Turtle Ice Cream

A vertically aligned image of an action shot, drizzling caramel sauce over a small bowl of ice cream.

Generously swirled with caramel, finely chopped pecans, and turtle candies, this Turtle Ice Cream is the kind of dessert that leans old-fashioned, but never loses its pull.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

1½ cups heavy cream
1½ cup whole milk
⅔ cup white sugar
⅛ teaspoon kosher salt
1 tablespoon vanilla extract

Add-In Ingredients:

⅔ cup caramel sauce
10 turtle candies
⅓ cup finely chopped pecans

Instructions

Pour 1 cup of the cream into a saucepan and add the sugar and salt. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract. Whisk to combine and chill in the refrigerator.
Pour the cold mixture into an ice cream maker and churn according to the manufacturer's instructions. While the ice cream is churning, set the caramel sauce on the counter and allow it to warm to room temperature. Chop the turtles into approximately ½-inch pieces.
When the ice cream is done churning, scoop about a third of it into an airtight container and drizzle with caramel sauce. Sprinkle generously with the chopped turtles and pecans. Repeat this process twice more, until all the ice cream and add-ins have been used.
Place in the freezer until ready to serve. Scoop the ice cream into bowls, drizzle with additional caramel sauce, and top each serving with a turtle candy.

Nutrition