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Easy No-Churn Salted Caramel Ice Cream Recipe

no-churn salted caramel ice cream - featured image
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This creamy no-churn salted caramel ice cream is simple, forgiving, and tastes like you spent hours on it. With no machine required and simple ingredients, it’s the perfect dessert for lazy Sundays, dinner parties, or quiet evenings.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, cold
  • 1 can (14 ounces or 397 grams) sweetened condensed milk
  • 1 cup (200 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, cut into small cubes
  • 1 teaspoon flaky sea salt (e.g., Maldon), plus extra for topping
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt

Instructions

  1. Make the caramel: Place a medium saucepan over medium heat. Add the granulated sugar in an even layer. Let it sit without stirring for about 3-4 minutes until the edges start to melt and turn golden. Gently swirl the pan to encourage even melting until the sugar is fully melted and a deep amber color (like a penny).
  2. Add the butter: Add the cubed butter to the melted sugar. It will bubble up violently. Whisk continuously until the butter is fully melted and incorporated, about 1 minute.
  3. Add the cream: Slowly pour in 1 cup of the heavy cream while whisking. The mixture will bubble up again. Keep whisking until smooth. Remove from heat and stir in the fine sea salt and vanilla extract. Let the caramel cool completely to room temperature (about 30 minutes).
  4. Whip the remaining cream: In a large mixing bowl, pour the remaining 1 cup of heavy cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form, about 3-4 minutes.
  5. Combine the caramel and condensed milk: In a separate bowl, whisk together the cooled caramel and the sweetened condensed milk until smooth and glossy.
  6. Fold everything together: Gently fold the caramel mixture into the whipped cream using a spatula. Fold until no white streaks remain. The mixture will be thick and pale caramel in color.
  7. Layer and freeze: Pour half of the ice cream base into a 9×5-inch loaf pan or freezer-safe container. Drizzle with extra caramel (if reserved) and sprinkle with a pinch of flaky sea salt. Add the remaining ice cream base, then swirl gently with a knife. Top with another sprinkle of flaky sea salt. Cover with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight.
  8. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping for perfect, creamy scoops.

Notes

Cool the caramel completely before folding into whipped cream to avoid deflating. For best texture, freeze overnight. If caramel seizes, return to low heat and whisk gently. Store in an airtight container for up to 2 weeks; press plastic wrap onto surface to prevent ice crystals.

Nutrition

Keywords: no-churn ice cream, salted caramel, easy ice cream, homemade ice cream, no machine, summer dessert, caramel ice cream

Find it online: https://willarecipes.com/easy-no-churn-salted-caramel-ice-cream-recipe/