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Easy No-Churn Salted Caramel Ice Cream

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. With just a few simple ingredients and minimal active time, you can create a decadent dessert with perfect salty-sweet caramel swirls that will impress everyone.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/2 cup (120 ml) homemade or store-bought salted caramel sauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon flaky sea salt (like Maldon)
  • Optional: 1/2 cup (60 g) crushed pretzels or toasted pecans

Instructions

  1. Chill your large mixing bowl and the beaters from your hand mixer in the freezer for about 10-15 minutes. Take the sweetened condensed milk out of the fridge to come to room temperature.
  2. Pour the cold heavy cream into the chilled bowl. Using an electric mixer, start on low speed and gradually increase to high. Whip until stiff peaks form, about 2-3 minutes. Be careful not to over-whip.
  3. Pour the sweetened condensed milk and vanilla extract over the whipped cream. Gently fold together with a rubber spatula until no white streaks remain. The mixture should look like a thick mousse.
  4. Spoon about one-third of the cream mixture into a loaf pan or freezer-safe container. Drizzle about one-third of the salted caramel sauce over the top. Use a knife or skewer to gently swirl it through the cream. Repeat with the remaining cream and caramel, creating two more layers.
  5. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Place the lid on the container or wrap the loaf pan tightly with another layer of plastic wrap. Freeze for at least 6 hours, but overnight is best.
  6. When ready to serve, take the ice cream out of the freezer and let it sit on the counter for 5-10 minutes to soften slightly. Scoop into bowls or cones, sprinkle with flaky sea salt, and drizzle with extra caramel if desired.

Notes

For best results, use cold heavy cream (at least 36% milk fat) and room temperature caramel sauce. Pressing plastic wrap directly onto the surface prevents ice crystals. Let the ice cream sit out for 5-10 minutes before scooping for the perfect texture. The ice cream can be stored for up to 3 weeks. For a vegan version, use full-fat coconut cream, dairy-free sweetened condensed coconut milk, and vegan caramel sauce.

Nutrition

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

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