NO CHURN 2 Ingredient Vegan Caramel Ice Cream Recipe
This ridiculously easy, no churn CREAMY salted caramel ice cream features a simple 2 ingredient caramel ice cream base with loads of homemade almond brittle, chocolate chunks, and ripples of gooey caramel! NO churn, no eggs, and no dairy (so yeah, it’s vegan!)- it’s the easiest homemade ice cream for maximum indulgence!!
A simple 2 ingredient ice cream base:
Vegan heavy cream and salted caramel. That’s literally it!
During my testing rounds, I kept trying to keep my same ice cream base that I use in all of my ice cream recipes (especially my ice cream cake!): vegan heavy cream and sweetened condensed milk. But every time I added caramel, I would need SO much caramel to get that gorgeous, creamy color. Which would then throw off the flavor (WAY too sweet).
Then it hit me- why not use my homemade vegan caramel sauce as the “sweetener,” like how I use my vegan sweetened condensed milk?
That’s when it all clicked. The result was instantly a lush, creamy, actually CARAMEL colored ice cream that truly tasted like, well, salted caramel in ice cream form.
And it’s all dairy free- we use vegan butter and vegan heavy cream in the caramel, and vegan heavy cream as the base, just to keep it all simple. And I still didn’t need to break out the ice cream machine (which is always my goal- I want to keep this super easy and simple for everyone!).
Tell me about this almond brittle:
Like with all of my ice cream recipes, especially my toffee coffee brownie crunch, I need a lot of ice cream mix-ins. BUT they should all be simple.
So for this vegan caramel ice cream, I added in finely chopped chocolate, extra swirls of caramel sauce, and a homemade almond brittle.
Oh my GOODNESS, this totally makes it. You only need 4 ingredients:
- Sugar
- Vegan butter
- Almonds
- Baking soda
The baking soda is key because it will give our brittle that “honeycomb” texture, making it much easier to break.
Pro tip: If you really want to amp up the nut flavor, you can pan-toast the almonds in a dry pan before making the brittle caramel!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
NO CHURN 2 Ingredient Vegan Caramel Ice Cream Recipe
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 4 pints 1x
- Category: Ice cream, No bake
- Method: No Bake
- Cuisine: American
- Diet: Dairy-Free, Vegan
Description
This ridiculously easy, CREAMY salted caramel ice cream features a simple 2 ingredient caramel ice cream base with loads of homemade almond brittle, chocolate chunks, and ripples of gooey caramel! NO churn, no eggs, and no dairy (so yeah, it’s vegan!)- it’s the easiest homemade ice cream for maximum indulgence!!
Ingredients
Caramel base:
- 2 batches vegan caramel, cooled to room temperature
Almond Brittle:
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) vegan butter
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 1/2 cups almonds, chopped
Caramel Ice cream:
- 2 cups (480 mL) vegan heavy cream, cold
- 1/2 portion of the caramel from above
- 1 tbsp vanilla extract
- 1/2 tsp sea salt
- 6 ounces vegan chocolate, finely chopped
Instructions
- Prep: We’ll make the caramel first, followed by the almond brittle and the ice cream. It’s imperative that the caramel does not have any warmth when it goes into the ice cream, so please allow for time for the caramel to cool prior to making the ice cream portion. Place a large bowl or stand mixer bowl into the freezer for making the ice cream. Prepare any ingredients that need to be chopped (the chocolate and almonds).
- Make the caramel: Follow the instructions for making the caramel. Since we’re doing 2 batches, you can keep one batch separate for the caramel ice cream and the second batch for the caramel swirl throughout the ice cream.
- Make the almond brittle: Line a medium baking sheet with parchment paper. In a medium saucepan, add in the sugar, butter, and sea salt, and stir on medium-high heat until the butter is melted and all of the sugar is wet. Keep the saucepan on medium heat and let the sugar cook in the butter until it turns a caramel color, about 2-3 minutes. Stir and remove from heat. Add in the baking soda, and stir to combine. It will start to foam up, like honeycomb. Then add in almonds and stir again. Pour the brittle onto the baking sheet and spread on the pan with a spoon or offset spatula. You have to move a bit quickly, as it can set quite quickly. Let the almond brittle cool while you make the ice cream.
- Make the ice cream: Remove the bowl from the freezer. Add in the vegan heavy cream, and either using a hand mixer or a whisk attachment with your stand mixer, whisk the heavy cream into stiff peaks, like whipped cream. Add in the caramel reserved for the ice cream base here, along with the vanilla extract and sea salt, and mix again just until combined.
- Break the brittle: Once the ice cream is made, the almond brittle should have cooled and set. Using a large kitchen spoon to break the brittle or chopping it with a large kitchen knife, chop or break the almond brittle into tiny pieces for ice cream mix-ins.
- Mix: Add in the chocolate and about 3/4 of the almond brittle to the caramel ice cream. Fold to combine.
- Assemble: In a large casserole dish or into 4 pint containers, alternate between scoops of a layer of ice cream and a spoonful of caramel. Once you reach the top of the pint, use a skewer or butter knife to swirl the ice cream. Sprinkle with remaining almond brittle and seal the ice cream. Repeat for each pint.
- Freeze: Freeze the ice cream for at least 4 hours, but preferably overnight.
- Serve and enjoy! Scoop the caramel ice cream, top with additional caramel and toppings, and enjoy! Store in the freezer for up to 3 months.
Notes
See blog post for all tips and tricks!
