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Want to make ice cream at home without a machine? You’ve come to the right place! This caramel ice cream is extra creamy, sweet with a touch of salt, and packed with crunchy cookie bits. And the best part? No ice cream maker, no fancy tools—just a bowl, a whisk, and your freezer.
It’s the kind of dessert that looks and tastes like something from a fancy shop, but is secretly super easy to make at home. Whether you’re a kid helping in the kitchen or a grown-up who loves caramel anything, this recipe is a cool treat worth trying.
Why You’ll Love This Caramel Ice Cream Recipe
No ice cream machine needed!
Super creamy texture—thanks to whipped cream and condensed milk
Sweet & salty caramel flavor that’s made from scratch
Crunchy Lotus Biscoff cookies in every bite
Freezes beautifully—great for make-ahead dessert
Ingredients To Make Your Caramel Ice Cream (with simple benefits!)
✦ Caramel Sauce:
- 100g heavy cream (warm) – makes the caramel smooth and creamy
- 2g salt – balances sweetness with a little salty kick
- 75g sugar + 15g water – creates that rich caramel flavor
- 25g butter – adds shine and softness
✦ Ice Cream Base:
- 400g heavy cream (cold) – whipped for that fluffy, creamy body
- 100g sweetened condensed milk – sweetens and helps it stay scoopable
- 8 Lotus Biscoff cookies – 6 crushed into the mix, 2 for topping
Step-by-Step Instructions
1. Make the Caramel Sauce
- In a small saucepan, add sugar and water.
- Heat on medium until the sugar melts and turns golden brown—don’t stir, just gently swirl the pan.
- Turn off the heat right away when it turns amber.
- Slowly pour in warm cream (do this in 2 parts to avoid splashes).
- Add butter and salt, stir until smooth.
- Let it cool completely before using. (This step is important so it doesn’t melt your whipped cream later!)
2. Make the Ice Cream Base
- In a mixing bowl, whip the cold heavy cream until soft peaks form. You can use a hand mixer or whisk (and some arm strength!).
- Gently fold in the condensed milk and cooled caramel sauce with a spatula.
- Add 6 crushed cookies and fold in.
3. Freeze
- Pour the ice cream mixture into a freezer-safe container or loaf pan.
- Crumble the remaining 2 cookies on top for decoration.
- Cover with plastic wrap and freeze for at least 5 hours, or overnight if you can wait!
How to Serve Your Caramel Ice Cream
Scoop and serve in a bowl or cone.
Top with extra caramel sauce, whipped cream, or chopped nuts for a deluxe sundae.
Pairs perfectly with warm brownies, cookies, or even homemade turon!
Diet-Friendly Options
- Vegetarian-friendly as is
- Dairy-free version: Use coconut cream instead of heavy cream, and look for plant-based condensed milk and butter alternatives
- Lower sugar? Use less condensed milk and fewer cookies, though texture may change slightly
Best Ways to Store
- Freezer: Keep in a tightly sealed container to avoid ice crystals.
- Shelf life: Best eaten within 2 weeks for freshness.
- Re-soften: Let it sit out for 5 minutes before scooping if it’s too firm.
Recipe Variations
- Salted Caramel: Add a pinch more salt into the caramel for that sweet-savory combo. Here is one version you might want to make it – No-Churn Salted Pecan Caramel Ice Cream
- Nutty Crunch: Mix in chopped pecans or almonds –No-Churn Chocolate Toffee Ice Cream
- Choco Swirl: Drizzle melted chocolate before freezing for ribbons of fudge
- Cookie Swap: Use graham crackers or digestive biscuits if Biscoff isn’t available
Common Questions Answered
1. Can I use store-bought caramel sauce?
Yes! Homemade is better, but good-quality store caramel works in a pinch.
2. Can I whip the cream by hand?
Absolutely. It just takes some elbow grease—chill your bowl and whisk for better results.
3. What if I don’t have Biscoff cookies?
Any crunchy cookie works—graham, digestive, or even Oreos.
4. Will this be scoopable straight from the freezer?
Yes, it stays creamy thanks to the condensed milk—but let it sit for a few minutes if too firm.
5. Can I make this into ice cream bars or popsicles?
Totally! Pour into molds and freeze—perfect for grab-and-go treats.
Super Premium Caramel Ice Cream (No-Churn & No Machine)
Equipment
- Saucepan (preferably with high sides)
- Mixing bowl
- Electric mixer or whisk
- Spatula
- Freezer-safe container or loaf tin
- Plastic wrap
Ingredients
For the Caramel Sauce:
- 100g heavy cream (slightly warmed)
- 2g salt
- 75g granulated sugar
- 15g water
- 25g unsalted butter
For the Ice Cream Base:
- 400g heavy cream (chilled)
- 100g sweetened condensed milk
- 8 Lotus Biscoff cookies (6 crushed, 2 for topping)
Instructions
Make the Caramel Sauce
- In a small saucepan, mix sugar and water. Heat on medium, swirling occasionally, until the mixture turns a golden amber.
- Once the color shifts to a medium brown (not dark!), immediately remove from heat.
- Slowly add warm heavy cream in two batches, stirring gently to avoid splattering.
- Add butter and salt. Stir until fully melted and smooth.
- Let the caramel sauce cool completely.
Make the Ice Cream Base:
- In a mixing bowl, whip the cold heavy cream until soft peaks form.
- Gently fold in the condensed milk and cooled caramel sauce using a spatula. Avoid overmixing.
- Add the crushed cookies and fold them in evenly.
Freeze:
- Transfer the mixture to a container or loaf pan.
- Top with the remaining crushed cookies for decoration.
- Cover tightly with plastic wrap and freeze for at least 5 hours, or until fully set.
Notes
Pro Tips & Variations:
- Caramel Watch: Turn off the heat as soon as the sugar turns golden brown. If it gets too dark, it may taste bitter.
- Pot Matters: Use a heavy-bottomed saucepan to prevent the sugar from burning.
- Texture Boost: Add crushed nuts or chocolate chips for extra crunch.
- Flavor Twist: Stir in a pinch of sea salt for salted caramel flavor.
- No Lotus? Substitute with graham crackers, digestive biscuits, or any crunchy cookie you like.
This Super Premium Caramel Ice Cream tastes like it came from a high-end dessert shop—but you made it at home, with no machine and no stress. Creamy, crunchy, and loaded with that rich caramel goodness, it’s the kind of frozen dessert that makes everyone go back for seconds. 🍨✨
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