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Easy No-Churn Salted Caramel Ice Cream 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 rich, with ribbons of homemade salted caramel running through every bite. No ice cream maker required, just a few simple ingredients and about 15 minutes of active time.

Ingredients

Scale
  • For the Salted Caramel:
  • ¼ cup (½ stick or 57g) unsalted butter
  • 1 cup packed (200g) light brown sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon flaky sea salt (like Maldon)
  • 1 teaspoon vanilla extract
  • For the Ice Cream Base:
  • 2 cups (480ml) heavy cream, very cold
  • 1 (14-ounce or 397g) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Make the salted caramel: Place a medium saucepan over medium heat. Add ¼ cup unsalted butter and let it melt completely. Once melted, add 1 cup packed light brown sugar. Stir continuously until the sugar is fully incorporated and the mixture looks like a thick, sandy paste. Continue cooking for about 2 minutes, stirring constantly, until the mixture darkens slightly and smells deeply caramelized.
  2. Slowly pour in ½ cup heavy cream while stirring. The mixture will bubble up vigorously. Keep stirring until the caramel is smooth and all the sugar has dissolved. Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon flaky sea salt. Let the caramel cool completely to room temperature.
  3. Whip the cream: Pour 2 cups very cold heavy cream into a large chilled mixing bowl. Using a hand mixer on medium-high speed, whip the cream until stiff peaks form. Be careful not to over-whip.
  4. Combine the base: In a separate large bowl, whisk together the entire can of sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of fine sea salt until smooth. Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then add the remaining whipped cream and fold gently until no white streaks remain.
  5. Layer the ice cream: Spread about one-third of the ice cream base into a freezer-safe container. Drizzle about one-third of the cooled salted caramel over the top. Use a butter knife or skewer to gently swirl the caramel into the base. Repeat with the remaining base and caramel, creating three layers total. Finish with a final drizzle of caramel on top and a light swirl.
  6. Freeze: Press a piece of plastic wrap directly onto the surface of the ice cream. Cover with a tight-fitting lid or foil. Place in the coldest part of the freezer and freeze for at least 6 hours, preferably overnight.

Notes

Make sure the heavy cream is very cold for best whipping results. The caramel must be completely cool before swirling into the base to prevent melting. For best texture, freeze overnight. Let the ice cream sit at room temperature for 5-10 minutes before scooping.

Nutrition

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

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