Creamy No-Churn Salted Caramel Ice Cream
A rich and soothing homemade no-churn salted caramel ice cream that combines creamy texture with a perfect balance of sweet and salty caramel. Ready in just 5 minutes of prep time, this easy dessert requires no ice cream maker and uses simple pantry ingredients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 14 oz (400 g) sweetened condensed milk
- 2 cups (480 ml) heavy whipping cream, chilled
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter
- 1 tsp flaky sea salt (like Maldon)
- 1 tsp vanilla extract
Instructions
- Make the Salted Caramel Sauce (10 minutes): In a medium saucepan over medium heat, add 1 cup (200 g) granulated sugar. Stir constantly as it melts and turns a rich amber color (about 5-7 minutes). Carefully add 6 tbsp (85 g) unsalted butter, stirring until fully combined. Remove from heat and slowly stir in 1 tsp flaky sea salt and 1 tsp vanilla extract. Let the caramel cool for at least 15 minutes until thick but still pourable.
- Whip the Cream (5 minutes): In a large chilled bowl, pour 2 cups (480 ml) heavy whipping cream. Using a hand or stand mixer, whip on medium-high speed until soft peaks form.
- Combine Condensed Milk and Caramel (2 minutes): In a separate bowl, stir together the 14 oz (400 g) can of sweetened condensed milk with about ¾ of the cooled salted caramel sauce, reserving the rest for swirling.
- Fold Together (3 minutes): Gently fold the condensed milk mixture into the whipped cream using a rubber spatula, being careful not to deflate the cream.
- Layer and Swirl (2 minutes): Pour half of the ice cream base into a loaf pan or airtight container. Drizzle half of the reserved caramel over the top, then add the remaining ice cream base. Use a skewer or butter knife to swirl the caramel through the ice cream.
- Freeze (at least 6 hours or overnight): Cover tightly with plastic wrap or an airtight lid. Freeze until firm and scoopable. Let sit at room temperature for 5-10 minutes before serving.
Notes
Use flaky sea salt like Maldon for best flavor. Stop whipping cream at soft peaks to avoid grainy texture. Warm caramel slightly if it hardens before swirling. For dairy-free version, substitute heavy cream with coconut cream and use dairy-free sweetened condensed milk alternative. Variations include adding chocolate swirl, toasted nuts, or fresh fruit.
Nutrition
- Serving Size: ½ cup (120 g)
- Calories: 280
- Sugar: 25
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 25
- Protein: 3
Keywords: no-churn ice cream, salted caramel, homemade dessert, easy ice cream recipe, no ice cream maker, creamy ice cream, quick dessert