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Creamy No-Churn Salted Caramel Ice Cream (Easy Homemade Recipe)

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This creamy no-churn salted caramel ice cream is incredibly easy to make without an ice cream maker. It features a rich, homemade salted caramel swirled into a light and airy cream base for a perfect summer dessert.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream (for the base)
  • 14 oz (397 g) sweetened condensed milk (one can)
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into small pieces
  • 1/2 cup (120 ml) heavy cream (for the caramel), warmed
  • 1 to 1 1/2 teaspoons flaky sea salt (e.g., Maldon or Jacobsen)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the salted caramel: In a medium saucepan over medium heat, spread the granulated sugar in an even layer. Let it melt without stirring, about 3-4 minutes, until deep amber. Remove from heat, carefully add the warm heavy cream in a slow stream (it will bubble up), and whisk until smooth. Add the butter pieces one at a time, whisking until melted. Stir in the vanilla and 1 teaspoon of flaky sea salt. Let cool in the pan for 10 minutes, then transfer to a bowl and refrigerate until cold (about …
  2. Whip the cream: In a large mixing bowl, whip the cold heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
  3. Combine the base: In a separate bowl, whisk the sweetened condensed milk until smooth. Gently fold it into the whipped cream with a rubber spatula until just combined and no white streaks remain.
  4. Swirl in the caramel: Take the cold caramel out of the refrigerator. Drizzle about half over the cream mixture and gently swirl with a knife or skewer. Pour half the cream mixture into a 9×5-inch loaf pan lined with parchment paper. Drizzle more caramel, add the remaining cream mixture, and top with the last of the caramel. Create a few more swirls on top and sprinkle with the remaining 1/2 teaspoon of flaky sea salt.
  5. Freeze: Cover the pan tightly with plastic wrap or foil. Freeze for at least 6 hours, preferably overnight. Before serving, let sit at room temperature for 5-10 minutes to soften slightly.

Notes

Caramel goes from perfect to burnt quickly—watch the color carefully. Warm the cream before adding to caramel to prevent seizing. Chill the bowl and beaters for best whipped cream. The final sprinkle of flaky sea salt is essential for flavor bursts. For best texture, freeze overnight.

Nutrition

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

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