Super Premium Caramel Ice Cream (No-Churn & No Machine)
This rich, creamy caramel ice cream is incredibly easy to make at home—no ice cream maker needed! Featuring a homemade caramel sauce and crunchy Lotus cookie bits, it’s the perfect balance of sweet, salty, and indulgent.
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.