Print

Easy No-Churn Salted Caramel Ice Cream: Best Homemade Recipe

no-churn salted caramel ice cream - featured image
Print Recipe

This easy no-churn salted caramel ice cream is creamy, rich, and perfectly sweet and salty. Made with just five simple ingredients and no ice cream machine, it’s the perfect summer treat that comes together in minutes.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 teaspoon flaky sea salt, plus more for sprinkling
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy cream, cold
  • 1 can (14 ounces or 397g) sweetened condensed milk
  • 1 teaspoon vanilla extract (optional but recommended)

Instructions

  1. Make the salted caramel sauce: Place the granulated sugar in a medium saucepan over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula. The sugar will start to clump, then melt into a golden liquid. Keep stirring until it turns a deep amber color—about 5-7 minutes. Watch it closely, because sugar can go from perfect to burnt in seconds. Once it is amber, remove the pan from heat immediately. Add the butter pieces and stir vigorously until melted. The mixture will bubble u…
  2. Whip the cream: In a large mixing bowl, pour the cold heavy cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. You will know it is ready when you lift the beaters and the cream holds its shape without collapsing. Be careful not to over-whip, or you will end up with butter.
  3. Fold in the sweetened condensed milk: Pour the sweetened condensed milk and vanilla extract over the whipped cream. Using a rubber spatula, gently fold the mixture together. Start from the bottom of the bowl and bring the spatula up and over, rotating the bowl as you go. Fold until just combined—you should not see streaks of white and beige. The mixture will look like a thick, creamy mousse.
  4. Swirl in the caramel: Take your cooled caramel sauce and give it a stir. It should be thick but pourable, like room-temperature honey. Pour about two-thirds of the caramel into the cream mixture. Use a knife or skewer to gently swirl it through—do not fully mix it in. You want distinct ribbons of caramel running through the white base. Reserve the remaining caramel for drizzling on top later.
  5. Freeze the ice cream: Pour the mixture into your loaf pan or freezer-safe container. Smooth the top with a spatula. Drizzle the reserved caramel over the top and use a knife to create a few more swirls. Sprinkle a pinch of flaky sea salt over the surface. Cover tightly with plastic wrap or parchment paper pressed directly onto the surface of the ice cream to prevent ice crystals from forming. Place in the freezer for at least 6 hours, but overnight is best.
  6. Serve and enjoy: When you are ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes. This softens it just enough for easy scooping. Use a warm ice cream scoop (run it under hot water and dry it off) for the cleanest scoops. Sprinkle a little extra flaky salt on top before serving for that perfect finish.

Notes

For the creamiest texture, press plastic wrap directly onto the surface of the ice cream before freezing to prevent ice crystals. Let the ice cream sit at room temperature for 5-10 minutes before scooping. The flavors develop and deepen over time, with day two or three being the best. If caramel crystallizes, return it to low heat and stir gently until smooth.

Nutrition

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

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