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stacked blue bowls with ice cream in the bowls topped with caramel.
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5 from 1 vote

Caramel Corn Ice Cream

Scoop up joy with easy, no-churn Caramel Corn Ice Cream! Creamy, crunchy, and oh so delicious!
Prep Time15 minutes
Cook Time10 minutes
Chill Time5 hours
Total Time5 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: 5

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!

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 161mg | Potassium: 247mg | Fiber: 2g | Sugar: 48g | Vitamin A: 813IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg

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