No Churn Crème Brûlée Ice Cream
A creamy, rich ice cream that offers the delightful flavors of classic crème brûlée, without the need for an ice cream maker or complicated techniques.
Ingredients
Base Ingredients
- 1 can Sweetened condensed milk This sweetens and helps the texture
- 1 tablespoon Vanilla Use good vanilla if you can
- 1 pinch Salt Tiny, but it helps
- 1 cup Heavy whipping cream, cold This gives you the airy, scoopable body
- to taste tablespoons Sugar for the brûlée crunch Plain white sugar is perfect
- optional Vanilla bean paste or vanilla bean seeds Optional for added flavor
Instructions
Preparation
- In a small pan, add a thin layer of sugar over medium heat. Let it melt without stirring too much. When it turns amber and smells toasty, pour it onto a parchment lined plate or baking sheet. Let it cool completely, then break it into little shards.
- In a big bowl, stir together the sweetened condensed milk, vanilla, and salt. If using vanilla bean paste or seeds, mix them in here.
- In a separate bowl, whip the cold heavy cream until you get stiff peaks.
- Add a big scoop of whipped cream into the condensed milk mixture and stir to lighten it. Then gently fold in the rest.
- Fold in most of the caramel shards, saving a handful for the top.
- Scrape everything into a loaf pan or freezer-safe container. Sprinkle the reserved caramel crunch on top. Press a piece of parchment or plastic wrap right on the surface to help prevent ice crystals. Freeze for at least 6 hours, ideally overnight.
- Let it sit on the counter for 5 minutes before scooping to make it easier to serve.
Notes
Use very cold cream for best results. Avoid overcooking caramel, as it can turn bitter. If you want cleaner scoops, warm your scoop under hot water first.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 100mgSugar: 25g