Keep reading for the complete recipe! ^_^
***Credits to: Wine and Glue***
INGREDIENTS
1 14 oz can sweetened condensed milk
1 tup whipped topping
1/2 cup caramel sauce
For the caramel sauce
1 can sweetened condensed milk
DIRECTIONS
For the caramel sauce
1. Empty the contents of a can of sweetened condensed milk into a saucepan.
2. Stir constantly for 10 to 12 minutes over medium heat.
(Do not let it scorch.)
3. The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon.
(The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.)
For the ice cream
1. In a large bowl mix together the sweetened condensed milk and the whipped topping until they are fully combined.
2. Pour one third of the scm/whipped topping mixture into a freezer safe pan that has a cover.
3. Add about 1/3 of the caramel sauce in large plops on top. Gently swirl it in.
4. Repeat with another third of the scm/whipped topping mixture & caramel sauce and the
caramel two more times until both are used.
5. Cover with aluminum foil and place in the freezer overnight. Enjoy!
1 14 oz can sweetened condensed milk
1 tup whipped topping
1/2 cup caramel sauce
For the caramel sauce
1 can sweetened condensed milk
DIRECTIONS
For the caramel sauce
1. Empty the contents of a can of sweetened condensed milk into a saucepan.
2. Stir constantly for 10 to 12 minutes over medium heat.
(Do not let it scorch.)
3. The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon.
(The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.)
For the ice cream
1. In a large bowl mix together the sweetened condensed milk and the whipped topping until they are fully combined.
2. Pour one third of the scm/whipped topping mixture into a freezer safe pan that has a cover.
3. Add about 1/3 of the caramel sauce in large plops on top. Gently swirl it in.
4. Repeat with another third of the scm/whipped topping mixture & caramel sauce and the
caramel two more times until both are used.
5. Cover with aluminum foil and place in the freezer overnight. Enjoy!
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