Why This Recipe Works

An ice cream maker works by churning a mixture (usually milk, cream, sugar, and egg yolks) as it freezes to inhibit the formation of ice crystals and to incorporate air—so that instead of a solid block of frozen milk, you have silky, creamy ice cream. But we found an easy way to ditch the ice cream maker by whipping cream in a blender. The air in the whipped cream stood in for the air normally incorporated by churning. Using a liquid sweetener—sweetened condensed milk—kept the ice cream soft and scoopable. Store-bought caramel sauce and extra salt gave this ice cream a sweet-savory balance.

Before You Begin

The cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan.

Instructions

Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, 1/4 cup of caramel sauce, whole milk, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

Pour cream mixture into 8½ by 4½-inch loaf pan. Gently stir in coconut. Dollop remaining ⅓ cup caramel over top and swirl into cream mixture using tines of fork. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.