This No-Churn Caramel Cone Ice Cream is a five-ingredient dessert that's decadently smooth, velvety, and full of crunch. In just 10 minutes, you'll have a crowd-pleasing summertime treat for all ages.
No-Churn Caramel Cone Ice Cream
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 cone with sprinkles.
As delicious as a scoop of ice cream from the local shop is, homemade ice cream is a whole new game. Not only can you customize with your favorite flavors and mix-ins, but it always tastes creamier, smoother, and just better! If you haven’t made ice cream before, this is a perfect recipe to start with. It’s a five-ingredient recipe that takes just 10 minutes to make (plus freezing time). Then you can add crunchy cones, buttery caramel, and chocolate chunks to complete the experience. You’ll be sol glad you did, and so will your family members!
How to Make No-Churn Caramel Ice Cream
The base for this no-churn ice cream recipe is vanilla with highlights of caramel. You’ll fold in silky-smooth swirls of caramel so you get a nice pattern of buttery ribbons throughout the vanilla base. It’s delightful!
Here is the simple list of ingredients to make caramel cone ice cream ASAP:
Heavy cream. Choose organic for the best flavor!
Sweetened condensed milk. I use low-fat sweetened condensed milk for my homemade ice cream recipe. It really enriches the texture and sweetens things up with just one simple ingredient.
Vanilla. Choose pure vanilla extract to highlight this classic ice cream flavor.
Maple syrup. Add a touch of maple flavor to compliment the buttery flavors of caramel in the ice cream. You can also substitute with honey or agave if you prefer.
Sea salt. Everyone loves the flavor of salted caramel!
Waffle cones. These add delicious crunch and a classic ice cream flavor throughout the dish. Don’t forget to leave some whole cones for serving!
Caramel sauce. You can use store-bought caramel or make your own simple sauce using the recipe below.
How to Make Caramel Sauce for Ice Cream
Making your own caramel sauce is easier than you might think. Here’s how to whip up a quick, sweet sauce for mixing into this ice cream and drizzling on top:
Heat 1 cup brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed.
Add 6 Tbsps butter (cubed) and continue to stir until everything has melted and become a dark ‘amber-like’ color.
Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
Now, slowly whisk in 1/2 cup heavy cream and continue stirring until well incorporated and the sauce has fully thickened.
Remove from heat and allow to cool before using.
When you’re stirring the caramel sauce into the into-churn ice cream, it’s best to use well-chilled caramel. this way, it will hold together, rather than melt into the ice cream. This is how you get those beautiful ribbons of sauce throughout the ice cream.
This loaded caramel ice cream already has tons of sweet swirls of caramel sauce and crunch from chocolate and ice cream cones. However, if you want to go all-out you can add even more caramel sauce on top for serving. And while you’re at it, why not another sprinkle of chocolate?
While you may find that this creamy no-churn caramel cone ice cream disappears in a few hours out of the freezer, you can keep it for up to two weeks. Store in an airtight container in the freezer to prevent ice crystals.
Do I Need an Ice Cream Maker?
No! The best part about this recipe is that you do not need any special equipment. You can make the entire dish in a mixing bowl. An electric mixer will make things easier and faster, but you can also do the job with a whisk and a bit of elbow grease.
Then, the ice cream just needs to chill in the freezer for at least 6 hours. Longer freezing will yield a firmer texture, but if you like soft and creamy ice cream, 6 hours will be enough. I like to freeze ice cream in a loaf pan, as it’s the right size for the recipe and the metal keeps the ice cream nice and cold in the freezer.
If you choose to make this No-Churn Caramel Cone Ice Cream recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
1brick ofsemi-sweet chocolate bar, roughly chopped
2mediumwaffle cones, roughly chopped or broken into pieces
1/2cupcaramel sauce, homemade or store-bought!(See Notes!)
In the bowl of an electric mixer on high speed, whip together the heavy cream and vanilla until stiff peaks form, about 4-5 minutes.
Now, fold in the sweetened condensed milk and sea salt into the whipped cream. Next, add in the chopped chocolate and crushed cones and fold until fully incorporated. Lastly, add caramel sauce to the top and gently swirl it into the batter until fully incorporated, yet still apparent at the tops. NOTE: Add additional caramel if needed.
Immediately pour mixture into a 9×5 loaf pan (or small metal bowl) and freeze for 6-8 hours.
To serve, remove from freezer and let sit for a couple of minutes to soften slightly and enjoy on a cone or in a dessert bowl. Top with additional chopped chocolate and caramel sauce drizzled.
Tips & Tricks
STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
HOMEMADE CARAMEL SAUCE: Heat 1 cup brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add 6 Tbsps butter (cubed) and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes. Now, slowly whisk in 1/2 cup heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.