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) Can also use hot fudge is desired
- ½ cup (105 grams) dark chocolate chips
- ½ cup (105 grams) heavy cream
Caramel Swirl & Pecans
- ½ cup (120 grams) Caramel Sauce Recipe linked in notes. 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. Top with turtle candies for a fun touch if desired!!
- 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 caramel, check this recipe out!
*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.