Easy No-Churn Salted Caramel Ice Cream: Best Homemade Recipe
This easy no-churn salted caramel ice cream is creamy, decadent, and requires no ice cream maker. With a rich homemade caramel swirled into a light whipped cream base, it’s the perfect summer dessert that comes together in under 15 minutes of prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes (includes freezing)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 teaspoon flaky sea salt
- 1 teaspoon vanilla extract
- 2 cups (480ml) cold heavy cream
- 1 (14-ounce/396g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Flaky sea salt, for sprinkling on top
Instructions
- Make the salted caramel: Place granulated sugar in an even layer in a medium saucepan over medium heat. Let it melt without stirring, swirling occasionally, until deep golden (about 5-7 minutes). Remove from heat, add butter pieces one at a time, whisking constantly. Slowly pour in room-temperature heavy cream while whisking continuously. Whisk in flaky sea salt and vanilla extract. Let cool at room temperature for 20 minutes, then refrigerate until cool but still pourable (about 30 minutes).
- Whip the cream base: In a large mixing bowl, combine cold heavy cream and vanilla extract. Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Pour sweetened condensed milk over whipped cream and gently fold with a rubber spatula until no white streaks remain.
- Layer and freeze: Spread one-third of the cream mixture into a loaf pan. Drizzle one-third of the cooled caramel over the top and swirl gently. Repeat layers with remaining cream and caramel. Sprinkle top with flaky sea salt. Cover and freeze for at least 6 hours, preferably overnight.
Notes
Let ice cream sit at room temperature for 5 minutes before scooping. Store tightly covered for up to 2 weeks. Flavors deepen after a day or two in the freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 38
- Sodium: 310
- Fat: 28
- Saturated Fat: 18
- Carbohydrates: 40
- Protein: 4
Keywords: no-churn ice cream, salted caramel, homemade ice cream, easy ice cream, no ice cream maker