This easy no-churn turtle ice cream recipe combines creamy vanilla ice cream with rich swirls of homemade caramel, dark chocolate ganache, and crunchy toasted pecans. Perfect for a quick and indulgent dessert, this homemade turtle ice cream delivers smooth texture and bold flavor, no ice cream maker needed!
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Our Caramel Cream from Isigny is a ready-to-use semi-liquid caramel cream is smooth, versatile, and effortless to work with. Its supple texture makes it ideal for swirling into pastries, chocolates, and icings, and it's stable in both baking and freezing, making it perfect for frozen desserts like this no-churn turtle ice cream.
In a small saucepan, warm the heavy cream over medium heat until it just begins to steam—avoid boiling. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 5 minutes. Stir gently until the chocolate is fully melted and the mixture is smooth. Set aside to cool.
Caramel Swirl
Microwave the caramel in 5–10 second intervals until it’s fluid and pourable, but not hot. Set aside.
Ice Cream
In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and kosher salt. Stir until completely combined.
In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the whipped cream.
Assembly
In a 8 x 8 pan or a freezer safe container, spread ⅓ of the ice cream base evenly across the bottom.
Drizzle ⅓ of the caramel sauce and chocolate ganache over the ice cream, then sprinkle ⅓ of the pecans.
Repeat this layering process two more times, finishing with a drizzle of caramel sauce, chocolate ganache, and a sprinkle of pecans on top.
Recipe Note:
Storage:
Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 hours or overnight until firm.
To store the ice cream, press a layer of plastic wrap or parchment paper directly onto the surface to prevent freezer burn for up to 1 month.
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