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Creamy No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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A rich and luscious no-churn ice cream featuring silky texture and swirls of homemade salted caramel sauce. Easy to make with simple pantry ingredients and no special equipment.

Ingredients

Scale
  • 2 cups (480 ml) cold heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, softened and cubed
  • 1/2 cup (120 ml) warm heavy cream
  • 1 teaspoon flaky sea salt

Instructions

  1. Make the Salted Caramel Sauce: In a medium saucepan over medium heat, add 1 cup granulated sugar. Stir constantly as the sugar melts and caramelizes (5-7 minutes) until deep amber color.
  2. Immediately add 6 tablespoons softened unsalted butter and stir until fully incorporated (1-2 minutes).
  3. Slowly pour in 1/2 cup warm heavy cream while stirring continuously. Let boil for 1 minute until smooth. Remove from heat and stir in 1 teaspoon flaky sea salt. Set aside to cool completely.
  4. Prepare the Ice Cream Base: In a large bowl, combine 1 can sweetened condensed milk, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt.
  5. Whip the Heavy Cream: In a separate large bowl, whip 2 cups cold heavy cream with an electric mixer on medium-high speed until soft peaks form (3-4 minutes).
  6. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula, keeping the mixture airy.
  7. Layer the Ice Cream and Caramel: Pour half of the ice cream base into a freezer-safe loaf pan or container. Drizzle half of the cooled salted caramel sauce on top and swirl gently with a knife or skewer.
  8. Repeat with remaining ice cream base and caramel sauce, swirling again. Sprinkle a pinch of flaky sea salt on top.
  9. Cover with plastic wrap or airtight lid and freeze for at least 6 hours or overnight.
  10. Before serving, let ice cream sit at room temperature for 5-10 minutes to soften slightly.

Notes

Let the caramel cool completely before swirling into the ice cream base to avoid melting the whipped cream. Fold whipped cream gently to keep the mixture airy. Chilling mixing bowls and beaters helps whip cream faster. Freeze overnight for best texture. Let ice cream soften 5-10 minutes before scooping.

Nutrition

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

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