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Creamy No-Churn Salted Caramel Ice Cream: Best Easy Recipe

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This creamy no-churn salted caramel ice cream is incredibly easy to make with no ice cream maker required. It features a rich, velvety texture and homemade salted caramel swirls for the perfect sweet-salty treat.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces, at room temperature
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon flaky sea salt (plus more for topping)
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy cream, cold
  • 1 can (14 ounces/397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the salted caramel sauce: Place the granulated sugar in an even layer in a medium saucepan over medium heat. Let it sit without stirring until the edges start to melt and turn golden (about 3-4 minutes). Gently swirl the pan to help the sugar melt evenly until all sugar is dissolved and you have a deep amber-colored liquid (about 6-8 minutes total). Remove from heat immediately.
  2. Add the butter pieces and whisk vigorously until melted and incorporated. Slowly drizzle in the room-temperature heavy cream while whisking constantly. Whisk until smooth, then stir in the vanilla and flaky sea salt. Let cool in the pan for 15 minutes, then transfer to a heat-safe jar or bowl and cool completely.
  3. Whip the heavy cream: Pour the cold heavy cream into a large mixing bowl. Using an electric hand mixer on medium-high speed, whip until stiff peaks form (about 3-4 minutes). Be careful not to over-whip.
  4. Combine the base: In a small bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt until smooth. Pour this mixture into the whipped cream and gently fold with a rubber spatula until uniform and no streaks remain.
  5. Layer and swirl: Spread one-third of the ice cream base evenly in a 9×5-inch loaf pan. Drizzle one-third of the cooled caramel sauce in a zigzag pattern. Use a butter knife or skewer to gently swirl the caramel into the base. Repeat with remaining base and caramel, ending with a final drizzle of caramel on top. Sprinkle extra flaky sea salt over the surface.
  6. Freeze: Press plastic wrap directly onto the surface of the ice cream, cover the pan with a lid or foil, and freeze for at least 6 hours, preferably overnight. Let soften for 5-10 minutes at room temperature before scooping.

Notes

For best results, ensure cream and butter are at room temperature before making caramel to prevent seizing. Whip cream to stiff peaks for a light texture. Let caramel cool completely before swirling into the base. Use a metal loaf pan for faster, more even freezing. Store in an airtight container with plastic wrap pressed onto the surface for up to 2 weeks.

Nutrition

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

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