This easy no-churn ice cream includes a hint of cinnamon and some kick added by a splash of Kentucky bourbon. As with most no-churn ice cream recipes out there, you start with a condensed milk product, which in this case is canned dulce de leche.
One thing that I love about all of these no-churn ice cream recipes is their flexibility. You can take the dulce de leche and heavy cream base and add whatever flavors you like to it. Sometimes, I’ll stir in a bit of chocolate syrup at the last minute to add some chocolate streaks into the finished product!
No-Churn Bourbon Caramel Ice Cream
This easy no-churn ice cream includes a hint of cinnamon and some kick added by a splash of Kentucky bourbon. As with most no-churn ice cream recipes out there, you start with a condensed milk product, which in this case is canned dulce de leche. One thing that I love about all of these no-churn ice cream recipes is their flexibility. You can take the dulce de leche and heavy cream base and add whatever flavors you like to it. Sometimes, I’ll stir in a bit of chocolate syrup at the last minute to add some chocolate streaks into the finished product!
Ingredients
- 1 can dulce de leche
- 1.5 cups heavy cream (chilled)
- ¼ tsp ground cinnamon (optional)
- 2 tsp Kosher salt
- 1 Tbsp high-quality Bourbon (chilled)
- ½ cup walnuts (lightly toasted, as garnish)
Instructions
- Combine the can of dulce de leche with the chilled heavy cream and salt in a large mixing bowl.
- Add a tiny pinch of ground cinnamon, if desired.
- Whisk together the ingredients using a stand mixer or hand mixer, until the heavy cream and dulce de leche thicken up.
- *This should take about 4-5 minutes.
- Fold in the Bourbon, and transfer the contents to freezer-safe plastic quart containers.
- Freeze the ice cream for roughly 6 hours, or overnight.
- When ready to serve, top with the toasted walnuts, or whatever chopped nuts you like.
Notes
You can (and should!) make this well in advance of serving, as it takes the dessert some time to set.
Note that the more liquor you add to any ice cream, the harder it will be to freeze, and the softer the resulting ice cream product will be.