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This Caramel Corn Ice Cream Recipe is a simple ice cream topped with gooey caramel sauce and crunchy caramel corn! You don’t need an ice cream maker for this delicious treat – it’s no churn ice cream!
No Churn Ice Cream with Caramel Corn
If you’re like me and always want caramel corn, then you will obsess over this ice cream recipe. There’s caramel corn flavor in every bite!
There’s something seriously so delicious about sweet and salty combinations but when you add caramel to the mix, it’s insanely addicting. Trust me when I say this caramel corn ice cream recipe will have you coming back for more.
We are actually adding one simple step that I don’t normally do in my no-churn ice cream recipes. We will infuse the caramel corn flavor into the milk for our ice cream base. But don’t worry, this process only takes about 5 minutes.
Ingredients needed
- Sweetened condensed milk: you can use either fat-free or regular sweetened condensed milk. If you want this ice cream to be completely non-dairy, use sweetened coconut condensed milk instead. It works just as well as the regular.
- Milk: I will be using nonfat milk but use any kind you like.
- Caramel corn: the star of the recipe! I used Moose Munch caramel corn, which has chocolate-covered pieces but you can use your favorite kind! Any kind of caramel corn works great.
- Heavy whipping cream: make sure your cups of heavy cream are cold – we’re going to make whipped cream with it.
How to make caramel corn ice cream
- Pour sweetened condensed milk, nonfat milk, and caramel corn into a small saucepan.
- Heat over low heat for about 4-5 minutes, stirring often, to infuse the caramel flavor into the milk. You may start smelling the incredible milky caramel at this point.
- Remove from heat and cool completely before continuing to the next step
- Beat cold heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form
- Scoop out large chunks of caramel corn from the sweetened condensed milk mixture and discard.
- Crush the remaining caramel corn in a zip loc bag and pound with a rolling pin until it’s broken into small pieces.
- Fold whipped cream into the sweetened condensed milk mixture.
- Stir in vanilla and crushed caramel corn.
Tip From Dorothy
Expert tips
- Add some chocolate chips or chocolate chip cookie crumbs instead of the caramel corn
- Top with caramel ice cream topping and more caramel corn!
- Place in a large resealable container and freeze for at least 4 hours or overnight before eating.
FAQs
You can use any kind of caramel corn you like but I’m using Moose Munch.
This ice cream lasts for up to one month if stored in an airtight container in the freezer.
Caramel Corn Ice Cream
Ingredients
- 2 cups caramel corn divided (I used Moose Munch, which has chocolate covered pieces – use your favorite!)
- 2 cups heavy whipping cream cold
- 1 tablespoon nonfat milk
- 14 ounces 1 can sweetened condensed milk (fat-free or regular)
- 1 teaspoon vanilla extract
Instructions
- Place sweetened condensed milk, nonfat milk, and 1 cup of caramel corn in a small saucepan. Heat over low heat for about 4-5 minutes, stirring often, to infuse the caramel flavor into the milk. Remove from heat and cool completely before continuing (chill 1 hour).
- Beat cold heavy cream on high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Remove large chunks of caramel corn from the sweetened condensed milk mixture and discard.
- Place remaining 1 cup of caramel corn in a ziploc bag and pound with a rolling pin until it’s broken into small pieces.
- Fold whipped cream into sweetened condensed milk mixture. Stir in vanilla and crushed caramel corn. Place in a large resealable container and freeze at least 4 hours or overnight before eating.
- Serving tip: top with caramel ice cream topping and more caramel corn!
Caramel Corn is a guilty addiction of mine. In Chicago there are two chains (Garretts and Nuts On Clark) that sell it hot and fresh. They put it in a wax paper bag then package it with handwipes! I bought 2 bags at the train station last week and finished one on the train ride home to St. Louis. I wish I had this recipe so that I could have used my second bag of caramel corn in this ice cream instead of eating it all myself! Your easy ice cream recipe is awesome!
Caramel corn is one of those snacks I cannot stop reaching for more. Forget the fact that I am full – it is just too good #sadly. Putting it in ice cream should hopefully help the life of my bags of caramel corn and get me on an ice cream making roll again. Homemade ice cream is the best! You nailed the melty drippy photos Dorothy; they are so hard, but you do them incredibly well! Pinned!
Summer in a bowl! Seriously, this looks amazing. And I just die over moose much… I could eat it all day every day!
Loving this!! And loving how I don’t need an ice cream maker 🙂 Got to make this soon 🙂
I love that it won’t get all soggy! Caramel corn is one of my fave snacks ever… and well, ice cream is too… and I have got to try this with the chocolate covered pieces too. Looks like the most incredible summer concoctions ever!
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