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Easy No-Churn Salted Caramel Ice Cream: Best Homemade Treat

Easy No-Churn Salted Caramel Ice Cream - featured image
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This creamy, no-churn salted caramel ice cream is made without an ice cream machine, using simple ingredients like heavy cream, sweetened condensed milk, and homemade salted caramel. It’s the perfect indulgent treat for warm weather, with a rich, scoopable texture and a perfect salty-sweet balance.

Ingredients

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

Instructions

  1. Make the salted caramel sauce: Place granulated sugar in a medium saucepan over medium heat. Stir gently as it melts, about 5-7 minutes, until it turns a deep golden color. Remove from heat immediately.
  2. Add butter pieces and stir vigorously until melted and incorporated. Slowly pour in heavy cream while stirring. Stir in vanilla extract and flaky sea salt. Let cool for 10 minutes, then transfer to a jar or bowl to cool completely.
  3. Whip the cream: In a large mixing bowl, beat cold heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  4. Combine the base: In a separate large bowl, whisk together sweetened condensed milk and vanilla extract until smooth. Gently fold in one-third of the whipped cream, then fold in the remaining whipped cream until no white streaks remain.
  5. Layer and swirl: Line a loaf pan with parchment paper. Spoon one-third of the ice cream base into the pan. Drizzle one-third of the cooled caramel sauce over the top and gently swirl with a knife. Repeat layers, finishing with a final swirl of caramel.
  6. Sprinkle extra flaky sea salt on top. Cover tightly and freeze for at least 6 hours, preferably overnight.
  7. Serve: Let sit at room temperature for 5-10 minutes to soften slightly before scooping.

Notes

For best results, let the caramel cool completely before swirling into the base to avoid melting the whipped cream. Whip cream to stiff peaks for a creamy texture. Store in an airtight container with plastic wrap pressed onto the surface to prevent ice crystals. Keeps for up to 2 weeks.

Nutrition

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

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