INGREDIENTS:
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
DIRECTIONS:
- 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.
- 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.
- 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 @ crazyforcrust.com