Caramel No Cook Ice Cream Recipe – a delicious recipe with condensed lowfat milk, milk, Whipping cream, sugar, Boiling water, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove the label from the sweetened condensed lowfat milk can.
2
Place the can in a pan and cover with water.
3
Place the pan over heat; when the water boils, turn the heat to low.
4
Let the can cook for 3 hrs, being sure which the can is always covered with water; cold.
5
Over low heat, heat the sugar.
6
Cook till the sugar is light brown, stirring constantly; don't let the sugar burn.
7
Pour the boiling water on the melted sugar and cook till all of the sugar is dissolved; cold.
8
In a blender, mix the caramelized condensed lowfat milk with some of the evaporated lowfat milk.
9
When smooth, add in the remaining evaporated lowfat milk, cream, caramel syrup and vanilla extract.
10
Pour into an ice cream canister and freeze according to the manufacturer's directions.
11
Penny Halsey
748
kcal
Calories
59
g
Fat
45
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 14 ounce Sweetened condensed lowfat milk, 2 1/2 c. Evaporated lowfat milk, 1 c. Whipping cream, 1/2 c. Granulated sugar, and more.
Yes, Caramel No Cook Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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