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Easy No-Churn Salted Caramel Ice Cream Recipe

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This no-churn salted caramel ice cream is the perfect summer treat—creamy, rich, and made without an ice cream maker. With a homemade salted caramel sauce and simple ingredients, it’s a crowd-pleaser that beats any store-bought version.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 teaspoon flaky sea salt, plus more for sprinkling
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) cold heavy cream (at least 36% milk fat)
  • 1 can (14 ounces or 397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the Salted Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt the 1 cup of granulated sugar. Stir constantly with a wooden spoon or heatproof spatula. It will clump up first, then melt into a deep amber liquid. This takes about 6-8 minutes. Watch carefully—once it turns amber, remove from heat immediately.
  2. Add the Butter: Carefully whisk in the 6 tablespoons of cubed butter. The mixture will bubble up violently. Keep whisking until the butter is fully melted and incorporated.
  3. Add the Cream: Slowly pour in the 1/2 cup of room-temperature heavy cream while whisking. It will bubble up again. Whisk until smooth. If lumps form, return the pan to low heat and whisk gently until they dissolve.
  4. Finish the Caramel: Remove from heat and stir in 1 teaspoon of flaky sea salt and 1 teaspoon of vanilla extract. Let the caramel cool completely to room temperature. You can speed this up by placing the pan in an ice bath. It will thicken as it cools.
  5. Whip the Cream: In a large mixing bowl, pour in 2 cups of cold heavy cream. Using an electric mixer, whip on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to over-whip.
  6. Combine the Base: In a separate large bowl, whisk together the 14-ounce can of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt. Gently fold in about 1/3 of the whipped cream to lighten the mixture. Then, fold in the remaining whipped cream until just combined.
  7. Layer the Ice Cream: Pour half of the cream mixture into a loaf pan. Drizzle a generous amount of the cooled salted caramel sauce over the top. Use a knife to swirl it gently. Repeat with the remaining cream mixture and another drizzle of caramel. Save a little caramel for serving later.
  8. Freeze: Cover the pan with plastic wrap or a lid and place in the freezer. Freeze for at least 6 hours, but overnight is better.
  9. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Drizzle with the reserved caramel and a sprinkle of flaky sea salt.

Notes

For the best caramel, cook the sugar to a deep amber color (like a new penny). Use room-temperature cream for the caramel to prevent seizing. Do not over-whip the cream—stop at stiff peaks. Swirl the caramel gently to create ribbons. Freeze overnight for the creamiest texture. Store in an airtight container with plastic wrap pressed onto the surface to prevent ice crystals.

Nutrition

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

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