Ultimate No-Churn Churro Ice Cream
No ice cream machine required. No-churn churro ice cream is super easy to make. Freezes in 6 hours to firm and ready to serve. Make ahead for parties!
Ingredients
- 2 C Heavy Cream
- 14 Oz Can of Sweetened Condensed Milk refrigerated for about an hour
- 2-3 Tablespoons of Caramel Sauce homemade or store-bought
- 3 Graham Crackers Crumbled
- 1 Tbsp Sugar Cinnamon Mixture 3 Tsp Sugar + 1 Tsp Cinnamon to make mixture (extra Teaspoon in reserve for use at the end.
- 25 Caramel ball pieces optional (baking aisle) (or cut a caramel square into 4 pieces just as big as a chocolate chip)
- 2 Tsp Vanilla Extract
Instructions
- Using a stand mixer, and whisk attachment, place heavy cream in and mix on high speed for about 4-5 minutes.
- You need this heavy cream to form peaks, not stiff ones, just light ones.
- At about minute 4, stop mixer and see if peaks can form by using a spatula dipped in the cream and pulling up.
- If it is ready, add in the chilled condensed milk and again, mix.
- This time, you need the peaks to be firm and stiff.
- Mix on medium-high for about 7-8 minutes you will see the combination become thicker.
- Again, test it as I have indicated by stopping the mixer and pulling the spatula up to you.
- If the peaks are stiff, stop mixing.
- Now add vanilla, then mix.
- Next, graham cracker crumbles and caramel sauce.
- Last, cinnamon.
- Remove the bowl from the mixer.
- Fold in caramel pieces about 12.
- Then transfer ice cream mixture to a freezer-safe container.
- Top off with the remaining 12 caramels, as well as the teaspoon of cinnamon sugar and a few more crumbles of graham cracker.
- Freeze for 6 hours to firm.
- Serve.
- Keep Frozen if not using for up to six weeks.