No-Churn Salted Caramel Toffee Swirl Ice Cream

No-Churn Salted Caramel Toffee Swirl Ice Cream

  • 2 cups heavy whipping cream, cold
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon whiskey or bourbon (optional)
  • 1/2 teaspoon coarse Kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon caramel extract (butter-flavored extract can also be used)
  • Prepared or storebought caramel sauce or ice cream topping
  • toffee bits

In a large bowl, whip the cream with an electric mixer until you have soft peaks that hold their shape.

In a separate bowl, whisk together the sweetened condensed milk with the alcohol, salt, vanilla and caramel extracts.  Fold the milk mixture into the whipped cream until mostly combined.

Set out your ice cream container/s (mine are tall and narrow and hold 1 quart each, so I needed two containers; if yours are larger and wider, then in the next step of layering the ice cream with the toppings, you might use more ice cream for each layer than I did.)

Use a 3/4 cup measuring scoop to measure 3/4 cup of the ice cream into the bottom of each container (again, if you're using one larger container, then you might use twice this amount for each layer; the exact measurements don't matter - you're just layering ice cream and toppings).  Drizzle the ice cream with a heaping tablespoon of the caramel sauce then sprinkle with a heaping tablespoon or so of toffee bits.  Use a knife to gently swirl the toppings in, but don't mix it together too much.  Repeat three more times with layers of ice cream, caramel and toffee, gently swirling each layer.

Cover and freeze until firm, at least 4-6 hours.


Yields about 2 quarts
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