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Easy No-Churn Salted Caramel Ice Cream Recipe

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This no-churn salted caramel ice cream is rich, creamy, and made without an ice cream maker. Homemade caramel and a few simple ingredients create a decadent dessert that’s perfect for any occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, divided
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into small cubes
  • 1 teaspoon fine sea salt, plus flaky sea salt for topping
  • 2 teaspoons pure vanilla extract

Instructions

  1. Make the Caramel Sauce: Place a medium saucepan over medium heat and add the granulated sugar in an even layer. Let it sit without stirring for about 2-3 minutes, until the edges start to turn golden. Gently swirl the pan—do not stir—until the sugar is fully melted and deep amber in color, about 5-7 minutes total. Remove from heat immediately. Add the butter cubes and whisk until melted and smooth. Slowly drizzle in 1/4 cup of the heavy cream while whisking constantly. Whisk until smooth, then s…
  2. Whip the Cream: Pour the remaining heavy cream (about 1 ¾ cups) into a large chilled bowl. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 3-4 minutes.
  3. Combine the Base: In a separate large bowl, whisk the sweetened condensed milk until smooth. Gently fold in about one-third of the whipped cream to lighten the mixture. Then fold in the remaining whipped cream until just combined.
  4. Add the Caramel: Pour the cooled caramel sauce over the cream mixture. Use a rubber spatula to fold it in with 4-5 broad strokes, leaving streaks of caramel.
  5. Freeze: Pour the mixture into a parchment-lined 9×5-inch loaf pan. Smooth the top with a spatula. Sprinkle a pinch of flaky sea salt over the surface. Press a piece of plastic wrap directly onto the surface of the ice cream. Freeze for at least 8 hours, preferably overnight.
  6. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Use a warm ice cream scoop for clean spheres.

Notes

Do not rush the caramel; let the sugar melt undisturbed. Ensure butter and cream are at room temperature before adding to hot caramel to prevent seizing. Whip cream to stiff peaks but stop before it turns grainy. Fold caramel gently to keep airy texture. For faster freezing, use a wide, shallow dish. Ice cream tastes even better after 24 hours.

Nutrition

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

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