland, Santa Monica, and Solvang. It was a really fun trip but man, I’ve gotten spoiled over the last couple of years because a go-go-go trip to LA did NOT feel like a vacation to me at all. I’m more tired and burned out now than before we left! From now on, it’s Hawaii or some beach somewhere. Disney is a weekend excursion, lol.
Santa Monica was a nice and foggy 75°F. We drove home yesterday into the worst heat wave Sacramento has had in years: It’s been 109 for days with no end in sight. And? Our upstairs thermostat was broken so we had no air upstairs, which means we were dreaming of our own beds and some space after a week of togetherness…and we all had to sleep in my office on the first floor.
Luckily, the A/C company was able to help me re-program the thermostat to get it to work this morning. Today I’m catching up on work, staying indoors with the A/C blowing directly on me, and eating no churn chocolate caramel ice cream until I explode.
Ice cream is one of my favorite summer pastimes. I actually consider it an activity: swim, sunbathe, eat ice cream, repeat. I love making homemade ice cream because it’s so easy and creamy and perfect, plus you can make so many flavors super easily.
By now you’re thinking, but ice cream is hard to make. You need an ice cream maker or salt and time and blah blah blah. But wait – you’re mistaken. All you need is a bowl, a spoon, a few ingredients, and a freezer. I never use an ice cream machine; no churn ice cream is the way I roll.
No churn ice cream, at it’s base, has just 2 main ingredients: sweetened condensed milk and heavy whipping cream, that’s beaten to stiff peaks. In a pinch, you can even use cool whip (and make it fat free if you use fat-free whipped topping). From those two ingredients, the sky is the limit on how to flavor your no churn ice cream. You can add pudding to make it banana, or extract to make it mint.
Normally, I don’t like chocolate ice cream (I know, I’m weird) but I love this no churn chocolate caramel ice cream.
I don’t know why it tastes so much better than regular chocolate, but it totally does.
The other thing you can flavor no churn ice cream with? COFFEE CREAMER! That’s right, my friends. You can turn your favorite flavor coffee creamer into ice cream. Genius right?
For this No Churn Chocolate Caramel Ice Cream I added some melted chocolate to the sweetened condensed milk and then I also added some International Delight Hershey’s Chocolate Caramel Coffee Creamer. The combination of the two give such a rich yet light chocolate flavor. Even non-chocolate ice cream lovers will LOVE this ice cream.
Once I mixed together the main ingredients, I swirled it with caramel and hot fudge because, to me, more of those things are better. Don’t you agree? Then simply freeze it until it’s hard and poof, you have ice cream without a machine! (Although it’s good if you can’t wait for it to freeze…I’ve eaten it soft like a mousse and it’s so good.)
No Churn Chocolate Caramel Ice Cream
- 1 3/4 cups heavy whipping cream
- 1/2 cup International Delight Hershey’s Chocolate Caramel
- 2 ounces semi-sweet baking chocolate melted and cooled for 5 minutes
- 14 ounces 1 can sweetened condensed milk
- Chocolate fudge ice cream topping
- Caramel ice cream topping
- Place heavy whipping cream and coffee creamer in a large bowl. Beat until whipped cream forms (you can use a hand or a stand mixer). Mix in the baking chocolate and sweetened condensed milk until the mixture resembles a thick whipped cream.
- Drizzle some of the fudge and caramel sauces in the bowl and gently fold them into the mixture to swirl. Don’t completely mix it.
- Transfer the ice cream mixture to a sealable container or large loaf pan. Drizzle the top with more chocolate fudge and caramel. Cover and freeze for at least 4 hours or until hard.
Nutritional information not guaranteed to be accurate
If you LOVE coffee creamer, check out some of my other International Delight Recipes:
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 22, 2017