Print

Easy No-Churn Salted Caramel Ice Cream

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

This no-churn salted caramel ice cream is creamy, rich, and swirled with ribbons of homemade salted caramel. It’s an indulgent dessert that requires no ice cream maker and comes together with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon flaky sea salt, plus more for topping
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 ounces or 397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the salted caramel sauce: Place the granulated sugar in a medium saucepan over medium heat. Stir constantly with a whisk or wooden spoon until the sugar melts into a golden amber liquid, about 5-7 minutes.
  2. Add the butter: Once the sugar is fully melted and a deep amber color, add the cubed butter. Whisk until fully melted and incorporated, about 1 minute.
  3. Slowly pour in the heavy cream: Keep whisking as you add the cream. Continue whisking until the sauce is smooth and glossy, about 2 minutes.
  4. Remove from heat and stir in the salt and vanilla: Add the flaky sea salt and vanilla extract. Stir until combined. Let the caramel cool completely to room temperature.
  5. Whip the heavy cream: In a large mixing bowl, pour the cold heavy whipping cream. Using a hand mixer or stand mixer, whip on medium-high speed until stiff peaks form, about 3-4 minutes.
  6. Mix the base: In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt until smooth.
  7. Fold it together: Gently fold the whipped cream into the condensed milk mixture using a rubber spatula until no white streaks remain.
  8. Layer the ice cream: Spoon about one-third of the ice cream base into a loaf pan. Drizzle about one-third of the cooled caramel sauce over the top. Swirl gently with a knife or skewer. Repeat with remaining base and caramel, finishing with a final drizzle of caramel on top.
  9. Sprinkle with extra sea salt: Add a light sprinkle of flaky sea salt on top.
  10. Cover and freeze: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream. Freeze for at least 6 hours, but overnight is best.

Notes

Make sure the caramel is completely cool before adding to the ice cream base to prevent melting the whipped cream. For best texture, freeze overnight. Use full-fat sweetened condensed milk and heavy cream with at least 36% milk fat to avoid ice crystals.

Nutrition

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

Find it online: https://lindabake.com/easy-no-churn-salted-caramel-ice-cream-the-best-homemade-dessert/