Print

Creamy No-Churn Salted Caramel Ice Cream

creamy no-churn salted caramel ice cream - featured image
Print Recipe

A rich and indulgent homemade no-churn salted caramel ice cream that balances sweet and salty flavors perfectly, made without an ice cream maker.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon flaky sea salt
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Place 1 cup (200g) granulated sugar in a medium saucepan over medium heat. Stir continuously until sugar melts into a smooth amber liquid, about 5-7 minutes. Remove from heat once golden brown and fragrant.
  2. Quickly stir in 6 tablespoons (85g) softened unsalted butter until fully melted and combined, about 1 minute.
  3. Slowly pour in 1/2 cup (120ml) warm heavy cream while stirring until smooth and glossy.
  4. Remove from heat and stir in 1 teaspoon flaky sea salt. Let caramel cool for 15-20 minutes until slightly thickened but still pourable.
  5. In a large chilled bowl, whip 2 cups (480ml) heavy cream with an electric mixer until stiff peaks form, about 3-5 minutes.
  6. In a separate bowl, whisk together 1 can (14 oz) sweetened condensed milk and 1 teaspoon pure vanilla extract until smooth.
  7. Gently fold the condensed milk mixture into the whipped cream using a rubber spatula until just combined and creamy.
  8. Pour about two-thirds of the cooled salted caramel into the ice cream base and gently fold to create a marbled effect. Reserve remaining caramel for topping.
  9. Transfer mixture to a loaf pan or airtight container. Drizzle remaining caramel on top and swirl slightly with a knife or skewer.
  10. Freeze for at least 6 hours or overnight until firm and scoopable.
  11. Before serving, let sit at room temperature for 5 minutes for easier scooping.

Notes

Use room temperature butter and warm cream for silky caramel. Whip cream to stiff peaks for best texture. Let caramel cool before folding in to avoid icy chunks. Use a metal loaf pan for faster freezing and fewer ice crystals. Let ice cream soften 5 minutes before scooping.

Nutrition

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

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