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.
You added bourbon to this? You’re pretty much my hero. :-)
Hi there! I run a blog called Floptimism, and I’ve started a weekly post called the Weekend Wrap-Up where I feature some of my favorite web finds from the past week. I wanted to let you know that I loved this ice cream flavor so much that I included it in my round-up. Thank you for such a great idea, and enjoy the rest of your weekend!
https://floptimism.blogspot.com/2013/07/weekend-wrap-up-screaming-for-ice-cream.html
Thanks to your post on how to make your own vanilla extract, I made some using bourbon. I’m thinking this is the PERFECT recipe to try it out!! I also made a Jack Daniel’s version for my sister and have two different flavored vodkas “brewing” right now for Christmas presents.
So glad you have a couple brewing right now for presents. Talk about being prepared and planning ahead – and wow, I would love to be a recipient of one of your gifts! Thanks for LMK the posts have helped you get inspired :)
oh my girl
that is just over the top fabulous.
need to try the whipping cream
Totally amazing!! Thanks for linking up with What’s Cookin’ Wednesday!
I love it because it is a no-cook recipe. I am also a busy mom and so I would love my desserts to as much as possible be no-cook. Okay, where can you get those nut-shaped cookies that keep on flaunting themselves on your photos? They look interesting for the recipe and they seem to be telling me to buy them.
They’re called Nutter Butter cookies and they’re typically found in most grocery stores near where you’d find Oreo cookies.
Averie, you’ve honestly outdone yourself here with this recipe! I think I know what your next cookbook should be – no-ice-cream-maker ice creams!
That ice cream looks so decadent!! The combination of ingredients sounds so heavenly. I have been curious about ice cream not made in an ice cream maker for a while, and seeing this post may have given me the push I needed to try it!
I have no words :)
Bourbon and salted caramel bath…..um yes please!! This looks heavenly. I’ve recently become gluten intolerant so icecream has taken a huge leap up the list of favourite sweets. This one looks like the demise of my weightloss goals in a bowl! Yum yum yum xx
I made that last batch of no-ice-cream maker ice cream that you posted and loved it, so this one will definitely be added into the rotation! It’s somehow so much more enjoyable when it’s simple to make! Keep ’em coming, Averie!
I was reading this post while listening to lisa mitchell and drinking cinnamon chia tea. I just wanted you to know you made my afternoon prefect.
So glad I could help! I was just in Teavana this afternoon. Omg I could have spent a fortune. They have amazing chai blends! https://instagram.com/p/bU76LvRsVZ/
This is the coolest title for a recipe – EVER. Fourteen words. Awesome. And, it looks incredible. I love that it is so simple and that you don’t need a machine. This is so convenient for so many people! We recently got a machine and it is so fun, but this looks fantastic. When I was a little girl, oh man did we chow down on nutter butters. Talk about a nostalgic recipe! Of course, my boys would love this! Happy 4th, Averie!
I wanted to try to drop a few words but none were drop-able. Every item mattered. So I rolled with it. And yes, NB’s are some super nostalgic cookies for me too! Happy 4th to you and your family, Michele!
This looks so dreamy Averie! Ice cream is the greatest thing ever and your version looks mouthwatering!
The crazy thing is that I don’t even love ice cream that much. I mean, it’s fine. But give me a gooey cookie or brownie. Til I met this stuff :)
Oh WOW!!! I just read the title/recipe name and I start to dream of a bite… I can imagine how delicious it is and hard to make something better than this. Easy recipe is always a plus, and when it tastes the best, how can we resist!!! I’d do sit ups if I have to (nah, I am just saying.:))! Looks YUM!!!!
It’s a mouthful of a title – but was fitting for the mouthful of a recipe. And I ran extra for this. It was so worth it :)
I am loving how simple this ice cream is, Averie! Salted caramel, bourbon, nutter butters, and chocolate chunks! Does it get any better?!