Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Churn Vanilla Bean Ice Cream with Salted Caramel and Cookie Dough

  • Author: Elizabeth Buuck
  • Prep Time: 30 minutes
  • Total Time: 390 minutes
  • Yield: 6
  • Category: Dessert, Side Dish
  • Cuisine: American

Description

Sweet vanilla bean ice cream, swirled with a quick salted caramel sauce, and sprinkled with safe-to-eat cookie dough! Homemade ice cream- no churning required!


Ingredients

Scale

Quick Salted Caramel Sauce

  • 6 TBSP Unsalted Butter
  • 1 C Brown Sugar
  • 1/4 C Granulated Sugar
  • 3/4 C Heavy Cream (divided into 1/2 and 1/4 cup)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt

Safe-To-Eat Cookie Dough

  • 1/2 C Unsalted Butter (Room Temp)
  • 1/2 C Brown Sugar
  • 1/4 C Granulated Sugar
  • 1/4 C Heavy Cream ((regular milk works too!))
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 C Chocolate Chips

Vanilla Bean No Churn Ice Cream

  • 14 oz (1 can) Sweetened Condensed Milk
  • 2 tsp Vanilla Bean Paste
  • 1/4 tsp Salt
  • 2 C Heavy Cream

Instructions

Quick Salted Caramel Sauce

  1. Add all ingredients (minus 1/4 C of heavy cream) into a large skillet over medium heat.
  2. Using a wooden spoon, stir frequently for 5-7 minutes.
  3. Once butter is melted and sugars have dissolved, the sauce will begin to thicken.
  4. Remove from heat, add remaining cream and stir to combine. Allow to cool.

Safe-To-Eat Cookie Dough

  1. In a medium bowl, cream the butter and sugars with an electric hand mixer. Your stand mixer will work as well, but it isn't necessary.
  2. Once the butter and sugar mixture is light and fluffy (3 min) mix in the vanilla, cream or milk, and salt.
  3. Stir in chocolate chips.
  4. The cookie dough will be pretty soft, but will firm up as it chills.

Vanilla Bean No Churn Ice Cream

  1. In a medium bowl, stir together sweetened condensed milk, salt, and vanilla bean paste. Set aside.
  2. In the bowl of a stand mixer with whisk attachment, beat heavy cream until stiff peaks, around 5 minutes.
  3. Take 1/3 of the whipped cream and stir it into the sweetened condensed milk mixture.
  4. Fold sweetened condensed milk mixture back into the remaining whipped cream. Careful not to deflate the whipped cream.
  5. Layer the ice cream base, caramel, and cookie dough in a freezer safe container. (I did 4 layers of each.)
  6. Freeze for at least 6 hours. Enjoy!