NO CHURN 2 Ingredient Vegan Caramel Ice Cream Recipe

NO CHURN 2 Ingredient Vegan Caramel Ice Cream Recipe

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!!

Course Ice cream, No bake

Cuisine American

Keyword caramel ice cream, dairy free caramel ice cream, vegan caramel ice cream

Prep Time 30

Cook Time 10

Total Time 40

Servings pints

Calories 1288kcal

Author Britt Berlin

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 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!

Nutrition