Description
Make rich caramel cone ice cream without an ice cream maker.
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce, store-bought or homemade
- 1 cup crushed waffle cones or sugar cones
- Pinch of salt
Instructions
- In a large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, mix the cold sweetened condensed milk, vanilla extract, and salt.
- Gently fold about half of the whipped cream into the condensed milk mixture until just combined.
- Fold in the remaining whipped cream carefully to keep the mixture light.
- Drizzle in the caramel sauce and gently swirl it through the mixture a few times; do not fully mix.
- Fold in most of the crushed waffle cones, reserving some for topping.
- Pour the mixture into a freezer-safe container, such as a loaf pan.
- Cover the container tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or until firm.
- Before serving, let the ice cream sit at room temperature for 5 to 10 minutes.
- Top with reserved crushed cones and extra caramel sauce if desired.
Notes
- For easier scooping, allow the ice cream to temper slightly on the counter before serving.
- Use high-quality caramel sauce for the best flavor.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 450
- Sugar: 45
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 6
- Cholesterol: 75
Keywords: no churn ice cream, caramel cone, homemade ice cream, easy dessert, frozen treat