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No-Churn Bourbon Salted Caramel Ice Cream

A no-churn ice cream infused with bourbon salted caramel. Super creamy, flavorful, and easy to make!

For the Bourbon Salted Caramel
  • 1/2 cup (100 grams) Domino® Golden Sugar

  • 3 tbsp (43 grams) Unsalted butter
  • 1/4 cup (60 grams) Heavy cream
  • 1/2 tsp Coarse sea salt
  • 1 1/2 tbsp (23 grams) Bourbon

For the Ice Cream:
  • 1 cup (227 grams) Heavy cream, chilled

  • 4 Large eggs
  • 1/2 cup Domino® Golden Sugar
  • 1/4 tsp Coarse sea salt
  • 1 tsp Vanilla bean paste
  • 1/2 cup Bourbon salted caramel

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Prep Time: 15 minutes / Cook Time: 15 minutes | Freeze Time: +6 hours / Yields: 1.5 quarts

To Make the Bourbon Salted Caramel:

Step 1

Heat Domino® Golden Sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Step 2

Once sugar is completely melted, immediately add the butter and stir until melted, about two minutes. (Be careful with this step because the caramel will bubble rapidly when the butter is added.)

Step 3

Very slowly drizzle in 1/4 cup of heavy cream while stirring. Allow the mixture to boil for 1 minute then remove from heat and stir in the salt and bourbon. Allow to cool down before using it. (Caramel thickens as it cools.) 

To Make the Ice Cream:

Step 1

In a large bowl using a handheld mixer, beat the heavy cream on medium-high speed until stiff peaks form, then set aside in the refrigerator. 

Step 2

In a large heatproof bowl, whisk together the eggs, Domino® Golden Sugar, and salt, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg bowl touch the water. Whisk the eggs and sugar constantly until sugar is dissolved and mixture has reached a temperature of 160°F (71°C), about 5 minutes. The mixture will be thick and tacky at first, then thin out and become frothy. 

Step 3

Transfer the egg mixture to a stand mixer fitted with the whisk attachment, and add the vanilla bean paste. Beat on high speed until the mixture has quadrupled in size and is thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, about 5 to 6 minutes.

Step 4

Fold in the bourbon salted caramel until evenly incorporated into the whipped egg mixture. Then carefully fold in the prepared whipped cream, working gently to incorporate it as thoroughly as possible without deflating the base. 

Step 5

Carefully spoon/pour the ice cream mixture into a deep, freezer-safe container or bowl, such as a 9x5-inch loaf pan. Cover tightly and freeze for at least 6 hours and up to 2 weeks.

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Meet the Chef:

Michael Johnson

Michael Johnson

Meet Mike! He is a New York City-based baker, recipe developer, and food photographer who loves to create indulgent, over-the-top yet approachable dessert recipes. Follow along for recipes designed to satisfy any sweet-tooth!