Go Back
+ servings
salted caramel ice cream

No-churn salted caramel ice cream with blondies

No ratings yet
Print Pin
Course: Dessert, Ice Cream
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 litres / 4,2 pints
Author: Lorena Salinas from Cravings Journal

Ingredients

Para los blondies

  • 120 g unsalted butter
  • 180 g brown sugar
  • 1 egg
  • 1 tsp vanilla extract or vanilla essence
  • 150 g all-purpose flour
  • ½ tsp salt

For the salted caramel

  • 80 g granulated sugar
  • 80 g whipping cream hot (you can heat it up in the microwave for a few seconds)
  • tsp salt

For the vanilla ice cream

  • 400 g condensed milk
  • 600 ml whipping cream cold
  • 2 tsp vanilla extract or vanilla essence

Instructions

For the salted caramel

  • Place the sugar on a pan over medium heat. Let it become a pale golden colour and don't use any tools to mix it. Just use the handle of the pan to swirl it around if needed.
  • Once golden, add the cream and salt and whisk quickly and vigorously. Be careful here because it will bubble up and it's very hot.
  • Remove the sauce from the pan. Let it cool down completely. If it thickens too much, you can reheat it and add a splash of boiling water to adjust it. Separate half the caramel sauce for the ice cream, the other half is for serving.

For the blondies

  • Use a whisk to mix the butter, sugar and egg until paler in colour. Add the vanilla, flour and salt and incorporate them using a spatula.
  • Line a 20x20cm / 10inx10in pan with baking paper and pour the mix in. Level it using a spatula and sprinkle extra chocolate and coarse salt on top. Bake in a preheated oven at 180°C/350°F for 10-12min or until lightly golden.
  • Let it cool down completely and cut it in small cubes.

For the vanilla ice cream

  • Whip the cream and vanilla to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.
  • Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together. Add the blondies and also fold them in.
  • Place a layer of ice cream at the base of your freezer-proof container or pan and drizzle salted caramel sauce on top. Marble it using a skewer or knife. Repeat with several layers until you fill the pan.
  • Freeze for 8 hours or overnight. Serve with extra salted caramel.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!