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COFFEE SALTED CARAMEL SWIRL ICE CREAM
1 can sweetened condensed milk (14 ounces)
2 cups heavy cream (chilled)
TOPPINGS AND FLAVORINGS
1 teaspoon vanilla extract (optional)
1/4 cup strong coffee
1/2 cup caramel sauce
1 teaspoon fine sea salt
In a large mixing bowl, add the sweetened condensed milk and vanilla extract and stir to combine.
In a separate, large mixing bowl, add the heavy cream. Using a whisk or an electric mixer, whip cream to heavy peaks.
Add one large spoon-full of whipped cream to the bowl with the sweetened condensed milk. Stir to loosen. Using a spatula, work in batches to gently fold the whipped cream into the sweetened condensed milk.
In a small bowl, add the coffee, caramel sauce and salt. Mix until combined.
Pour one-third of the whipped cream mixture into a freezer-safe, 9″x13″ casserole dish. Using a spoon, drizzle some of the coffee and caramel mixture over the whipped cream layer. Top with an additional third of the whipped cream mixture. Be careful not to stir the chocolate. Repeat with a layer of melted chocolate, the remaining whipped cream mixture, and one more layer of the coffee caramel mixture.
Place in the freezer, uncovered overnight (8 hours).
– Place the mixing bowls in the freezer before whipping cream. When whipping cream, the cold equipment helps to develop and maintain stiff peaks, which ensures a light and fluffy ice cream.
– Add your favorite fillings and flavorings such as pistachios, strawberry puree, vanilla extract, etc. Add them to the sweetened condensed milk before folding in the whipped cream.
– To store, cover dish with plastic wrap and keep in the freezer.