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A small white bowl filled with creamy ice cream sits on a marble surface, topped with caramel crunch clusters and a spoon resting in the bowl.
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No Churn Caramel Crunch Ice Cream

Author Sarah Mir

Ingredients

Caramel Crunch

  • ½ cup sugar
  • ¼ cup rice krispies
  • ¼ cup flaked or chopped almonds
  • note: you can use any nut to make the full ½ cup if you don't have rice krispies!

Ice Cream Base

  • 2 cups whipping cream
  • 300 ml dulce de leche + extra for drizzling optional
  • 1 tsp vanilla extract

Instructions

To make the Caramel Crunch

  • Place the ½ cup sugar in a medium heavy based saucepan on medium heat
  • Line a baking sheet with parchment paper
  • Once the sugar starts to caramelize at the edges start watching it carefully, swirl the pan if needed to ensure even browning
  • When the caramel turns a deep amber in color then pull it off the heat, stir in the rice krispies and nuts and spread over your prepped baking sheet.
  • Wait for the caramel crunch to cool the break into pieces by hand

To Make the Ice Cream

  • Whip the cream until fluffy and it holds peaks
  • Beat in the dulce de leche and vanilla
  • Stir in the caramel crunch pieces, reserving ⅓ for serving and scattering on top
  • Pour the ice cream mixture into a freezer safe container and scatter some of the crunch pieces on top.
  • Freeze for 6-8 hours or until firm.

Notes

To make your own dulce de leche just follow the simple steps in the post!