No-Churn Caramel Cone Ice Cream

5 from 1 vote

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.

Prep Time10

Chill Time:6

Total Time6 10

Course: Dessert

Keyword: caramel, classic, dessert, easy, healthy, homemade, ice cream, indulge, no-churn, plant-based, recipe, soft, sweet, vanilla, vegetarian

Servings: servings

Calories: 548kcal

Author: Shanika

Ingredients

ICE CREAM:

2 cups organic heavy whipping cream
1 (14 oz.) can sweetened condensed milk, low-fat
1 teaspoon vanilla extract
1-2 Tbsps pure maple syrup
pinch of sea salt
1 brick of semi-sweet chocolate bar, roughly chopped
2 medium waffle cones, roughly chopped or broken into pieces
½ cup caramel sauce, homemade or store-bought! (See Notes!)

OPTIONAL TOPPINGS:

Caramel sauce
Chopped chocolate

US Customary - Metric

Instructions

ICE CREAM:

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.
Bon Appetit!

Notes

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 ½ 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.

Nutrition