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Creamy No-Churn Salted Caramel Ice Cream

creamy no-churn salted caramel ice cream - featured image
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A rich, creamy no-churn salted caramel ice cream made with just a few pantry staples. This recipe requires no ice cream maker and delivers a smooth, airy texture with a perfect sweet-salty balance.

Ingredients

Scale
  • 2 cups heavy whipping cream (at least 35% fat content, very cold)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup salted caramel sauce (room temperature)
  • 1 teaspoon vanilla extract
  • Flaky sea salt (for garnish)
  • Optional mix-ins: chopped toffee bits, pretzel pieces, or chocolate sauce

Instructions

  1. Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides, and place it in the freezer to chill.
  2. Place a large metal or glass mixing bowl and beaters in the freezer for 10-15 minutes to ensure they are very cold.
  3. Pour the cold heavy cream into the chilled bowl. Using a hand or stand mixer on medium-high speed, whip the cream until stiff peaks form (about 3-5 minutes). Be careful not to over-whip.
  4. In a separate medium bowl, combine the sweetened condensed milk, vanilla extract, and half of the salted caramel sauce. Whisk until smooth and well combined.
  5. Gently fold one-third of the whipped cream into the condensed milk mixture to lighten it. Then, pour this mixture back into the bowl with the remaining whipped cream. Fold gently with a spatula using a cutting motion until just combined. Do not over-mix.
  6. Pour half of the ice cream mixture into the prepared loaf pan. Drizzle with some of the remaining caramel sauce. Add the rest of the ice cream mixture on top and drizzle with more caramel.
  7. Use a knife or skewer to swirl the caramel into the ice cream, creating visible ribbons.
  8. Cover the loaf pan tightly with plastic wrap or aluminum foil and freeze for at least 6 hours, or overnight, until firm.
  9. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Lift out using the parchment paper, slice, and garnish with flaky sea salt.

Notes

Ensure all equipment and ingredients are very cold for best whipping results. Do not over-mix when folding to maintain airiness. The ice cream is best consumed within the first week for optimal texture, though it can be stored for up to two weeks. If the ice cream is too hard to scoop, let it sit at room temperature for 10 minutes.

Nutrition

Keywords: no-churn ice cream, salted caramel, homemade ice cream, dessert, summer treats, gluten-free dessert

Find it online: https://bitesienna.com/creamy-no-churn-salted-caramel-ice-cream-3-ingredient-dessert/