Creamy No-Churn Salted Caramel Ice Cream
A quick and easy no-churn ice cream recipe featuring a perfectly balanced salted caramel flavor with a creamy, rich texture. Ideal for homemade indulgence without the fuss of an ice cream maker.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if making homemade caramel sauce)
- Total Time: 6 hours 20 minutes (including freezing time)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 can (14 oz / 396 g) sweetened condensed milk
- 2 cups (480 ml) heavy whipping cream (or full-fat coconut cream for dairy-free)
- 3/4 cup (180 ml) caramel sauce (homemade or store-bought)
- 1 tsp sea salt flakes (Maldon or fleur de sel recommended)
- 1 tsp vanilla extract
- Optional: 1/2 cup (60 g) chopped toasted pecans or walnuts
- Optional: 1/3 cup (60 g) chocolate chips
Instructions
- Prepare the caramel sauce (if making homemade): In a small saucepan, melt 1/2 cup (100 g) brown sugar with 1/4 cup (60 ml) water and 4 tbsp (56 g) unsalted butter over medium heat. Stir until smooth and bubbling. Remove from heat and stir in 1/4 cup (60 ml) heavy cream and 1/2 tsp sea salt. Let cool slightly (about 10 minutes).
- Whip the cream: In a large chilled bowl, beat 2 cups (480 ml) heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat; you want it fluffy and airy, not grainy (3-5 minutes).
- Mix the base: In a separate bowl, stir together 1 can (14 oz / 396 g) sweetened condensed milk, 1 tsp vanilla extract, and the caramel sauce (3/4 cup / 180 ml, homemade or store-bought). Mix until well combined and smooth.
- Fold whipped cream into caramel base: Gently fold about one-third of the whipped cream into the caramel mixture to lighten it. Then fold in the remaining whipped cream carefully using a rubber spatula to keep as much air as possible (2-3 minutes).
- Add sea salt: Sprinkle 1 tsp sea salt flakes over the mixture, folding gently to spread the salty pockets throughout the ice cream base.
- Optional mix-ins: If using nuts or chocolate chips, fold them in now for added texture and flavor.
- Freeze: Pour the mixture into a loaf pan or airtight container. Cover tightly with plastic wrap or lid. Freeze for at least 6 hours, preferably overnight, until firm.
- Serving: Let sit at room temperature for 5-10 minutes before scooping for easier serving and creamier texture.
Notes
[‘Chill mixing bowls before whipping cream for better results.’, ‘Do not overwhip cream to avoid turning it into butter.’, ‘Fold whipped cream gently to keep airiness and creamy texture.’, ‘If caramel sauce is too runny, chill it before mixing with condensed milk to prevent icy texture.’, ‘Freeze ice cream in a metal loaf pan for faster, even freezing.’, ‘Let ice cream soften 5-10 minutes before serving for easier scooping.’, ‘Store leftovers in an airtight container in the freezer for up to 2 weeks.’, ‘Avoid frequent thawing and refreezing to maintain texture.’, ‘For dairy-free version, substitute heavy cream with full-fat coconut cream and use dairy-free caramel sauce.’]
Nutrition
- Serving Size: 1/8 of the recipe (a
- Calories: 320
- Sugar: 34
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 36
- Protein: 4
Keywords: no-churn ice cream, salted caramel, homemade ice cream, easy dessert, quick ice cream, no ice cream maker, creamy ice cream, caramel sauce