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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No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream
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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.
I’m speechless. Anything with bourbon is A-OK in my book, but the nutter butter addition is positively brilliant. I agree about the pb being overpowering. There is just something about a smooshy, soggy cookie chunk in ice cream.
This reminds me of something you’d get at Coldstone. Always a good thing.
a smooshy, soggy cookie chunk in ice cream <-- the best, right! That's like the bottom of an ice cream cone. We live by an ice cream place and I see people toss their cone bottoms all the time and I'm like...WHY??!!
Okay first– yay for no ice cream maker!! I want one so bad but honestly there is nowhere in my kitchen to store one more thing.
Second– bourbon!!! Double yay! You’re right– dangerously easy and TOTALLY worth some time in running shoes.
Thanks, Averie!!
I wanted one too and then I was given one and it’s lovely but I have NO WHERE To store it – and it’s sitting in my living room next to the couch. It looks horribly out of place but honestly we have a small urban condo and we are maxed out! But yeah, bourbon :)
Love the photos!! I’m also relived that I’m not the only person on the planet without an ice cream machine. :D This recipe looks like something I’d want to whip up on a humid, sleepless, summer night…
It’s dangerous around to have at night :)
Holy Ridiculousness!!! I’ve never been a huge ice cream fan (don’t hate me) but this is going to be in my dreams tonight! Especially w the bourbon! Oh and that funfetti ice-cream, I’ve been promising my 4 little nieces an ice cream party this summer so now it’s time to rock it!
Oh your nieces are going to LOOOOOVE that funfetti version! My 6 yr old (and me and my hubs) love it. LMK what they think!
Averie!
Nutter Butters are my absolute favorite store bought cookies! LOVE LOVE LOVE this!!!
OMG! What a combo, bourbon and nutter butters! Girl you are crazy and I love it! This is amazing! I could never have this in my house! I would sit there with a spoon and just eat it all! Fantastic recipe and so creative!!!
YUM!! I made a peanut butter ice cream- NO ICE CREAM MAKER! :) you would love it x its on my blog :) x
Oh, Averie. I love you a little more for this!!! SO amazing!
thank you :)
Oh my fudge-sicle.
I mean…really. you just take this ice cream to a whole extra level of EPIC DELICIOUSNESS. CUHRAAAAZY
Girl it was so epic. It’s gone. Probably a good thing but I miss it!
Woah! Now that’s one amazing scoop of ice cream, Averie! Love all the flavors! Pinned!
now THAT”S a flavor combo! amazing as always Averie! have a wonderful holiday
Um, wow. I just took pictures of your Cake Batter Golden Oreo Ice Cream I made and that I love so very much. I cannot WAIT to try this!!
So glad you tried the Cake Batter version and you will love this one as well! :) LMK if you try it!
Are you kidding?! This looks relish! I have to try this!
Thanks Averie! This came in perfect time for Fourth of July ;) Now I have something new and tasty to bring to my BBQ tomorrow.
Please LMK how it goes! I posted it today for a reason – hoping that it would come in handy for people!
You are brilliant! People are always asking me how to make ice cream without a machine, I’m going to send them to this post from now on!
Well thank you! And yes, every bit as good as machine-made (better, if I may say so!) :)
Wow, this looks over-the-top decadent delicious! I’m going to have to give your no ice cream maker version a try. I have an ice cream maker, but I am intrigued!
Brandon knowing your love of bourbon and working in a little booze into your recipes, I bet you would love this principle! And the no ice cream maker method really DOES work – and soooo easy!