Eggless Caramel Ice Cream.  I created this delicious concoction by accident and I am so glad my ingredients were lacking that day because I just love how this creamy dessert turned out.

Every time I go to Costco I buy Half & Half. Mainly because I hate to use cream and sometimes I just can’t make a sauce work with just milk. I also love it because you can get a half gallon of half & half at Costco for something ridiculously cheap like $3. The dilemma I face is that I hate to waste and I just don’t use very much half & half. Many times I end up dumping much of it down the drain, which I just hate to do. I have found a solution to my quandary…

Yesterday it was particularly hot and I was craving ice cream. I thought what better way to use this half & half. I was faced with a larger conundrum when I realized I was out of eggs. I searched the web for eggless ice cream recipes and fused a bunch together to come up with this brown sugar, butter ice cream. I ate it for breakfast – it is so good. I am actually pretty embarrassed because I think it might be gone before my husband gets home and he loved it. I think I will need to make more, lord knows I have enough half & half.

Eggless Caramel Ice Cream

Ingredients
2 T. butter
1/2 c. light brown sugar, firmly packed
2 cups half & half
1 tsp. pure vanilla extract
1/4 tsp. salt

Directions
Melt the butter, brown sugar and salt over medium heat in a medium saucepan until melted and fully incorporated. Once melted, add the half & half and stir over low heat until the brown sugar mixture and half & half is fully incorporated.

Remove from the heat and add the vanilla. Refrigerate for 8 hours and then freeze according to your ice cream makers directions.

This ice cream is so delicious you won’t miss the eggs or the cream!