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Easy No-Churn Salted Caramel Ice Cream (Best Homemade Recipe)

no-churn salted caramel ice cream - featured image
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This easy no-churn salted caramel ice cream is creamy, rich, and swirled with homemade caramel. No ice cream maker required, ready in under 6 hours, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into small cubes
  • 1/2 cup heavy cream, at room temperature
  • 1 teaspoon flaky sea salt, plus more for finishing
  • 2 cups heavy cream, cold
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the salted caramel sauce: Place the granulated sugar in a medium saucepan over medium heat. Let it melt without stirring, swirling the pan gently until deep amber, about 3-4 minutes. Remove from heat, add cubed butter and whisk until melted. Slowly pour in the heavy cream while whisking constantly. Stir in flaky sea salt. Let cool to room temperature, about 20 minutes.
  2. Whip the cream: In a large mixing bowl, pour in the cold heavy cream. Using a hand mixer or stand mixer with whisk attachment, whip on medium-high speed until stiff peaks form, about 3-4 minutes.
  3. Fold in the condensed milk: In a separate bowl, whisk together sweetened condensed milk, vanilla extract, and pinch of salt. Gently fold this mixture into the whipped cream using a spatula until smooth and uniform.
  4. Add the caramel swirl: Pour about half of the ice cream base into a loaf pan. Drizzle about a third of the cooled caramel sauce over the top. Use a knife or skewer to gently swirl. Repeat with remaining base and another third of caramel. Reserve the last third for serving.
  5. Freeze: Cover the surface of the ice cream directly with plastic wrap or parchment paper. Place lid or another layer of plastic wrap over the pan. Freeze for at least 5-6 hours, preferably overnight.
  6. Serve: Let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop into bowls, drizzle with reserved caramel sauce, and sprinkle with extra flaky sea salt.

Notes

Watch the caramel carefully to avoid burning. Use room temperature cream for the caramel to prevent seizing. Do not over-whip the cream. For easier scooping, let ice cream sit at room temperature for 10-15 minutes. Store in an airtight container for up to 2 weeks.

Nutrition

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

Find it online: https://vexifood.com/easy-no-churn-salted-caramel-ice-cream-best-homemade-recipe-2/