I was so in love with the last batch of ice cream I made, and wondered if it could be topped.
This one sure gave it a run for the money.
You can’t compare Funfetti, cake batter, and sprinkles with salted caramel, bourbon, and Nutter Butter cookies. Apples and oranges.
But it sure has been fun taste-testing. Good thing I don’t mind cardio and love to run.
It’s a no-cook recipe so you don’t have to stand around whisking eggs, cream, and sugar together, then having to wait for them to cool. I love time-savers.
And the recipe is written to reflect making it with or without an ice cream maker. From the comments on my last ice cream post, most people don’t have ice cream makers. I’m just doing my part to help you beat the heat with these ice cream recipes that can be made by everyone.
It’s dangerously easy, taking just minutes to make with two main ingredients – whipped cream and sweetened condensed milk. If you can whip cream and stir in sweet milk and a kitchen sink full of add-ins, you can make this.
Whip the cream, fold in the sweetened condensed milk and bourbon. Use vanilla extract if you’re opposed to bourbon. Although, there’s just as much alcohol in vanilla extract as there is in bourbon. The bourbon is a background note, and adds wonderful depth of flavor, but skip it if you must.
Chop up Nutter Butters and dark chocolate, add sprinkles, and some salted caramel sauce.
Fold it all together. Be gentle. Don’t stir like you’re mashing potatoes. Take your time so that you don’t deflate the puffiness of the cream you just whipped. If you have an ice cream maker, the machine does the folding.
Transfer it to a container little by little, stopping to drizzle in some caramel sauce in every few cupfuls, so that when it’s done and you’re scooping out ice cream, there’s ribbons of caramel running through the ice cream.
The ice cream is beyond words creamy and rich. Cream, sweetened condensed milk, Bourbon, salted caramel, sprinkles, Nutter Butters and chocolate. Yeah. And so worth it.
There’s something for everyone, with so many textures and layers of flavor.
The chocolate sprinkles and chocolate chunks will keep the chocolate fans happy.
The salted caramel breaks up the sweetness from the sweetened condensed milk as does the dark chocolate.
The abundance or Nutter Butters in every bite add so much texture, crunch, and a pop of peanut butter flavor.
I was tempted to add actual peanut butter, but it would have dominated the flavor profile as peanut butter does. I wanted the creaminess of the ice cream, and the other ingredients to shine, too. The Nutter Butters are the perfect middle ground from both a flavor and texture standpoint.
The chocolate chunks and sprinkles stay crunchy, while the cookies soften just slightly after being soaked in the rich, luscious, creamy, salted caramel and bourbon bath.
And to think I spent most of my life not even being that into ice cream. I’ve been making up for lost time.
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No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream
Ingredients
- 2 cups whipping cream or heavy whipping cream – for the No-Ice-Cream-Maker version, if using an ice cream maker, use 4 cups/1 quart
- one 14-ounce can sweetened condensed milk
- ¼ cup bourbon, if omitting, use 2 tablespoons vanilla extract
- 1 pound 16 ounce package Nutter Butter cookies, or peanut butter-sandwich cookies, coarsely chopped
- 9 ounces semi-sweet or dark chocolate, chopped
- ¾ cup+ chocolate sprinkles
- 8 ounces salted caramel sauce (use homemade, divided
Instructions
- These directions (through number 6) reflect the No-Ice-Cream-Maker method.
- To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.
- Add half the can of sweetened condensed milk, bourbon (or vanilla), and fold gently to combine. After it’s combined, add the remaining sweet milk. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. If your mixture has deflated or is on the soupy side, turn the mixer back on, and whip for another few minutes until it’s re-puffed.
- Add the cookies, chocolate, sprinkles, and drizzle about half the caramel sauce over it. Fold gently to combine.
- Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. When you’re transferring the ice cream from mixing bowl to storage container, every few cupfuls, stop and drizzle some caramel sauce in, creating layers of caramel in the container.
- Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.
- If you are Using an Ice Cream Maker – Stir together 4 cups heavy cream, sweetened condensed milk, and bourbon. Stir in the add-ins as indicated in step 4. Follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning. After churning and as you’re transferring it into a container, layer in the remaining caramel sauce as indicated in step 5.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Dark Rum Caramel Sauce (gluten-free) – The caramel sauce can be made with or without rum, although I recommend it. A step-by-step guide for easy at-home caramel sauce to be used on everything from ice cream to apples
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Chocolate Cake Batter Milkshake
Salted Caramel Pretzel Blondies
Marshmallow Caramel Oreo Cookie S’Mores Bars – An Oreo cookie-crumb and buttery crust is topped with marshmallows, caramels, and chocolate chips for an easy and fast dessert reminiscent of s’mores
Chocolate-Covered 7-Minute Microwave Caramels – Too good to be true. The recipe really works and they’re the best caramels I’ve ever had
Do you make ice cream? With or without an ice cream maker?
