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No Churn Caramel Crunch Ice Cream


Caramel Crunch

  • ½ cup sugar
  • ¼ cup rice krispies
  • ¼ cup flaked or chopped almonds
  • note: you can use any nut to make the full ½ cup if you don't have rice krispies!

Ice Cream Base

  • 2 cups whipping cream
  • 300 ml dulce de leche + extra for drizzling optional
  • 1 tsp vanilla extract


To make the Caramel Crunch

  1. Place the ½ cup sugar in a medium heavy based saucepan on medium heat

  2. Line a baking sheet with parchment paper

  3. Once the sugar starts to caramelize at the edges start watching it carefully, swirl the pan if needed to ensure even browning

  4. When the caramel turns a deep amber in color then pull it off the heat, stir in the rice krispies and nuts and spread over your prepped baking sheet.

  5. Wait for the caramel crunch to cool the break into pieces by hand

To Make the Ice Cream

  1. Whip the cream until fluffy and it holds peaks
  2. Beat in the dulce de leche and vanilla
  3. Stir in the caramel crunch pieces, reserving ⅓ for serving and scattering on top
  4. Pour the ice cream mixture into a freezer safe container and scatter some of the crunch pieces on top.
  5. Freeze for 6-8 hours or until firm.

Recipe Notes

To make your own dulce de leche just follow the simple steps in the post!