Chocolate Candy Caramel Explosion No-Churn Ice Cream
Ingredients
- 1 (16-oz) carton heavy cream
- 1 (14-oz) can sweetened condensed milk
- 1 cup dark chocolate chunks
- 25 miniature chocolate-covered toffee bars, coarsely chopped (about 1 cup)
- 1 cup coarsely chopped roasted and salted almonds
- ½ cup Salted Caramel Sauce, divided (recipe follows or use a store bought sauce)
Instructions
- Beat cream at medium-high speed with a mixer until stiff peaks form.
- Add condensed milk, beating until stiff peaks form again.
- Stir in chocolate chunks, toffee candy and almonds.
- Spoon half of mixture into a 9-x 5-inch loaf pan.
- Drizzle half of caramel sauce over mixture; swirl 1 to 2 times with a knife.
- Spoon remaining cream mixture over caramel; drizzle with remaining caramel sauce, and swirl 1 to 2 times with a knife.
- Sprinkle with additional chopped toffee bars and almonds, if desired.
- Cover and freeze at least 4 hours or up to 1 month.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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