What’s your favorite ice cream flavor?
Have a safe and Happy Fourth of July. I’ll be posting giveaways and recipes over the weekend – business as usual – so please check back.
Hi Averie,
How many scoops do I get out of this recipe? Is this recipe enough for 7 persons?
Kind regards,
Caroline
Hi Averie!
I’m new to your site but have been referencing your blog anytime I need to make something. I have made about six different items and have loved EVERY. SINGLE. ONE. Thank you for sharing your creativity!
I made this for a family party yesterday and it knocked everyone’s socks off (seriously, there were socks laying around everywhere)! The bourbon and PB cookies compliment each other perfectly. I also made the cake batter one and, while it was delicious, this one was WAY better (the kids loved the cake batter one). Albeit, they are sweet because of the ingredients. My dad doesn’t really like sweet things but he loved this!
I wanted to make a comment about the bourbon one though. In your instructions for the cake batter ice cream you say to fold the whipping cream into the condensed milk mix without deflating it. Then place into storage container.
For the bourbon ice cream, you say to fold the condensed milk and bourbon into the whipping cream without it deflating. Is there a difference in doing one or the other or is it just how you typed it out?
I had to mix the bourbon mix a second time with a hand mixer (about 3-5 minutes) because it got a little soupy and it was so much creamier and softer than the cake batter batch (which was more like a hard ice cream) upon serving.
Would that be due to the second mixing? Because, if so, I would suggest adding that second mixing step onto your recipe for the cake batter (anything to make ice cream creamier, right?) I amended my recipe so that I will mix the cake batter a second time too when I make it.
Thanks!
PS I’m already thinking about a black forest ice cream batch with real cherry chunks, brownies, and Kirsch liquer….
Glad you’re so happy with all the recipes! With regard to the folding language, I wrote each based on what I did that day in the kitchen. I made these a year or so ago so whatever I did that day, I wrote it that way. The bourbon one I do remember being a little soupy-er than the cake batter because of the extra liquid from the bourbon. But after adding all the add-ins to both, and freezing both, they had similar consistencies although I do recall the cake batter version being slightly firmer. Also the caramel (and the bourbon) will just make the bourbon version a bit softer overall, not tons, but some. Glad you found an extra step that works great for you and gave you great results!
This ice cream looks amazing Averie! My boyfriend loves butter butter cookies so I am thinking I’m going to need to give this a go! Pinned! :)
I LOVED this ice cream. One of my faves in the whole world. Seriously. Thanks for pinning!
Making this tomorrow for my family annual homemade ice cream and donut social! A WHOLE pkg of cookies? Just want to be sure…seems like a lot for 2 quarts of ice cream. Thanks!
Yeah I don’t like to be skimpy! You can use less but I wouldn’t. As you chop them up and add them, they seem to disappear and you’ll see why a whole pkg is good. LMK how it turns out!
Hi Averie, You have shared an amazing Ice Cream. Really a pleasure to find your blog post. Love to eat this. Many Thanks for sharing with us. Keep sharing such delish!!! :)
glad you like it!
Oh my gosh. This recipe is ice-cream heaven, amplified, doubled, crowned with a cherry then sandwiched between two pieces of brownie. Even that doesn’t describe it! We don’t get Nutter Butter cookies over here but I can imagine making this with a similar chunky cookie…. or even without it, I bet it’s delicious! Thanks for catering to the machine-less ice cream addicts Averie! So excited to try this as the Aussie weather warms up :) xx
Yes you can make it with ANY kind of cookie you want – cheap sandwich cookies of any kind, i.e. Oreos or similar, or whatever sounds good. You can even use homemade cookies. No rules. Enjoy!
I’m going to call in sick to work for the next week and work my way through the recipes on your site. Pure evil, deliciously pure evil this is.
LOL – love it :)
When I was a kid it was always Rocky Road. Now? I love caramel – especially with nuts or a pecan praline. And I love it when it’s just starting to get soft. MMM
And I just realized this was an older post which I had already drooled over LOL
This looks all sorts of evil. Yummmmm!
Oh my, this looks divine! All of that wonderfully delicious caramel :) I love it!
This looks absolutely delicious! I wish it wasn’t winter here so I could try it.
There is not a single element to this fabulous ice cream that I am not completely in love with Averie! And it’s so pretty too! Pinned and just shared on Facebook :)
Thanks for pinning and sharing, Trish! :) I wish I could have given you a big scoop!
This ice cream looks 100% DREAMY!