Ice Cream Sundae Ice Cream
Homemade, no-churn ice cream filled with classic ice cream sundae toppings.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 2 tsp vanilla extract
- pinch of salt
- 1/2 cup salted peanuts (chopped)
- 1/2 cup maraschino cherries (chopped)
- 1 cup chocolate chips
- 1/3 cup coconut oil
Instructions
- Make whipped cream: add heavy whipping cream to the bowl of a stand mixer and beat on medium-high speed until stiff peaks form.
- Pour the sweetened condensed milk into a smaller bowl, add vanilla and a pinch of salt, whisk to combine.
- Add about 1 cup of the whipped cream to the condensed milk and gently fold it in. Once incorporated, add this mixture back into the whipped cream and fold gently to combined.
- Add the whipped cream mixture to the loaf pan, spread evenly and smooth out the top. Place in the freezer for 2 hours.
- Make chocolate sauce: melt chocolate chips and coconut oil in the microwave at 1 minute intervals until chocolate is melted.
- Remove loaf pan from the freezer. Add peanuts, cherries, sprinkles and desired amount of chocolate and stir to incorporate. Freeze for an additional 3 hours.
- Enjoy!
Notes
If you don’t want to make the chocolate shell topping, you can just use chocolate syrup.
Find it online: https://www.figjar.com/ice-cream-sundae-ice-cream-no-churn/