No Churn Chocolate Caramel Ice Cream Recipe


1 3/4 cups heavy whipping cream
1/2 cup International Delight Hershey’s Chocolate Caramel
2 ounces semi-sweet baking chocolate, melted and cooled for 5 minutes
14 ounces (1 can) sweetened condensed milk
Chocolate fudge ice cream topping
Caramel ice cream topping
  1. Place heavy whipping cream and coffee creamer in a large bowl. Beat until whipped cream forms (you can use a hand or a stand mixer). Mix in the baking chocolate and sweetened condensed milk until the mixture resembles a thick whipped cream.
  2. Drizzle some of the fudge and caramel sauces in the bowl and gently fold them into the mixture to swirl. Don’t completely mix it.
  3. Transfer the ice cream mixture to a sealable container or large loaf pan. Drizzle the top with more chocolate fudge and caramel. Cover and freeze for at least 4 hours or until hard.

Original recipe and more pictures visit: No Churn Chocolate Caramel Ice Cream @

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