No-Churn Salted Caramel Cheesecake Ice Cream

Someone hand me a Sharpie. I’ve go a to-do list, and even better, I’ve finally done some of the things on it:

1. Start a food blog.
2. Make homemade ice cream.
3. Take feet pictures.

And bucket list complete- just kidding. But really, after months of being encouraged to start a blog and years of following others’, here I am. Up and running in the blogosphere. It’s surreal, exhilarating, intimidating, and, well, intimidating. The thing about bucket lists, though, is that they often involve doing what you love or dread; they’re a chance to conquer your fears and finally do what you’ve been putting off all along (see numbered list above). And everyone knows that crossing items off of any list is one of the most satisfying things in the world.

Speaking of satisfying, let’s talk about this ice cream. It’s summery, simple, and sweet! The base should be mixed in two different bowls and then folded together. The steps go something like this: whip, mix, pour, swirl, freeze, and eat/enjoy.

No-Churn Salted Caramel Cheesecake Ice Cream

Cuisine: Dessert

Author: Jenny Barrett

Prep time: 20 mins

Total time: 20 mins

Serves: 1 quart

Ingredients

• Ice Cream Base:
• 1 8-oz. block of cream cheese or neufchatel cheese, at room temperature
• 1 14-oz. can of sweetened condensed milk
• 1 tbsp. vanilla extract
• 1 pint of whipping cream
• Ice Cream Mix-Ins:
• 1/3 cup salted caramel sauce [I heated mine to make pouring easier]
• 4-6 sheets graham crackers, broken into chunks
• 1/4 cup honey roasted peanuts
• Kitchen Equipment:
• Mixer & mixing bowl
• Rubber spatula
• Tbsp. measuring spoon
• Loaf pan
• Butter knife

Instructions

1. Chill a mixing bowl in the freezer for at least 5 minutes.
2. In a different bowl, beat the cream cheese until fluffy. Gradually mix in sweetened condensed milk and vanilla, beating until the mixture is smooth. Set aside.
3. Now pour the whipping cream in the chilled bowl. Beat on high until stiff peaks are formed.
4. Slowly fold cream cheese mixture into whipped cream. This is your ice cream base.
5. Pour half of the ice cream base into a loaf pan. Pour half of the salted caramel sauce over the base and mix/layer in graham crackers.
6. Now, pour the remaining half of the ice cream base into the loaf pan. Pour the remaining caramel sauce over the ice cream in two lines, and then use a knife to make a swirl pattern. Sprinkle graham crackers and peanuts on top.
7. Freeze for at least 6 hours; overnight is best.
8. Scoop and enjoy!

 

Credits to/Inspired by: Cupcakes & Kale Chips, Joy the Baker, and HalfBakedHarvest