*NB: This is a cow dairy-based recipe.*
Caramel is the stuff of dreams. (Look at how Stella Parks does it in Serious Eats). And it keeps for a while, not that is will last a while. Two-ingredient no churn vanilla ice cream; need I say more? Put those together and you have my latest creation:
Swirled Salted Caramel Ice Cream that’s tree nut-free, peanut-free, egg-free and gluten-free.
Share this dessert with friends, family, dinner guests, your physical therapist or your doorman (See my Instagram stories for more about that!) and you will be everyone’s dessert heroine!
Reasons why I love this recipe:
I love recipes that use plain, basic ingredients that are just what they are – water, salt, white sugar, cream, milk.
I love recipes that use ingredients you probably already have on hand (again, water, salt, sugar, milk, cream – you probably have that around) or can find at any local store; these I purchased at my local Fairway.
I love recipes that are mostly hands-off. To make both of these components took about 25 minutes, total. Plus over night freezing. But that’s totally hands-off!
Heavy cream – let’s talk. Most commercial heavy creams have gums and stabilizers, even the organic ones. And that’s fine, I’ve used these brands to make whipped cream my entire life without issue. Typically, gums/stabilizers aren’t nut or fish based (my severe allergens). But given a choice, I’d prefer a cream that’s just cream, especially if I can pick it up at my local store. And luckily, most regular grocery stores do carry many heavy cream options. My point here is read the labels of everything, even if it seems counterintuitive, read the labels every time, because even heavy cream can have more than one ingredient.
Salt – let’s also talk. All salt is salt, chemically, but grain size is all kinds of different and will definitely affect the outcome of baking/candy making recipes. The Serious Eats recipe upon which mine is based uses Diamond Crystal Kosher salt for the recipe. If you don’t want to buy a new salt, just start with a pinch of table salt or another Kosher salt and see how it tastes. You can always add more salt but you cannot take salt away if you overdo.
Kids (lower and middle school ages) can help to whip cream and add condensed milk and stir – get those little helping hands in there.
Older children (teenagers) can help with the caramel – lots of good chemistry lessons to discuss and also how to handle hot things in the kitchen and don't get distracted!
Label reading is for everyone. Once you have your kids in the kitchen cooking, that's a great time to remind them to always read labels, even for the basics.
And for children of all ages, there is a sense of mastery and pride when they have a hand in making something that then the whole family eats and enjoys.
I say: if your kids show even the slightest bit of interest, get them in the kitchen to help cook.
Special equipment - if you want to get fancy
(You probably have these all but if you don't, just use what you have)
Kitchen scale (if you don't have you can totally use measuring cups/spoons)
Pyrex measuring cup (2 cups large at least)
Loaf pan or Tupperware shaped loaf style
Recipe: Swirled Salted Caramel Ice Cream: Tree Nut-Free, Peanut-Free, Egg-Free, Gluten-Free
Make the ice cream to get it chilling in the freezer.
1 pint (two cups) of heavy whipping cream (use safe for you brand)
1 fourteen-ounce can sweetened condensed milk (use safe for you brand)
1 teaspoon of vanilla (optional)
Whip the cream into soft peaks. Fold in the condensed milk. Mix thoroughly until completely combined and no streaks. Add flavorings if using. Cover with plastic wrap and pop the whole mixing bowl into the freezer while you make the caramel.
While the no-churn ice cream is chilling, make your caramel.
Here’s my lightly adapted recipe for Salted Caramel made according to Stella Parks's exact directions because they are just so correct and easy.
Three-ingredient Salted Caramel
Lightly adapted from Stella Parks, Serious Eats
240g Domino white sugar
2g Diamond Crystal kosher salt
225g heavy cream
Use Stella Parks' exact directions. I poured my hot caramel into a Pyrex measuring cup for easy pouring later, just saying.
Let the caramel cool first on the counter then pop in the fridge for some extra cooling time. Go have dinner, or workout or hang with loved ones.
After about two hours, grab the bowl of chilled ice cream mixture from the freezer and be ready to work quickly. Into a Tupperware that’s loaf sized with a top, layer in first ice cream, then a ¼ cup drizzle of caramel. Continue until you hit just a ½ inch from the top. No need to swirl, it will do that for you. Magic!
|Self-swirling magical dessert!|
Put the top on the Tupperware, pop back into the freezer and go live your life. Around 6-8 hours later, it’s dessert time.
NB: If you describe this dessert as “allergen-free” people will be shocked, but it is truly top 7 allergen free, so easy and so delish.
Thank you Fairway Market for sponsoring* this delicious allergen-friendly recipe!