Black Pepper Caramel No-Churn Ice Cream

Step 1

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

Step 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 😕

Step 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.

Step 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 and extra black pepper on top.

Step 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.

Step 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 😋