Like most of us, I believe in the magical powers of ice cream.
I also believe that homemade ice cream will always trump the store bought kind, but I know not everyone out there has an ice cream machine at the ready.
Enter this Two Ingredient Caramel Ice Cream. You don't need an ice cream maker. You just need a whisk and a freezer. Okay, so things will go much, much faster if you're armed with an electric mixer or blender, but a whisk will do in a pinch.
We're basically just making whipped cream, folding in a bit of canned dulce de leche (available near the Mexican foods in my local grocery store), and freezing that mixture for a good six hours.
Easy peasy homemade ice cream on the cheap!
I know it's Fall, which means it's time to pumpkin up everything we see, so check out this Pumpkin Pie Ice Cream. Same method, no ice cream maker needed!
- 1 pint heavy whipping cream
- 1 14 ounce can dulce de leche (make your own or purchase it in the ethnic foods aisle at your grocery store)
- sea salt, optional
If using a whisk:
Whisk the cream until soft peaks form. Fold in the dulce de leche. Put in a freezer safe dish, cover and freeze for six hours or until frozen. Sprinkle with salt before serving, if desired.
If using a blender:
Place the whipping cream in the blender and blend until you have whipped cream. On my blendtec this takes about 20 seconds.
Scrape the dulce de leche into the whipped cream and blend for another 30 seconds or until well combined.
You will have a frothy golden liquid. Take a sip. Now, take another. Okay, now put it in a freezer safe dish and freeze for six hours or until frozen. Sprinkle with salt before serving.
To make this with a stand mixer or handheld mixer:
Place the whipping cream in a bowl and beat until you have soft peaks. With the mixer still on, drop in globs of the dulce de leche until the entire can has been added to the mixture.
Pour the mixture into a freezer safe dish and freeze for six hours or until frozen solid. Sprinkle with salt before serving.