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Easy No-Churn Salted Caramel Ice Cream Recipe

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This easy no-churn salted caramel ice cream recipe delivers creamy, rich texture with deep caramel flavor and perfect salty bites, all without an ice cream maker. Made with simple pantry ingredients, it’s a budget-friendly treat that tastes like a memory.

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 sprinkling
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy 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 a medium saucepan over medium heat and add the granulated sugar. Stir gently with a wooden spoon or heatproof spatula as it starts to melt. The sugar will clump up at first; keep stirring gently until it turns into a smooth, amber-colored liquid (about 6 to 8 minutes). Watch carefully to avoid burning.
  2. Once the sugar is fully melted and amber, remove the pan from the heat and add the cubed butter. The mixture will bubble up vigorously; stir until the butter is fully melted and combined.
  3. Slowly pour in the heavy cream while stirring constantly. Stir until the sauce is smooth and all the cream is incorporated.
  4. Stir in the vanilla extract and the flaky sea salt. Let the caramel cool in the pan for about 10 minutes, then transfer to a heatproof bowl or jar. Let it cool completely to room temperature (you can speed this up in the fridge, stirring every 10 minutes).
  5. Whip the Cream: In a large mixing bowl, pour in 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 (about 3 to 4 minutes). Do not over-whip.
  6. Combine the Base: In a separate small bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt. Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then add the remaining whipped cream and fold gently with a rubber spatula until no white streaks remain.
  7. Layer the Ice Cream: Take a 9×5 inch loaf pan and spoon about one-third of the cream mixture into the bottom. Drizzle about one-third of the cooled caramel sauce over the top. Use a knife or skewer to swirl gently. Repeat with another layer of cream mixture, more caramel, and a final layer of cream mixture. Reserve a little caramel for drizzling on top before serving.
  8. Freeze: Cover the pan tightly with plastic wrap or parchment paper, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, but overnight is best.

Notes

Don’t rush the caramel; low and slow is key. Use room temperature cream for the caramel to prevent seizing. Whip cream to stiff peaks but not over-whipped. Fold gently to keep air in the mixture. Freeze at least 6 hours, overnight is best. Let ice cream sit at room temperature for 5-10 minutes before scooping. Store in an airtight container for up to 2 weeks with plastic wrap pressed onto the surface.

Nutrition

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

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