Black Pepper Caramel No-Churn Ice Cream

I remember making ice cream with my mom as a kid. It was fun! For about 30 seconds. Then, the actual manual labor of turning a rickety old hand crank on a leaky ice cream churn, with frequent additions of rock salt and complaints (might have been me), made it a touch less fun. Flash forward to grown up me with an electric ice cream maker! That I rarely used because the bowl took up too much space in my freezer and it didn’t make enough ice cream to satisfy both The Boy and three little girls... This making ice cream business is a bummer. 

Enter No Churn Ice Cream! The easy breezy way to make enough ice cream to satisfy the cravings of a boy and numerous other people at the same time! The reason it works is SCIENCE! As heavy cream is whipped, air is incorporated and the volume is increased much the same way that old fashioned churning does. Adding in the sweetened condensed milk adds sweetness and body to the cream, resulting in a silky ice cream texture.

This deliciously simple ice cream is made with only 2 ingredients, and you can add in any mix ins or flavors your heart desires! In this recipe, I went for salted caramel, studded with pops of fresh cracked black pepper, swirled into a vanilla base with bits of sugar cone. It’s an unexpected and DELICIOUS combination that I’m sure you will love!

When you make this ice cream (and oh please do!) I have one request/demand. Please do not use pre-ground pepper. Not to be a pepper-snob, but the freshly cracked pepper is a definite must-have in flavoring this ice cream. The pop of the pepper in the ice cream only comes from freshly grinding the peppercorns, and pre-ground pepper just doesn’t impart the same flavor. Please invest in a pepper grinder! Truly, a tiny Mega Market pre-filled grinder will do. I would literally rather you left out the pepper and just made an amazing salted caramel ice cream than use pre-ground pepper. That being said, I can see that you are the adventurous type and you are going full steam ahead and making yourself some ice cream. Let’s do this!

 1 cup store bought caramel sauce (I made my own, but store bought adds to the ease of this recipe, and it can be just as delicious. Buy a good one!)
 ¼ tsp fine grain sea or kosher salt
 ½ tsp coarse ground freshly cracked black pepper
 14 oz can cold 🥶 sweetened condensed milk (store it in the fridge the night before you make this)
 1 tsp vanilla bean paste (I prefer the paste over vanilla extract because you get the tiny vanilla specks and it also has a much more intense vanilla flavor)
 ¼ tsp fine grain sea or kosher salt
 2 cups heavy cream
 3 or 4 broken up sugar cones. You know, the wafer-style pointy ones.

1

Measure your caramel out in a small measuring cup and microwave for 30 seconds to loosen it up just a bit. Add the salt and black pepper and stir in. Allow the caramel to cool while you mix everything else together.

(Proof of my insanity: I started out fancy and made my own black pepper salted caramel, but realized not everyone is a crazy overachiever like me and might want a quick and easy recipe. But if you have extra time and want to go for it, there are plenty of great caramel recipes out there. Store bought or homemade, just remember to add the salt and pepper afterwards. Thanks for coming to my TED Talk.)

2

In a small bowl whisk together your cold sweetened condensed milk, vanilla paste, and salt. Set aside.

In a large bowl, or in the bowl of your stand mixer, whisk the heavy cream to stiff peaks, being careful not to overwhip. You’ll know it’s done when the cream stands straight up when you pull out the whisk. You can also try the putting the bowl upside down over your head test but that didn’t work out so well for me once 😕

3

Fold about one cup of the the whipped cream into the condensed milk mix, essentially loosening it up. Gently fold this mixture into the rest of your whipped cream, slowly mixing the two together to keep it light and fluffy.

4

Place half of the ice cream mixture into a glass or metal pan (metal helps it freeze faster and stay frozen longer). Drizzle half of the caramel sauce over the top and crack on a little more black pepper. Using a butter knife, swirl the caramel into the ice cream. Add some broken up sugar cones on top.

5

Add the rest of the ice cream, the rest of the caramel (drizzle!), more cracked black pepper and swirl again. Top with more broken cone. Beautiful! 😘

Cover with plastic wrap and lightly press directly onto the ice cream (to prevent ice crystals from forming) and store in the freezer for at least 6 hours.

6

It’s been (at least) 6 hours and now your patience shall be rewarded! Take the ice cream out of the freezer and allow to sit on the counter for 5-10 minutes. It just needs a few moments to defrost to scoopableness (new vocab).

Enjoy it in a cone or in a bowl. On a train or in the rain. You will eat it here or there. You will eat it EVERYWHERE!

Sooo... Enjoy your ice cream 😋

Ingredients

 1 cup store bought caramel sauce (I made my own, but store bought adds to the ease of this recipe, and it can be just as delicious. Buy a good one!)
 ¼ tsp fine grain sea or kosher salt
 ½ tsp coarse ground freshly cracked black pepper
 14 oz can cold 🥶 sweetened condensed milk (store it in the fridge the night before you make this)
 1 tsp vanilla bean paste (I prefer the paste over vanilla extract because you get the tiny vanilla specks and it also has a much more intense vanilla flavor)
 ¼ tsp fine grain sea or kosher salt
 2 cups heavy cream
 3 or 4 broken up sugar cones. You know, the wafer-style pointy ones.

Directions

1

Measure your caramel out in a small measuring cup and microwave for 30 seconds to loosen it up just a bit. Add the salt and black pepper and stir in. Allow the caramel to cool while you mix everything else together.

(Proof of my insanity: I started out fancy and made my own black pepper salted caramel, but realized not everyone is a crazy overachiever like me and might want a quick and easy recipe. But if you have extra time and want to go for it, there are plenty of great caramel recipes out there. Store bought or homemade, just remember to add the salt and pepper afterwards. Thanks for coming to my TED Talk.)

2

In a small bowl whisk together your cold sweetened condensed milk, vanilla paste, and salt. Set aside.

In a large bowl, or in the bowl of your stand mixer, whisk the heavy cream to stiff peaks, being careful not to overwhip. You’ll know it’s done when the cream stands straight up when you pull out the whisk. You can also try the putting the bowl upside down over your head test but that didn’t work out so well for me once 😕

3

Fold about one cup of the the whipped cream into the condensed milk mix, essentially loosening it up. Gently fold this mixture into the rest of your whipped cream, slowly mixing the two together to keep it light and fluffy.

4

Place half of the ice cream mixture into a glass or metal pan (metal helps it freeze faster and stay frozen longer). Drizzle half of the caramel sauce over the top and crack on a little more black pepper. Using a butter knife, swirl the caramel into the ice cream. Add some broken up sugar cones on top.

5

Add the rest of the ice cream, the rest of the caramel (drizzle!), more cracked black pepper and swirl again. Top with more broken cone. Beautiful! 😘

Cover with plastic wrap and lightly press directly onto the ice cream (to prevent ice crystals from forming) and store in the freezer for at least 6 hours.

6

It’s been (at least) 6 hours and now your patience shall be rewarded! Take the ice cream out of the freezer and allow to sit on the counter for 5-10 minutes. It just needs a few moments to defrost to scoopableness (new vocab).

Enjoy it in a cone or in a bowl. On a train or in the rain. You will eat it here or there. You will eat it EVERYWHERE!

Sooo... Enjoy your ice cream 😋

Black Pepper Caramel No-Churn Ice Cream

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