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Creamy No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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A quick and easy homemade no-churn ice cream recipe featuring a luscious salted caramel swirl that balances sweet and salty flavors with a creamy, velvety texture.

Ingredients

Scale
  • 1 1/2 cups (360 ml) heavy whipping cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 3/4 cup (180 ml) homemade salted caramel sauce
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon flaky sea salt
  • For the salted caramel sauce:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, softened
  • 1/2 cup (120 ml) heavy cream, warmed
  • 1 teaspoon flaky sea salt

Instructions

  1. Make the salted caramel sauce: In a medium heavy-bottomed saucepan over medium heat, add 1 cup (200 g) of granulated sugar. Stir constantly as the sugar melts and turns amber, about 5–7 minutes. Be vigilant to avoid burning.
  2. Add the butter: Once melted and golden, carefully add 6 tablespoons (85 g) of softened unsalted butter. Stir until fully melted and combined, about 2 minutes.
  3. Incorporate the cream: Slowly pour in 1/2 cup (120 ml) of warmed heavy cream while stirring constantly. Continue stirring until smooth and glossy, about 2–3 minutes.
  4. Remove from heat and add salt: Stir in 1 teaspoon flaky sea salt. Set aside to cool for at least 15 minutes; the caramel will thicken as it cools.
  5. Whip the heavy cream: In a large chilled mixing bowl, whip 1 1/2 cups (360 ml) heavy cream with an electric mixer on medium-high speed until soft peaks form, about 3–4 minutes. Do not overwhip.
  6. Combine sweetened condensed milk, vanilla, and caramel: In a separate bowl, mix the entire can (14 oz / 396 g) of sweetened condensed milk with 1 teaspoon pure vanilla extract and about 1/2 cup (120 ml) of the cooled salted caramel sauce. Mix gently but thoroughly.
  7. Fold whipped cream into condensed milk mixture: Gently fold the whipped cream into the condensed milk mixture in two or three portions using a rubber spatula to retain airy texture.
  8. Swirl in remaining caramel: Transfer half the ice cream mixture to your loaf pan or container. Dollop half of the remaining caramel on top, then swirl with a knife or skewer. Repeat with remaining mixture and caramel for a marbled effect.
  9. Freeze: Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 hours or overnight until firm.
  10. Serve: Let the ice cream sit at room temperature for 5 minutes before scooping for best texture.

Notes

Whip cream to soft peaks to avoid grainy texture. Let caramel cool fully before mixing to prevent melting whipped cream. Use a wide, shallow container for even freezing and easier scooping. Cover tightly during freezing to prevent ice crystals. Warm caramel slightly if too thick to swirl. Best eaten within 5 days for optimal flavor and texture.

Nutrition

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

Find it online: https://forkifyfun.com/creamy-no-churn-salted-caramel-ice-cream-recipe-easy-homemade-dessert-idea/