Okay, okay! I have never made my own ice cream before but I’ve been inspired by reading all of the recipes that I’ve been going through online. I have essentially started my own ice cream brand in my mind! Waaaaaaaay too much time alone thinking! lol

First, I really need a better name! Any ideas?

I have pulled this recipe together from several different bloggers to create my own recipe. I will provide you all the links from my inspiration recipes so you can try their’s as well. I’m hoping, praying really that my Aunt Paul will be soooooo kind and make this ice cream for me next. Pleasepleaseplease! lol

For those of you that don’t do dairy, you can substitute coconut cream for the whipping cream and condensed sweetened coconut milk for the sweetened condensed milk. Easy-peasy!

Ingredients

For The Cream Base

• 2 cups of heavy whipping cream
• 1 14 ounce can of condensed sweetened milk
• 1 Tbsp. of vanilla extract

Flavour For Cream Base

• 1/2 cup of malted milk powder, or more to taste

Fudge Ripple

• 2 Tbsp. of unsalted butter
• 2/3 cup of heavy or whipping cream
• 1/2 cup of light corn syrup, golden syrup or honey
• 1/4 cup of packed dark brown sugar
• 1/4 cup of cocoa powder
• 1/4 tsp. of fine or table sea salt
• 6 ounces of semi or bittersweet chocolate, chopped, or 1 cup of semi or bittersweet chocolate chips
• 1/2 tsp. of vanilla extract

Aunt Paul’s Caramel Sauce

• 1 cup of butter
• 2 1/2 cups of packed brown sugar
• 1 cup of heavy cream
• 2 Tbsp. of light corn syrup

Instructions

1. Make the fudge sauce ahead of time. Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.
2. Make caramel ahead of time. Melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the sugar, cream, and corn syrup; stir until the mixture is smooth; and bring to a boil. Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more. Remove from the heat, stir in the salt, and set aside to cool slightly.The sauce can be made up to 3 days ahead. Cool it to room temperature and refrigerate it in a covered container. Reheat in a saucepan over low heat until smooth and pourable.
3. Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the vanilla extract and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form.
4. In an airtight freezer safe container, spoon 1/3 of the cream mixture into the bottom. Place alternating dollops of caramel and fudge sauce. Repeat process ending with caramel and fudge. You are probably not going to use all of the caramel or fudge.
5. Using a butter knife, swirl the sauces through the cream mixture. Cover and freeze for at least 4 hours before serving.

I hope you enjoy my version of no-churn ice cream – one of my many ideas – and I look forward to hearing your thought! Plus I will tell you if I’m lucky enough to have my imagination turned into reality!

Here are the link to my inspiration…

Link to Half Baked Harvest No-Churn Ice Cream Recipes

Link to Smitten Kitchen The Best Hot Fudge Sauce

Happy cooking!