No Churn Salted Caramel Ice Cream with Chocolate Covered Cashews
Easy to make ice cream without the need for an ice cream machine. Rich salted caramel, vanilla flavored ice cream mixed with chocolate covered cashews.
- 14 ounces sweetened condensed milk
- ¼ cup salted caramel sauce plus extra, divided
- ½ teaspoon vanilla paste
- 1 cup heavy cream, cold
- 1 cup chocolate covered cashews
Add sweetened condensed milk to large mixing bowl. Stir in 1/4 cup salted caramel sauce and vanilla paste. Set aside.
Add heavy cream to stand mixer. Using whisk attachment, beat on medium high to stiff peaks. This will take several minutes.
Take 1 cup whipped cream and add to the sweetened condensed milk mixture. Stir with spatula until smooth. Gently fold in remaining whipped cream until fully incorporated.
Fold in 3/4 cup chocolate covered cashews.
Pour ice cream into loaf pan or other freezer proof container. Smooth top with spatula.
Swirl additional caramel over top of ice cream. Garnish with remaining chocolate covered cashews.
Cover with foil or plastic wrap and freeze at least 4 hours, preferably overnight. Keeps well up to one month in the freezer.
To speed up the process of whipping the cream, add the heavy cream to stand mixer bowl and place in freezer for 10 minutes while preparing the sweetened condensed milk mixture.
Freeze any extra salted caramel ice cream in separate small container. Enjoy after a few hours.