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Creamy No-Churn Salted Caramel Ice Cream: Best 3-Ingredient Recipe

no-churn salted caramel ice cream - featured image
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A rich, creamy no-churn salted caramel ice cream made with simple pantry staples. This recipe requires no ice cream machine and features a homemade caramel swirl for a perfect balance of sweet and salty flavors.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, cubed and at room temperature
  • 1/2 cup (120 ml) heavy cream, warm
  • 1 teaspoon fleur de sel or sea salt

Instructions

  1. In a medium saucepan, heat granulated sugar over medium heat without stirring, swirling occasionally until melted and deep amber (5-7 minutes).
  2. Remove from heat and carefully add cubed butter, stirring until melted and incorporated (1-2 minutes).
  3. Slowly pour in warm heavy cream while stirring to prevent seizing, then stir in fleur de sel. Transfer to a heatproof bowl and cool to room temperature, then refrigerate for 30 minutes until thick but pourable.
  4. In a chilled large mixing bowl, whip cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (3-5 minutes).
  5. In a separate bowl, whisk sweetened condensed milk and vanilla extract briefly.
  6. Fold one-third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the remaining whipped cream until no white streaks remain.
  7. Pour half of the ice cream mixture into a lined 9×5 inch loaf pan. Drizzle half of the cooled caramel over the top. Add remaining ice cream mixture and drizzle with remaining caramel.
  8. Gently swirl the caramel into the ice cream with a knife or skewer to create ribbons.
  9. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or preferably overnight, until solid.

Notes

Ensure all equipment, especially the mixing bowl and beaters, is chilled before whipping the cream to ensure stiff peaks. The caramel must be cooled to room temperature and refrigerated for 30 minutes before swirling to prevent melting the ice cream base. If the caramel is too thick to swirl, microwave for 10-15 seconds. For best flavor, let the ice cream sit at room temperature for 5-10 minutes before serving.

Nutrition

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

Find it online: https://daintydine.com/creamy-no-churn-salted-caramel-ice-cream-best-3-ingredient-recipe/