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Creamy No-Churn Whiskey Caramel Ice Cream

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A rich and creamy no-churn ice cream featuring a warm whiskey caramel swirl and toasted pecans, perfect for an easy homemade dessert without an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whiskey (bourbon or rye)
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (90 g) unsalted butter, cubed and softened
  • ½ cup (120 ml) heavy cream, warmed
  • 2 tablespoons whiskey
  • Pinch of sea salt
  • 1 cup (120 g) pecan halves
  • 1 tablespoon unsalted butter or neutral oil
  • Pinch of salt

Instructions

  1. Toast the Pecans: Heat a skillet over medium heat, melt 1 tablespoon butter or oil. Add pecans and a pinch of salt. Stir frequently for 5-7 minutes until fragrant and golden brown. Remove from heat and set aside to cool.
  2. Make the Whiskey Caramel Sauce: In a medium saucepan, heat granulated sugar over medium heat. It will clump before melting—resist stirring and gently swirl the pan occasionally. Once fully melted and amber-colored (about 5-8 minutes), immediately add butter carefully (it may bubble). Stir until melted.
  3. Slowly pour in warmed heavy cream while stirring continuously. The mixture will sizzle but keep stirring until smooth. Remove from heat and stir in whiskey and sea salt. Let cool to room temperature.
  4. Whip the Cream: In a large bowl, whip the heavy cream using a mixer on medium-high speed until stiff peaks form (about 3-5 minutes). Be careful not to overwhip or it will become grainy.
  5. Combine Base Ingredients: In another bowl, mix sweetened condensed milk, vanilla extract, and 2 tablespoons whiskey. Fold this mixture gently into the whipped cream using a spatula, keeping it light and airy.
  6. Assemble the Ice Cream: Pour half of the ice cream base into your freezer container. Drizzle half of the cooled whiskey caramel sauce over it, then sprinkle half the toasted pecans. Use a knife or skewer to swirl the caramel gently through the base without mixing completely. Repeat with the remaining base, caramel, and pecans.
  7. Freeze: Cover tightly and freeze for at least 6 hours or overnight until firm.

Notes

Use cold heavy cream for best whipping results. Warm caramel slightly if it hardens before swirling. Toast pecans carefully to avoid burning. Cover ice cream surface with parchment paper before freezing to reduce freezer burn. Can prepare caramel and pecans in advance to save time.

Nutrition

Keywords: no-churn ice cream, whiskey caramel ice cream, homemade dessert, toasted pecans, easy ice cream recipe, no ice cream maker, creamy ice cream

Find it online: https://savoryrecipes.info/creamy-no-churn-whiskey-caramel-ice-cream-recipe-easy-homemade-dessert/