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Creamy No-Churn Salted Caramel Ice Cream Easy Summer Dessert

no-churn salted caramel ice cream - featured image
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This creamy no-churn salted caramel ice cream is a simple, no-machine summer dessert with a rich salted caramel swirl. It’s quick to make with just a few ingredients and perfect for hot days.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ cup (100 g) granulated sugar
  • 3 tablespoons (42 g) unsalted butter, cubed
  • ¼ cup (60 ml) heavy cream, warmed
  • ½ teaspoon flaky sea salt

Instructions

  1. Make the caramel swirl: In a medium saucepan over medium heat, add the ½ cup granulated sugar. Shake the pan gently to spread it out. Don’t stir with a spoon yet—just let it melt. After about 3-4 minutes, the edges will start to turn amber. Now you can gently stir with a heatproof spatula. Cook until the sugar is a deep amber color, like a copper penny. This usually takes 6-8 minutes total. Immediately add the 3 tablespoons butter and whisk until melted. The mixture will bubble up—that’s normal….
  2. Whip the cream: In your large mixing bowl, pour in the 2 cups cold heavy cream. Using your hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until stiff peaks form. You’re looking for peaks that hold their shape when you lift the beaters. Don’t over-whip, or you’ll end up with butter. It should take about 3-4 minutes.
  3. Fold in the condensed milk: In a separate small bowl, stir together the can of sweetened condensed milk, 1 teaspoon vanilla extract, and ¼ teaspoon fine sea salt. Pour this mixture over the whipped cream. Gently fold it in using a spatula. Use a cutting motion—down through the middle, scrape along the bottom, up and over. Don’t stir vigorously. You want to keep the air you whipped in. Fold until no white streaks remain. The mixture should look like soft, pillowy clouds.
  4. Layer and swirl: Spoon about one-third of the cream mixture into your loaf pan. Spread it evenly. Drizzle about one-third of the cooled caramel over the top. Use a knife or skewer to gently swirl it in—just a few figure-eight motions. Don’t overmix, or you’ll lose the distinct ribbons. Repeat with another third of cream, more caramel, and swirl. Finish with the last of the cream and caramel. Save a tiny bit of caramel for drizzling on top before serving.
  5. Freeze: Place a piece of plastic wrap directly on the surface of the ice cream. This prevents ice crystals from forming. Put the lid on the pan or cover tightly with foil. Freeze for at least 6 hours, but overnight is better. The texture is creamiest after a full 8-12 hours.

Notes

For best texture, freeze overnight. If caramel hardens after cooling, microwave for 10 seconds to loosen. Let ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

Nutrition

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

Find it online: https://dinadinnertable.com/creamy-no-churn-salted-caramel-ice-cream-easy-summer-dessert/