A great no-churn ice cream recipe

One of the fun things we did out West was to go to a new ice cream shop that had just opened in Elko, Nevada, where my daughter and her family live.  It featured rolled ice cream, a very interesting concept.  The photo above is of the pina colada variety, which our daughter and son-in-law shared.  I will share a link to the shop and further details when I find time to blog more about our trip.

I didn't get a picture of everyone's ice cream, and the younger kids just got cones.  Our 16-year-old granddaughter (who traveled with us from NH) chose the salted caramel rolled ice cream and commented that it just might be her new favorite flavor.

So later in the visit I remembered a recipe I had seen for a no-churn Salted Caramel Ripple Chip Ice Cream by Brianne at Cupcakes and Kale Chips.  We decided that we would make this ice cream for our last night in Nevada.

Photo by Brianne at Cupcakes and Kale Chips

Oh, my, is this ever a great (and very easy!) recipe!  I did just two things differently, and one of them made the recipe even easier.  Rather than cooking the sweetened condensed milk to turn it into caramel, I just used a can of dulce de leche (found near the condensed milk in many supermarkets).  And then I used fewer chocolate chips.  The miniature variety is called for.  I think I used about a half cup in the ice cream -- some of the chips are also used in the fudge ripple.

If you are looking for a good homemade ice cream without the trouble of an ice cream machine, give this one a try.  I don't think you will be disappointed.