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Easy No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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This easy no-churn salted caramel ice cream requires no ice cream maker and just six simple ingredients. It’s creamy, rich, and features soft caramel ribbons with a salty-sweet contrast that’s perfect for any occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/2 cup (100 g) packed light brown sugar
  • 4 tablespoons (56 g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon flaky sea salt (plus more for topping)

Instructions

  1. Make the salted caramel sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir constantly until dissolved and bubbling, about 2-3 minutes. Slowly pour in 1 cup (240 ml) of the heavy cream while stirring; the mixture will bubble up. Simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in vanilla extract and 1/2 teaspoon of flaky sea salt. Let cool completely to room temperature.
  2. Whip the cream: In a large mixing bowl, whip the remaining 1 cup (240 ml) of heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2-3 minutes. Gently fold in the sweetened condensed milk until just combined.
  3. Fold in the caramel: Drizzle about two-thirds of the cooled caramel sauce over the whipped cream mixture. Gently fold with a spatula to create ribbons; do not overmix.
  4. Layer and freeze: Pour half of the mixture into a loaf pan or freezer-safe container. Drizzle half of the remaining caramel on top. Add the rest of the ice cream base, then drizzle the last of the caramel on top. Use a knife or skewer to gently swirl the top layer. Sprinkle with a generous pinch of flaky sea salt. Cover tightly with plastic wrap, pressing it directly onto the surface. Freeze for at least 6 hours, preferably overnight.
  5. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve with extra caramel sauce and flaky salt if desired.

Notes

Let the caramel cool completely before folding into the whipped cream to prevent melting. Press plastic wrap directly onto the surface to prevent ice crystals. For best texture, freeze overnight. The ice cream stays fresh for up to 2 weeks when stored properly.

Nutrition

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

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