Creamy caramel ice cream loaded with chocolate-covered caramels, toasted pecans, and swirls of rich fudge! No-churn recipe!
Turtles have to be my favorite candy of all time. With their crunchy pecans, ooey gooey caramel, and velvety coat of creamy chocolate, they truly are the most perfect candy. In fact, that’s one thing I look forward to finding in my stocking this Christmas!
However, if Santa decides to surprise me with a few lumps of coal instead (I swear I’ve been good ALL year! Sort of…), I wouldn’t mind settling for this…
Words can’t describe how heavenly this Turtle Ice Cream is. It beats any of your store-bought turtle ice creams by a MILE. It’s creamier, fluffier, and most importantly, it doesn’t skimp on all of the delicious mix-ins like crunchy toasted pecans, chocolate-covered caramels, and rich pockets of fudge. Because when I make ice cream, I make sure it’s LOADED.
And unlike most turtle ice creams, this doesn’t have a boring ol’ vanilla ice cream base. It’s a sweeter, more luscious caramel ice cream, so it’s absolutely brimming with flavor.
Not only is this Turtle Ice Cream absolutely decadent, but it’s a snap to make! Thanks to the fact that it’s a no-churn recipe, you don’t need any fancy schmancy ice cream maker. All you need is a handy dandy mixer or beater!
Just whip up some heavy cream, then stir in your favorite caramel sauce until fully incorporated. Next, fold in some toasted chopped pecans and Rolos, or any other kind of chocolate-covered caramel you love. Half of the ice cream is then poured into a container, and a few dollops of fudge sauce are spooned on top. Pour the rest of the ice cream on top, followed by a few more spoonfuls of fudge sauce, then swirl it all together with a knife. The whole thing goes into the freezer to chill for at least 6 hours, or until solid.
Aside from the fact that anyone can use this no-churn ice cream method, what I love about it is that it results in a creamier, less icy consistency. It’s also much lighter and not as rock-hard as most ice creams tend to be. Furthermore, you won’t break your wrist when scooping yourself a dish of this because its softer consistency allows you to scoop straight from the freezer.
Forget Baskin and Robbins or Ben and Jerry’s. They got nothin’ on this mouthwatering masterpiece of an ice cream…
Turtle Ice Cream (No-Churn)
Ingredients
- 2 cups heavy cream
- 1 ⅓ cup caramel topping*
- 4 ounces about 18 rolos chopped
- ¾ cup coarsely chopped toasted pecans
- ⅓ cup fudge topping (heated so it's soft enough to dollop)*
Instructions
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Pour caramel topping into a large mixing bowl. Gently fold a third of the whipped cream into the caramel sauce until combined. Add the rest, and continue folding until you see just a few streaks of white.
- Fold in about 3/4 of the rolos and pecans. Pour half of the ice cream into a 2-quart pan/container. Dollop spoonfuls of half of the fudge topping evenly over the ice cream. Pour the remaining ice cream on top, spreading evenly into the pan. Dollop the rest of the fudge sauce on top, then use a skewer or knife to swirl the fudge throughout the ice cream.
- Top with the remaining rolos and pecans. Cover and freeze for at least 6 hours, or until solid.