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Summer’s Best No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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This no-churn salted caramel ice cream is incredibly easy to make without any special equipment. It features a rich, homemade caramel swirled into a creamy base, topped with flaky sea salt for the perfect salty-sweet treat.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes, room temperature
  • 1/2 cup (120ml) heavy cream, 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 / 397g) sweetened condensed milk
  • Pinch of salt

Instructions

  1. Make the salted caramel sauce: Place a medium saucepan over medium heat. Add the granulated sugar in an even layer and let it sit undisturbed for about 2 minutes until the edges start to melt. Gently swirl the pan (do not stir) until the sugar is completely melted and a deep amber color, about 4-5 minutes.
  2. Remove the pan from heat and add the cubed butter. Whisk vigorously until the butter is melted and incorporated. The mixture will bubble up.
  3. Slowly drizzle in the room-temperature heavy cream while whisking constantly. Whisk until smooth.
  4. Whisk in the vanilla extract and flaky sea salt. Set aside to cool for 15-20 minutes until warm but not hot.
  5. Whip the cream: In a large mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Do not overwhip.
  6. Fold in the sweetened condensed milk and a pinch of salt using a rubber spatula. Gently fold until combined, being careful not to deflate the cream.
  7. Drizzle about two-thirds of the cooled caramel sauce over the cream mixture. Fold gently 4-5 times to create ribbons of caramel. Reserve the remaining caramel.
  8. Pour half of the ice cream mixture into a 9×5-inch loaf pan. Drizzle some of the reserved caramel on top. Add the remaining ice cream mixture and drizzle the rest of the caramel on top. Use a knife or skewer to gently swirl the caramel into the top layer.
  9. Sprinkle a generous pinch of flaky sea salt over the top.
  10. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream. Then cover with foil or a lid. Freeze for at least 6 hours, preferably overnight.
  11. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping.

Notes

For best results, ensure butter and cream are at room temperature before making caramel to prevent seizing. If caramel seizes, reheat gently over low heat while whisking. Use a metal loaf pan for faster, more even freezing. Press plastic wrap directly onto the ice cream surface to prevent ice crystals. The caramel flavor deepens after a day or two in the freezer.

Nutrition

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

Find it online: https://forkifyfun.com/summers-best-no-churn-salted-caramel-ice-cream/