Caramel Walnut Ice Cream (no churn, no egg)
Homemade caramel and walnuts make an incredible combination for this easy ice cream! It's quick to make, no churning or equipment required, and no eggs. Because this recipe does have sugar it stays nice and soft even after days of freezing!
Ingredients
For the Caramel
- 5 tablespoon unsalted butter
- ¾ cup brown sugar
- 3 tablespoon raw honey
- pinch of sea salt
- 1 ½ teaspoon blackstrap molasses
For the Remainder of the Ice Cream
- ½ cups finely chopped walnuts or almonds
- 1 cup full fat coconut milk option to use low fat
- 2 cups heavy cream
Instructions
Make the Caramel
- In a small saucepan combine all ingredients for the caramel. Heat on low for about 6 minutes, then decrease to Lo for about 3 more minutes. Stir continuously (using spatula or chopstick). Set aside and allow to cool while making the remainder of the ice cream.
Make the Remainder of the Ice Cream
- Finely chop walnuts or substitute almonds, set aside.
- You can combine dairy ingredients directly in a loaf pan (bread pan) or in a bowl. Whisk together coconut milk and heavy cream. Freeze in a loaf pan for about 2 hours, covered with a lid or foil. It should be slightly hardened at this point. Drizzle in the caramel and sprinkle in nuts. Use a chopstick to stir. At this point the ingredients will likely all combine together, as opposed to creating a ribbon of caramel. If you’re wanting the ribbon effect, then wait until the dairy ingredients are much more solid and make sure the caramel is cold before drizzling in the caramel.
- You’ll want to freeze the ice cream for a total of 6-8 hours, stirring up the ingredients about every 2-3 hours (only stir 3 times max then let sit).
- After freezing, you can transfer ice cream to smaller jars to be more easily accessible for a quick dessert ( I use 8 oz. mason jars).
- The ice cream will stay nice and creamy and you shouldn’t have to let it thaw before enjoying!
Tried this recipe?Let us know how it was!