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.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes:
No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream
10-Minute Homemade Hot Fudge (gluten-free)
Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce
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
Double Chocolate Chip Cookie Cups and Ice Cream
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.
Ok, seriously drooling over here. that looks amazing. I love caramel pecan ice cream or ice cream with caramel and peanuts works too. That salty/sweet combo.
Girl – ridic good. Good thing we like to run :)
The flavor profile of this sounds absolutely amazing! I want to go make some now but I have too much other baking to do… but I plan on making ice cream this way sometime this summer!
This is a 10 minute recipe – so don’t let ‘time’ stand in your way. It takes…none. That’s the dangerous part of this!
oh my nom. i bought a bucket of ice cream over the weekend cuz i was having company over and let’s just say that the bucket is now gone and the majority of it did NOT go to company. i was telling myself this morning that i need to lay off ice cream for the rest of the summer but this post is seriously making me re-consider.
Don’t lay off til you try this. It’s that good!
Woah!! Love that this doesn’t require an ice cream maker!
So great that you included instructions for people with and without ice cream makers! And wow, what a great bunch of ingredients. Ice cream has always been one of my weaknesses (French fries are the other big one).
Amazing flavors!! Bourbon + Ice Cream?!? Hell yes!
Perfect for after long,tiring days :)
INCREDIBLE! Loving this so much Averie. Ice cream is one of my favorite summer treats! This ice cream though is just insane. I sounds and looks completely amazing!
You would loooooove this one. We are on the same wavelength with our recipes – with peaches, bourbon, etc. And yes, I know you’d love this!
I made the cake batter ice cream with and ice cream maker. reciepe is to big didn’t fit in my maker
All ice cream makers are different – and since I didn’t even use one and it’s not necessary, I would say either split up the batch (or halve it) or just make it without an ice cream maker like I did!
I have made ice cream in a maker before, but that was a long time ago. But if I ever make it again, I certainly hope this is the flavor I go for–holy cow!
Can’t even tell you how good it was!
gahhhh. this looks amazing!! love the carmel, burbon and nutter butter combo!
loved.it.so.much
Oh my!! This sounds like such a perfect treat!!
Wow!!! Thanks for including the ice cream maker instructions!
I have had people make my other version in an ice cream maker and without and compare- and a couple people said they preferred it WITHOUT using a maker..just a tip for you :)
Oh my…I’m absolutely loving this ice cream recipe! It’s amazing what you can make without an ice cream maker!
I agree!
Loving this ice cream recipe, Averie! Nom-nom! All of my favorite favors…and textures together in ice cream. You RULE! Thanks for sharing and have a happy 4th! xo
Happy 4th to you too!
I have made ice cream with full fat coconut milk. I flavor and sweeten, pour it into ice cube trays, freeze, and then blend in my vitamix. I like a lot going on in my ice cream, so adding lots of goodies for texture and flavor is practically a must for me! I especially love this flavor combination (the bourbon is intriguing–never had that in ice cream that I can recall). 1/4 cup is probably just enough to give it a “little something” without being overpowering . Sounds extremely delicious!!
I’ve made ‘ice cream’ the same way with FF Coc Milk & froze it in a gladware – if you dig hard enough in my archives, I bet the post is there from about 2009-10 :) I am sure the pics are ghastly so I don’t even want to look. lol
The 1/4 is juuuuust enough to make you say, hmmm. But there’s so much going on, that it’s definitely a background flavor. If you like texture and action going on in your ice cream, you’ve gotta try this one!
This looks amazing!!! I have been wanting an ice cream maker, but we honestly just have a lack of space…thanks for solving my problem!! I can’t wait to try out your ice cream recipes :)
Thanks, Tara. You are going to LOVE making ice cream – without an ice cream maker :)