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Easy No-Churn Salted Caramel Ice Cream: The Best Homemade Recipe

Easy No-Churn Salted Caramel Ice Cream - featured image
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This no-churn salted caramel ice cream is incredibly creamy and easy to make without an ice cream maker. It features a homemade salted caramel sauce swirled into a rich, whipped cream base for a perfect sweet-salty treat.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon flaky sea salt (like Maldon), plus more for topping
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) cold heavy cream
  • 1 can (14 ounces/397g) sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  1. Make the salted caramel sauce: Place the granulated sugar in a medium, light-colored saucepan over medium heat. Stir gently with a clean, dry spatula as it starts to melt. The sugar will clump at first but will eventually melt into a smooth, amber-colored liquid, about 6 to 8 minutes. Watch carefully to avoid burning.
  2. Once the sugar is fully melted and amber, remove the pan from the heat. Add the butter pieces and whisk vigorously until fully melted and incorporated. The mixture will bubble up and steam.
  3. Slowly pour the heavy cream into the caramel while whisking constantly. The mixture will bubble up again. Keep whisking until completely smooth. Let the caramel cool in the pan for about 10 minutes, then stir in the vanilla and flaky sea salt. Set aside to cool completely.
  4. Whip the heavy cream: Pour the cold heavy cream into a large mixing bowl (chilled if possible). Using an electric hand mixer or stand mixer with the whisk attachment, beat the cream on medium-high speed until stiff peaks form, about 3 to 5 minutes.
  5. Fold in the sweetened condensed milk: Pour the sweetened condensed milk and the teaspoon of vanilla extract over the whipped cream. Using a rubber spatula, gently fold together until no white streaks remain. The mixture should be thick, airy, and pale.
  6. Layer the ice cream: Line a 9×5-inch loaf pan with parchment paper, leaving some overhang. Spread about one-third of the cream mixture evenly into the pan. Drizzle about one-third of the cooled salted caramel sauce over the top. Use a knife or skewer to swirl gently. Repeat layering two more times, finishing with a final drizzle of caramel on top. Sprinkle extra flaky sea salt over the surface.
  7. Freeze: Cover the pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight, until fully solid.

Notes

The caramel sauce can be made up to a week in advance and stored in the fridge. Let it come to room temperature before using. For best texture, let the ice cream sit at room temperature for 5-10 minutes before scooping. To prevent ice crystals, press plastic wrap directly onto the surface before sealing.

Nutrition

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

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