Three Ingredient Churro Caramel Ice Cream (No Churn)

If I told you it was possible to make ice cream with only three ingredients and without an ice cream maker would you be my best friend forever? I hope so.

All you need is International Delights Cold Stone Creamery Churro Caramel Coffee Creamer, sweetened condensed milk and heavy whipping cream. After a little whisking, a little beating and some time in the freezer you will have some of the best ice cream you ever tasted.

This is the kind of ice cream I make on my vacations at the beach house, fast and easy, because I don’t want to spend a lot of time in the kitchen but do want something homemade and indulgent. Something cold and refreshing after a hot day at the beach.

Rich, creamy and silky, every bite tastes of sweet caramel-dipped churros. I like to make little sundae’s with them by adding even more caramel, a sprinkle of chopped walnuts and cherries.

Vacations were made for ice cream sundaes when calories don’t count making it perfectly acceptable to eat dessert every night and go back for seconds.

For those times when you’re not on vacation, International Delight has a new line of sugar free and fat free creamers. You can always use one of those instead!

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P.S. These are a little melted. After two tries I gave up on having them not melt. Thank-you humid 88-degree weather.

Churro Caramel Ice Cream

1 cup International Delights Churro Caramel Coffee Creamer
1 can sweetened condensed milk
2 cups very cold heavy whipping cream
For serving:
caramel desert sauce
chopped walnuts
maraschino cherries

In a large bowl whisk the creamer and condensed milk together.

In the bowl of a stand mixer beat the whipping cream to stiff peaks on medium speed. When you lift the batter the cream should stick to it.

Add the whipped cream to the condensed milk mixture and gently fold in with a rubber spatula until well combined.

Pour into a loaf pan, cover with aluminum foil and freeze 6 – 8 hours or overnight.

Serve with caramel sauce, walnuts and cherries.

Makes about 1 quart.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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