Salted Caramel Twix Ice Cream

I was compensated for this post by REAL® Seal, but all thoughts and opinions are exclusively mine.

Last week was Adelaide’s first birthday and with it came lots of family to visit! As we were all sitting around the table for breakfast, I noticed that the cream I had used for some cinnamon rolls I made had the REAL® Seal on it. Wha-what! I was half surprised because I was having a hard time finding Real Seal products {or so I thought – turns out, they’re just good at blending in.} and the other half of me was excited because I knew that I had to use it in this recipe right away!

My dad and father-in-law raved about REAL® Seal products and how great it is to them to know where exactly their dairy products are coming from. My dad has always been big into growing his own garden, having his own egg-laying chickens, and when I was little, we even had a few of our own dairy cows! So, for me, to hear him say how much he trusts products with the REAL® Seal on them, it really means something.

Anyway. I am so freaking excited to share this recipe with you, that I can hardly contain myself! It’s no secret that I don’t care much for chocolate, but caramel? I can’t get enough of it. And then when I jump on the bandwagon with the whole salted caramel thing, it’s just too much. Considering this ice cream doesn’t require a machine, only has 4 ingredients, and is also loaded with Twix candy bars, it’s pretty much one of the best desserts I’ve ever posted on this blog.

Salted Caramel Twix Ice Cream

Makes about 3 cups
Ingredients:

2 cups heavy whipping cream {Look for the REAL® Seal!}

13.4 oz. can dulce de leche {found in the Hispanic foods section}

12 fun size Twix bar, cut into bite size pieces

1 tsp. sea salt

Directions:

Using a stand mixer, a hand mixer, or the huge muscles on your arm, whip your whipping cream until soft peaks form.

Add the dulce de leche and mix until smooth and uniform.

Add the Twix pieces and salt and combine well.

Pour the mixture into a medium-sized container {we use Tupperware} with a tight seal. Place in freezer and let freeze for 12 hours or overnight.