I’m a classic man with classic taste🙌🏻 also it’s #nationalicecreamday
! So even if you don’t have a #icecreammachine
at your house? I’ve got you covered! Here’s my #nochurnicecream
& #caramelsauce #yourewelcome
2 cups heavy whipping cream, chilled
1 14-ounce can sweetened condensed milk
4 ounces of cream cheese, softened
1 teaspoon vanilla extract
½ teaspoon salt
1/3 cup store-bought caramel sauce
Place the cream into the bowl of a stand mixer and whip until soft peaks form. With the mixture still running, pour in the sweetened condensed milk. Once mixed, turn off the mixture and scrap down the sides. Add in the cream cheese and vanilla and mix again on a medium speed just until incorporated. Once incorporated, pour the mixture into a loaf pan or food storage container. Pour the caramel sauce over the top and, using the back of a butter knife, swirl it into ice cream. Wrap in plastic wrap or cover and freeze for at least three hours.
Recipe Name + Chef: No-Churn Cream Cheese Ice Cream, Chef Ryan Scott
Serving Size: Serves 6-8
Time To Prep / Time To Cook: Prep time 10 minutes, freeze time 3 hours
Kitchen Equipment Required: Stand mixture, freezer
Technique Tip: Cold cream whips much quicker. If it’s not super cold, put it into the freezer for 10 minutes before whipping.
Swap Option: Feel free to get creative with add-ins. Swirl in some chocolate sauce, caramel sauce or candies of your choosing.
Why I Love This Recipe: This is an ice cream hack! Most ice cream recipes require making a custard and the using an ice cream machine to churn it. This recipe is upper-simple and perfect for the home cook.