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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 incredibly creamy and perfectly balanced with sweet and salty flavors. Made without an ice cream machine, it’s a simple, budget-friendly dessert that the whole family will love.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/2 cup (120 ml) caramel sauce
  • 1/2 teaspoon flaky sea salt (like Maldon)
  • 1 teaspoon vanilla extract
  • 1/2 cup (75 g) soft caramel candies (optional but recommended)

Instructions

  1. Chill your bowl and cream. Place your large mixing bowl and the beaters from your hand mixer in the freezer for at least 15 minutes. While you’re at it, set your loaf pan in the freezer too.
  2. Make the caramel base. In a separate medium bowl, whisk together the can of sweetened condensed milk, 1/2 cup of caramel sauce, and the vanilla extract until smooth. Set aside.
  3. Whip the cream. Pour the cold heavy cream into your chilled bowl. Using your hand mixer on medium-high speed, whip the cream until stiff peaks form, about 3-4 minutes.
  4. Fold the caramel into the cream. Take about a third of the whipped cream and gently fold it into the caramel mixture with your rubber spatula. Then, pour the entire caramel mixture back into the bowl with the remaining whipped cream. Fold gently until no white streaks remain.
  5. Add the caramel candies and salt. Sprinkle the chopped soft caramel candies and the flaky sea salt over the top of the mixture. Give it two or three gentle folds to distribute them evenly.
  6. Transfer to the pan. Spoon the mixture into your chilled loaf pan. Smooth the top with the spatula.
  7. Swirl in extra caramel (optional). If you want that bakery-style look, drizzle another tablespoon of caramel sauce over the top and use a knife to make a few gentle swirls.
  8. Cover and freeze. Press a piece of plastic wrap directly onto the surface of the ice cream. Then cover the pan with another layer of foil or a lid. Freeze for at least 6 hours, but overnight is best.
  9. Serve. When you’re ready to eat, let the ice cream sit at room temperature for about 5-10 minutes before scooping. Sprinkle a tiny pinch of flaky salt on top of each serving.

Notes

For best texture, chill the bowl and cream before whipping. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Let the ice cream sit at room temperature for 5-10 minutes before scooping. The flavor improves after 24 hours.

Nutrition

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

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