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Creamy No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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This incredibly creamy no-churn salted caramel ice cream requires no ice cream maker and comes together in just 20 minutes of active time. The deep amber caramel, balanced with flaky sea salt, creates a rich and perfectly sweet-savory dessert that will become your go-to summer treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, cold
  • 14 ounces (397 grams) sweetened condensed milk
  • 1 cup (200 grams) granulated sugar
  • 4 tablespoons (56 grams) unsalted butter, cut into pieces
  • 1/2 cup (120 ml) heavy cream (for caramel)
  • 2 teaspoons vanilla extract
  • 1 teaspoon flaky sea salt, plus more for topping

Instructions

  1. Make the Caramel Sauce: In a medium saucepan over medium heat, melt 1 cup of granulated sugar. Do not stir; just let it melt, swirling the pan occasionally. Cook until it reaches a deep amber color, about 6-8 minutes.
  2. Add the Butter: Once the sugar is deep amber, add 4 tablespoons of unsalted butter, cut into pieces. The mixture will bubble up. Stir constantly until the butter is fully melted and incorporated.
  3. Add the Cream: Slowly pour in 1/2 cup of heavy cream while stirring. The mixture will bubble again. Keep stirring until smooth. Remove from heat and stir in 2 teaspoons of vanilla extract and 1 teaspoon of flaky sea salt. Let the caramel cool for 10-15 minutes until warm but not hot.
  4. Whip the Cream: In a large mixing bowl, pour 2 cups of cold heavy cream. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until soft peaks form, about 3-4 minutes.
  5. Fold in the Condensed Milk: Gently fold in the entire can of sweetened condensed milk using a rubber spatula. Fold until no white streaks remain.
  6. Add the Caramel: Drizzle about 3/4 of the caramel sauce over the cream mixture. Reserve the rest for swirling on top. Gently fold the caramel into the cream with 3-4 broad strokes to create ribbons.
  7. Transfer to Pan: Pour the mixture into a loaf pan or freezer-safe container. Smooth the top. Drizzle the remaining caramel sauce over the top, then use a knife or skewer to swirl it in. Sprinkle a little extra flaky sea salt on top.
  8. Freeze: Cover the surface with parchment paper or plastic wrap, pressing it directly onto the ice cream. Freeze for at least 6 hours, or overnight for best results.

Notes

Don’t rush the caramel; it should be a deep amber color for best flavor. Use cold cream for whipping. Fold gently to keep air bubbles intact. Let caramel cool to warm before adding to cream. Freeze overnight for best texture. Store with parchment pressed onto surface to prevent ice crystals.

Nutrition

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

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