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Turtle Ice Cream (No Ice Cream Maker Required!)

Updated: Dec 3, 2020

The base for this no-churn ice cream is now my go-to for easy homemade ice cream. It can be flavored and customized any way you would like. This recipe does not require an ice cream maker and only takes a few minutes to make. The hardest part of this recipe is just waiting for it to freeze!


I went with a turtle flavor (which is a combination of roasted pecans, a rich and slightly salty caramel and a dark chocolate fudge sauce) as my heart is starting to long for the rich flavors of the fall, but expressed it in the form of an ice cream because my body is still having to battle the heat and humidity of the summer.🙃


Makes: ~ 1 half gallon of ice cream

Time: 15 minutes prep (30 minutes prep if you make your own sauces)

+ 6 hours or overnight freeze time


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Tools Needed:


Kitchen scale (optional)

Baking Sheet

Measuring cups and spoons

Mixing bowls and spoons

Pots to cook fudge and caramel sauce on stove top (optional)


Ingredients:


Ice Cream:


2 cups heavy whipping cream

1 tsp vanilla *

pinch of salt

1 can sweetened condensed milk

1 cup pecan halves or pieces

Fudge Sauce **

Caramel Sauce **


* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract


**You can easily swap out the caramel and fudge sauce for something pre-made if you would like, to save a few steps


Fudge Sauce:

1/4 cup granulated sugar (50 g)

1/4 cup heavy cream (60 ml)

1/4 cup dark cocoa powder (20 g)

*I like Hershey's Dark Unsweetened Cocoa

2 Tbsp unsalted butter (29 g)

Pinch of salt


Caramel Sauce:

1/2 can sweetened condensed milk

1/4 cup brown sugar

2 Tbsp unsalted butter (29 g)

Pinch of Salt



DIRECTIONS


  • Preheat your oven to 350 °F and make sure the oven rack is in the middle of your oven.

  • Place pecans on a baking sheet (I usually line mine with parchment or foil, this is optional) and place in preheated oven for 10 minutes. Stir halfway through.

  • While pecans are baking, make fudge and caramel sauce if you are opting to make your own.

  • Fudge sauce:

  • Combine all ingredients in a sauce pan and cook until sugar has just melted and then remove from heat. Pour into a small shallow dish and place in the fridge to cool.

  • Caramel sauce:

  • Combine all ingredients in a sauce pan and cook until sugar has just melted and then remove from heat. Pour into a small shallow dish and place in the fridge to cool.

  • Cut into a biscuit with either a cookie cutter/biscuit cutter or a thin rimmed drinking glass.

  • Whip heavy cream until you reach the stiff peak stage.

  • Add in vanilla along with a pinch of salt and beat until combined.

  • Slowly pour in the whole can of sweetened condensed milk while beating the mixture until your cream mixture once again has stiff peaks.

  • Pour some of the whipped cream mixture into a dish (I use a loaf pan that I first line with saran wrap). Fill about 1/3 of the dish.

  • Drizzle in cooled fudge sauce, caramel sauce and crumble the pecans to create a layer of turtle ingredients.

  • Add another layer of whipped cream mixture and repeat until you have used all of your cream. I usually do 3 layers of whipped cream and top it all with a final layer of fudge, caramel and pecans.

  • Cover dish with saran wrap and place in the freezer for a minimum of 6 hours to freeze. Preferably 12 hours (so overnight, or you could make it first thing in the morning).

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