Creamy No-Churn Salted Caramel Ice Cream
A quick and easy no-churn ice cream recipe featuring a velvety base swirled with salty-sweet caramel ribbons, perfect for a homemade indulgent dessert without an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 14 oz (396 g) sweetened condensed milk
- 1 ½ cups (360 ml) heavy whipping cream
- 1 tsp (5 ml) vanilla extract
- ¾ cup (180 ml) salted caramel sauce
- ½ tsp (3 g) sea salt
- Optional: 1 tbsp (14 g) butter (for homemade caramel sauce)
- Optional: ¼ cup (50 g) light brown sugar (for homemade caramel sauce)
- Optional substitutions: full-fat coconut cream instead of heavy cream and dairy-free condensed milk alternative for a dairy-free version
Instructions
- Pour 1 ½ cups (360 ml) of heavy whipping cream into a chilled bowl. Using an electric mixer on medium-high speed, whip until soft peaks form, about 3 to 5 minutes.
- In a separate bowl, combine the entire can (14 oz / 396 g) of sweetened condensed milk with 1 tsp (5 ml) vanilla extract and ½ tsp (3 g) sea salt. Stir gently until fully incorporated.
- Carefully fold one-third of the whipped cream into the condensed milk mixture using a spatula. Continue folding in the remaining whipped cream in two additions, keeping as much air in the mixture as possible until light and creamy.
- Warm ¾ cup (180 ml) of salted caramel sauce slightly to make it pourable but not hot. Dollop the caramel over the ice cream base, then use a butter knife or skewer to create gentle swirls without overmixing.
- Pour the mixture into a 9×5-inch loaf pan or similar freezer-safe container. Cover tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, preferably overnight, until firm but scoopable.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop into bowls or cones and enjoy.
Notes
Warm caramel sauce slightly before swirling to make it easier to fold in. Fold whipped cream gently to keep the mixture airy. Freeze overnight for best texture. Use a container with a tight-fitting lid to prevent ice crystals. For dairy-free version, substitute heavy cream with full-fat coconut cream and use dairy-free condensed milk alternative.
Nutrition
- Serving Size: ½ cup (120 ml)
- Calories: 280
- Sugar: 28
- Fat: 16
- Saturated Fat: 10
- Protein: 3
Keywords: no-churn ice cream, salted caramel, easy dessert, homemade ice cream, no ice cream maker, quick dessert, creamy ice cream