Description
This homemade no-churn crème brûlée ice cream recipe combines the rich, creamy texture of traditional crème brûlée with the effortless preparation of no-churn ice cream. Featuring a luscious caramelized sugar topping mixed into the creamy base and sprinkled on top for an authentic brûlée crunch, this dessert is perfect for impressing guests or enjoying a decadent treat at home without an ice cream maker.
Ingredients
Scale
Caramelized Sugar
- 1 cup granulated white sugar
- 2 tablespoons corn syrup
- 3 tablespoons water
- ¼ teaspoon salt
Ice Cream Base
- 14 oz can sweetened condensed milk, chilled
- 2 ½ cups heavy whipping cream, chilled
- â…” cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare caramelized sugar: Line a large baking sheet with parchment paper and lightly spray with cooking spray to prevent sticking.
- Combine caramel ingredients: In a medium stainless steel saucepan, mix sugar, corn syrup, water, and salt.
- Heat mixture: Place the saucepan over medium heat and stir until sugar dissolves and mixture starts to simmer.
- Simmer gently: Reduce heat to medium-low and continue heating without stirring, gently swirling the pan occasionally to ensure even cooking.
- Cook to golden color: Allow the mixture to cook for 10-15 minutes until it becomes thick and golden brown, noticing foamy bubbles forming during cooking. Avoid overcooking to prevent burnt taste.
- Spread caramel: Carefully pour the hot caramel onto the prepared baking sheet, spreading it thinly and evenly with a greased spatula.
- Cool and break: Let the caramel cool completely, then break it into small pieces using a glass bottom, rolling pin, or meat tenderizer.
- Prepare freezing pan: Line a 9-inch loaf pan or similar freezer-safe container with parchment paper.
- Chill condensed milk: Pour sweetened condensed milk into a large mixing bowl and place it in the freezer to chill while whipping cream.
- Whip heavy cream: Using a hand or stand mixer, beat the heavy whipping cream on high speed for 3-5 minutes until it becomes light and fluffy.
- Add powdered sugar: Gradually beat in the powdered sugar and continue mixing on high until firm peaks form, about 2-3 more minutes.
- Incorporate vanilla: Gently fold in vanilla extract, then refrigerate the whipped cream mixture to keep chilled.
- Whip condensed milk: Remove chilled condensed milk bowl from freezer and beat on high speed for 3-5 minutes until the mixture turns white and airy, though it will not form peaks.
- Combine mixtures: Fold the whipped cream into the condensed milk mixture in batches until light and fully incorporated.
- Add caramelized sugar: Reserve one-third cup of caramel pieces. Gently fold the remaining caramelized sugar into the ice cream mixture to distribute evenly.
- Assemble ice cream: Transfer the mixture into the prepared loaf pan and sprinkle the reserved caramel sugar evenly over the top.
- Freeze: Cover the pan tightly and freeze the ice cream for at least 24 hours before serving to achieve the best texture.
Notes
- Do not stir the caramel mixture during cooking to avoid crystallization; gentle swirling is sufficient.
- Ensure all dairy ingredients are well chilled before whipping for best volume and texture.
- Breaking the caramel into small pieces evenly throughout the ice cream creates the signature brûlée crunch.
- This recipe requires no ice cream maker and is ideal for an effortless homemade frozen treat.
- Store finished ice cream covered to prevent ice crystals and maintain smooth texture.
