This no churn turtle ice cream is a dream! Creamy vanilla ice cream meets luxurious swirls of velvety caramel, dark chocolate ganache, and toasted pecans. Each bite has smooth textures and rich flavors, perfect for satisfying your ice cream craving!
The best part? You don’t need an ice cream maker to whip up this homemade ice cream. It's an easy and stress free dessert that feels like gourmet ice cream bliss. Check out my espresso ice cream and chocolate marshmallow ice cream too!
Why You'll Love This Recipe
- Ease: No ice cream maker needed! This is a no churn recipe that anyone can make.
- Textures: Silky smooth ice cream, gooey caramel, crunchy toasted pecans, and rich chocolate ganache create the ultimate texture combo.
- Quick Prep: With simple steps and minimal prep time, you can have this in the freezer in no time!
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt—it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over-salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot-on every time
Ingredients
What you'll need for this caramel turtle ice cream!
- Heavy Cream: For best results, use heavy cream with a fat content of at least 36%. Avoid using light cream or half and half, as they lack the necessary fat content and won’t provide the same structure.
- Caramel: I used Caramel Cream from ifiGOURMET Provisions. DGF's Caramel is developed with high quality ingredients including fresh cream and real origin certified butter from Isigny. This semi liquid caramel cream is perfect for chocolates, pastries and icing! You can also use caramel sauce in this turtle ice cream recipe.
- Pecans: Toasting the pecans intensifies their nutty flavor and adds great crunch. I always roast nuts at 350°F for 10 minutes. My banana bread with pecans is amazing too!
- Dark Chocolate: I love using dark chocolate to cut the sweetness and add a big pop of deep chocolate flavor.
- Sweetened Condensed Milk: Provides the sweetness and keeps the ice cream smooth and creamy without the need for churning. Check out my condensed milk lemon bars too!
- Pure Vanilla Extract: This is the only flavor of the actual ice cream base so be sure to use a high quality vanilla with good flavor. Not so great vanilla extract has a higher water content that will make the no churn ice cream icy.
See recipe card below for quantities.
Instructions
Let's make turtle ice cream from scratch!
- In a small saucepan, heat the heavy cream until just steaming (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth. Set aside to cool.
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and kosher salt. Stir until completely combined.
- In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the whipped cream.
- In a 8X8 pan or a freezer safe container, spread ⅓ of the ice cream base evenly across the bottom. Drizzle ⅓ of the caramel sauce and chocolate ganache over the ice cream, then sprinkle ⅓ of the pecans.
- Repeat this layering process two more times, finishing with a drizzle of caramel sauce, chocolate ganache, and a sprinkle of pecans on top.
Hint: Ice cream with too much salted caramel won't freeze properly because excess sugar keeps it soft. To achieve the right texture, avoid adding too much caramel.
Pro Tips
- Whip it Right: Beat the heavy cream until stiff peaks form. Test by holding the beaters or whisk upside down, the cream should hold its shape and not fall off. Under beating will result in icy ice cream.
- Keep an Eye on the Cream: Always beat on HIGH and watch closely to avoid over whipping.
- Toast Your Pecans: Toasting brings out their full flavor and ensures they stay crisp in the ice cream.
- Perfect Swirling: Make sure both the ganache and caramel are not hot but still fluid enough to swirl easily. This ensures even distribution without melting the ice cream base.
Variations
- Add Rolos or butterscotch for an extra caramel surprise in every bite.
- Include actual turtle candies for a more decadent treat.
- Toss in some mini chocolate chips or caramel bits for added texture.
- Experiment with sea salt for a salted caramel twist.
- Use different nuts if you like walnuts or almonds instead!
- If you're a chocoholic, make this homemade ice cream recipe with a chocolate base. My chocolate base is incredible!
FAQ
How do I store this turtle ice cream?
To store the ice cream, press a layer of plastic wrap or parchment paper directly onto the surface to prevent freezer burn for up to 1 month.
Why is this called turtle ice cream?
Turtles got their name because they look like little turtles! The pecans resemble legs, the caramel forms the body, and the chocolate acts as the shell—cute, right?
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Turtle Ice Cream Recipe (no churn)
Creamy and decadent no churn turtle ice cream packed with swirls of caramel, chocolate, and chopped toasted pecans. The best part? It takes minutes to whip up!
Equipment
- Stand or hand held mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Chocolate Swirl (Ganache)
- ½ cup (105 grams) dark chocolate chips
- ½ cup (105 grams) heavy cream
Caramel Swirl & Pecans
- ½ cup (120 grams) Caramel Sauce I used Caramel Cream from ifiGOURMET Provisions. See notes.
- 1 cup (120 grams) toasted and roughly chopped pecans
No Churn Ice Cream
- 1 can (14 oz) (397 grams) sweetened condensed milk
- 2 and ½ teaspoons vanilla extract high quality
- ¼ teaspoon kosher salt
- 2 cups (455 grams) heavy cream cold
Instructions
Chocolate Swirl
- In a small saucepan, heat the heavy cream until just steaming (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth. Set aside to cool.
- If it is not fully melted, microwave for 10 seconds at a time, stirring in between.
Caramel Swirl
- Ensure the caramel sauce is fluid but not hot. If it's too thick, briefly microwave it in 5 second intervals until pourable. Set aside.
Ice Cream
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and kosher salt. Stir until completely combined.
- In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the whipped cream.
- In a 8X8 pan or a freezer safe container, spread ⅓ of the ice cream base evenly across the bottom.
- Drizzle ⅓ of the caramel sauce and chocolate ganache over the ice cream, then sprinkle ⅓ of the pecans.
- Repeat this layering process two more times, finishing with a drizzle of caramel sauce, chocolate ganache, and a sprinkle of pecans on top.
- Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 hours or overnight until firm.
- To store the ice cream, press a layer of plastic wrap or parchment paper directly onto the surface to prevent freezer burn for up to 1 month.
Notes
Caramel Cream is linked here! If you'd like to make homemade, check out this recipe!
*Ice cream with too much salted caramel won't freeze properly because excess sugar keeps it soft. To achieve the right texture, avoid adding too much caramel.
Whip it Right: Beat the heavy cream until stiff peaks form. Test by holding the beaters or whisk upside down, the cream should hold its shape and not fall off. Under beating will result in icy ice cream.
Pecans: Toasting the pecans intensifies their nutty flavor and adds great crunch. I always roast nuts at 350°F for 10 minutes.
Keep an Eye on the Cream: Always beat on HIGH and watch closely to avoid over whipping.
Perfect Swirling: Make sure both the ganache and caramel are not hot but still fluid enough to swirl easily. This ensures even distribution without melting the ice cream base.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Maureen says
I saw this on Pinterest and was glad I did! Made it last night and can’t stop taking little bites every time I pass the freezer
Amanda Valsamis says
haha I love that, thank you! I've been there! 🙂