Ingredients
- 2 cups whipping cream or heavy whipping cream - for the No-Ice-Cream-Maker version (if using an ice cream maker, use 4 cups/1 quart)
- one 14-ounce can sweetened condensed milk
- 1/4 cup bourbon (if omitting, use 2 tablespoons vanilla extract)
- 1 pound (16 ounce) package Nutter Butter cookies, or peanut butter-sandwich cookies, coarsely chopped
- 8 to 10 ounces semi-sweet or dark chocolate, chopped
- 3/4 cup+ chocolate sprinkles
- 8 ounces (salted) caramel sauce (use homemade or storebought), divided
Preparation
Step 1
To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.
Add half the can of sweetened condensed milk, bourbon (or vanilla), and fold gently to combine. After it's combined, add the remaining sweet milk. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. If your mixture has deflated or is on the soupy side, turn the mixer back on, and whip for another few minutes until it's re-puffed.
Add the cookies, chocolate, sprinkles, and drizzle about half the caramel sauce over it. Fold gently to combine.
Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. When you're transferring the ice cream from mixing bowl to storage container, every few cupfuls, stop and drizzle some caramel sauce in, creating layers of caramel in the container.
Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.