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Creamy No-Churn Salted Caramel Ice Cream: Easy Homemade Recipe

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This creamy no-churn salted caramel ice cream requires no ice cream maker and just a handful of simple ingredients. With a double caramel method for gooey pockets of flavor, it’s the perfect indulgent treat for cozy nights in.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cubed and softened
  • 1/2 cup (120 ml) heavy cream, room temperature
  • 1 teaspoon flaky sea salt

Instructions

  1. Make the salted caramel sauce: Place 1 cup granulated sugar in an even layer in a medium saucepan over medium heat. Let it melt without stirring for 3-4 minutes until edges turn golden. Gently swirl the pan until sugar turns deep amber (6-8 minutes total). Remove from heat, add 6 tablespoons cubed butter (mixture will bubble), whisk until melted. Slowly drizzle in 1/2 cup room-temperature cream while whisking constantly. Stir in 1 teaspoon flaky sea salt. Set aside to cool for 20 minutes.
  2. Whip the cream: Pour 2 cups cold heavy cream into a large mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form (3-4 minutes).
  3. Fold in sweetened condensed milk: Add the entire can of sweetened condensed milk and 1 teaspoon vanilla extract to the whipped cream. Gently fold with a rubber spatula until no white streaks remain (15-20 folds).
  4. Incorporate the caramel: Reserve 1/3 cup of cooled caramel sauce for swirling. Pour remaining caramel into the cream mixture and fold gently 5-6 times, leaving ribbons of caramel.
  5. Layer and swirl: Line a 9×5 inch loaf pan with parchment paper. Pour half the ice cream mixture into the pan, spread evenly. Drizzle half the reserved caramel in a zigzag pattern. Add remaining mixture, spread gently, then drizzle remaining caramel on top. Use a butter knife to swirl the caramel into the top layer.
  6. Freeze: Sprinkle a pinch of flaky sea salt over the top. Press plastic wrap directly onto the surface, cover with foil, and freeze for at least 6 hours or overnight.

Notes

Keep everything cold for best results. Don’t skip the salt—it enhances sweetness. Watch caramel closely to avoid burning. Fold gently to preserve air bubbles. Let ice cream sit at room temperature 5-10 minutes before scooping. Store up to 2 weeks with plastic wrap pressed directly onto surface.

Nutrition

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

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