This No-Churn Caramel Cone Ice Cream is a sure sweet treat and favorite for any ice cream lover! Extremely smooth, velvety, and full of crunch and flavor, this recipe ONLY requires FIVE ingredients. It’s super easy to make and is done in as little as 10 minutes, except for the freezing time.
When it comes to ice cream, I’m a huge fan! I’ve always been a lover of ice cream, ever since I was able to rush to the ice truck as a child or the days my Grandfather would take me for a nicely whipped ice cream with sprinkles. It’s just been my thing! However, making my own ice cream is such a difference. While I do enjoy a nice bowl of store-bought ice cream, I must admit that homemade is better! It’s just so velvety and I love the customization factor. You literally can create ANY flavor your heart desires. Can’t lose, right?
The Ice cream’s base for this recipe is vanilla with highlights of caramel, which I achieved by folding the caramel sauce (store-bought or homemade of course!) into the batter slightly, to avoid the entire base from being purely caramel. Then I chose to add a cup or so of chopped chocolate—Ghirardelli semi-sweet Chocolate Baking Bar to be exact! You can find it at Target, Amazon, and other retailers. I actually fell in love with this brand’s chocolate because the taste is so premium. You should definitely try it if you haven’t done so.
Lastly, I roughly chopped (or crunched together with my hands) a few waffle cones and folded them into the batter gently. Once all ingredients were nicely incorporated, I simply placed the batter into a loaf pan and let it freeze for at least 6 hours. The longer the better of course, but 6 hours will do!
Speaking of ice cream, don’t forget to check out the other amazing homemade ice cream recipes on Orchids + Sweet Tea:
No-Churn Caramel Cone Ice Cream
- 2 cups organic heavy whipping cream
- 1 cup caramel sauce
- 1 (14 oz) can sweetened condensed milk I used the Eagle's brand
- 1 brick of Ghirardelli semi-sweet chocolate bar
- 4 waffle cones, roughly chopped or broken
In the bowl of an electric mixer, whisk together the heavy whipping cream on high speed for about 5 minutes until fluffy and stiff peaks form.
Next fold in the sweetened condensed milk with a spatula until well incorporated. Add caramel sauce and continue to fold until incorporated.
Chop half of the 4oz chocolate bar into small pieces and add to the ice cream mixture, folding them in as well.
Pour into a 9x5 loaf pan and cover with foil paper and freeze for 6 hours.
To serve, remove from freezer and scoop ice cream in prepared cups, adding more caramel sauce (as a drizzle), a handful of chocolate pieces, and more waffle cone pieces for garnish, if desired.
No-Churn Caramel Cone Ice Cream.