Caramel Crunch Ice Cream
This creamy homemade no-churn caramel crunch ice cream recipe with salted almonds is the perfect make ahead dessert for summer entertaining.
- Prep time
- 30 min
- Cook time
- 4 hr 33 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 3/4 cup granulated sugar
- 21/4 tbsp water
- 1 can sweetened condensed milk ((14 oz.))
- 2 cup heavy whipping cream ((1 pint))
- 2 tbsp sea salt caramel sauce ((see notes))
- 1/4 tsp salt
- 1/2 cup salted and roasted almonds
Instructions
- 1
Add the sugar and water to a sauce pan, stir to mix, and cook on high heat.
- 2
Once the sugar dissolves and starts to bubble don't stir it.
- 3
You will see the edges start to turn brown within 5 minutes. Give the saucepan a gentle swirl at this point and continue to cook the sugar until it's a medium brown color (usually 1-2 minutes). (see notes)
- 4
Pour the liquid caramel on a greased baking sheet and set it aside to cool and harden (about 20 minutes).
- 5
Remove the hardened caramel from the sheet, place it in a Ziploc bag and use a rolling pin or other hard object to crush it into small pieces.
- 6
Grind the almonds into small pieces and mix with the prepared caramel crunch.
- 7
Mix the caramel sauce, condensed milk, and salt in a bowl.
- 8
Whip the cream until you have stiff peaks. (see notes)
- 9
Gently fold in the condensed milk mixture. (see notes)
- 10
Add the crunch and almonds and gently swirl with a fork to mix in.
- 11
Place your ice cream in an airtight container and freeze for a minimum of 6 hpurs before serving.