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

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This easy no-churn salted caramel ice cream is incredibly creamy and rich, with a soft caramel swirl and perfect sweet-salty balance. No ice cream maker required, just simple pantry ingredients and 15 minutes of active time.

Ingredients

Scale
  • 2 cups heavy cream (also called heavy whipping cream)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream (room temperature)
  • 1½ teaspoons flaky sea salt (plus more for sprinkling)

Instructions

  1. Make the salted caramel: Place a medium saucepan over medium heat. Add the 1 cup of granulated sugar in an even layer. Let it sit until the edges start melting and turning golden, then gently swirl the pan (do not stir) until the sugar is completely melted and reaches a deep amber color (about 5-7 minutes). Remove from heat immediately.
  2. Add the 6 tablespoons of unsalted butter pieces. The mixture will bubble up; whisk gently until the butter is completely melted and incorporated.
  3. Slowly drizzle in the ½ cup of room-temperature heavy cream while whisking constantly until the sauce is smooth and glossy.
  4. Remove from heat and stir in 1 teaspoon of the flaky sea salt. Let cool for 15-20 minutes at room temperature, then refrigerate until completely cool (about 45 minutes).
  5. Make the ice cream base: In a large mixing bowl, combine the sweetened condensed milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Whisk until smooth. Set aside.
  6. In a separate large mixing bowl (chilled if desired), pour in the 2 cups of cold heavy cream. Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form (about 3-5 minutes).
  7. Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then fold in the remaining whipped cream until no white streaks remain.
  8. Layer and swirl: Spread about one-third of the ice cream base into a 9×5-inch loaf pan or 2-quart freezer-safe container. Drizzle about one-third of the cooled caramel over the base and sprinkle with some of the remaining flaky sea salt.
  9. Repeat with another third of the ice cream base, another third of the caramel, and more salt. Finish with the final third of the ice cream base.
  10. Take a butter knife or skewer and gently swirl through the layers in figure-eight motions (do not over-swirl). Drizzle the remaining caramel over the top and give one or two gentle swirls.
  11. Press a piece of plastic wrap or wax paper directly onto the surface of the ice cream. Freeze for at least 6 hours, preferably overnight.

Notes

For best texture, freeze overnight. If caramel seizes, return to low heat and whisk gently. For a soft-serve consistency, freeze in a shallow pan for 2 hours. Store with plastic wrap pressed onto surface to prevent ice crystals.

Nutrition

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

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