Creamy No-Churn Salted Caramel Ice Cream
An easy, no-churn recipe for rich and creamy salted caramel ice cream that requires no ice cream maker and minimal equipment. Perfect for indulgent homemade dessert with a luscious caramel swirl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups heavy whipping cream (480 ml)
- 1 can sweetened condensed milk (14 oz / 396 g)
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar (200 g)
- 6 tablespoons unsalted butter (85 g), softened and cut into pieces
- 1/2 cup heavy cream (120 ml), warmed slightly
- 1 teaspoon sea salt flakes
Instructions
- Make the Salted Caramel Sauce: In a medium saucepan over medium heat, add the granulated sugar and stir constantly with a wooden spoon or heatproof spatula until it melts into a smooth amber liquid (about 7-10 minutes).
- Remove from heat and immediately add the softened butter pieces. Stir until melted and combined.
- Slowly pour in the warm heavy cream while stirring continuously. Return to low heat and stir for 1-2 minutes until smooth and slightly thickened.
- Remove from heat and stir in the sea salt flakes. Set aside to cool to room temperature.
- Prepare the Ice Cream Base: In a large chilled mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (3-5 minutes).
- Gently fold in the sweetened condensed milk and vanilla extract using a spatula, being careful not to deflate the whipped cream.
- Combine and Freeze: Reserve a few tablespoons of the salted caramel sauce for drizzling after freezing.
- Gently fold the remaining caramel sauce into the ice cream base to create swirls without mixing completely.
- Transfer the mixture to a freezer-safe container and smooth the top slightly.
- Drizzle the reserved caramel on top in a swirl pattern.
- Cover and freeze for at least 6 hours or overnight for best texture.
- Serving: Allow the ice cream to sit at room temperature for 5-10 minutes before scooping to soften slightly.
Notes
Chill your mixing bowl and beaters before whipping cream for better volume. Stir sugar slowly and carefully to avoid burning caramel. Fold caramel gently into whipped cream to keep airiness. Freeze at least 6 hours or overnight for best texture. Let ice cream soften 5-10 minutes before scooping. Use flaky sea salt like Maldon for best flavor and texture. For dairy-free version, substitute heavy cream with coconut cream and sweetened condensed milk with dairy-free alternative.
Nutrition
- Serving Size: 1/2 cup (125 g)
- Calories: 290
- Sugar: 25
- Fat: 18
- Protein: 3
Keywords: no-churn ice cream, salted caramel, easy homemade ice cream, no ice cream maker, creamy dessert, caramel swirl, quick dessert