Print

Easy No-Churn Salted Caramel Ice Cream (Best Homemade Recipe)

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

This easy no-churn salted caramel ice cream is proof that you don’t need fancy equipment or culinary training to create something truly spectacular. Three ingredients, ten minutes of active work, and a freezer later, you’ll have the creamiest, most decadent salted caramel ice cream you’ve ever made.

Ingredients

Scale
  • 1 cup granulated sugar (200g)
  • 6 tablespoons unsalted butter (85g), cut into small cubes, at room temperature
  • 1/2 cup heavy cream (120ml), warmed slightly
  • 1 teaspoon flaky sea salt (plus more for garnish)
  • 2 cups heavy cream (480ml), cold
  • 1 can (14 ounces) sweetened condensed milk (397g)
  • 1 teaspoon vanilla extract (optional but recommended)

Instructions

  1. Make the Salted Caramel: Place the sugar in an even layer in a medium saucepan over medium heat. Let the sugar melt around the edges, then gently swirl the pan occasionally until it turns a deep amber color (about 8-10 minutes, or 350°F/177°C if using a thermometer). Immediately remove from heat. Add the butter cubes and whisk vigorously until fully incorporated. Slowly pour in the warm cream while whisking constantly until smooth. Stir in the flaky sea salt. Let cool for 10 minutes, then transf…
  2. Whip the Cream: Pour the cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form (about 5 minutes). Be careful not to over-whip.
  3. Combine the Base: In a separate bowl, stir together the sweetened condensed milk and vanilla extract until smooth. Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then pour this mixture back into the bowl with the remaining whipped cream and fold gently with a rubber spatula until no white streaks remain.
  4. Layer and Swirl: Spoon about one-third of the ice cream base into an 8×4-inch loaf pan. Drizzle about one-third of the cooled caramel over the top. Use a knife or skewer to gently swirl the caramel into the base. Repeat with the remaining base and caramel, finishing with a final drizzle of caramel on top. Sprinkle a pinch of flaky sea salt over the surface.
  5. Freeze: Cover the pan tightly with plastic wrap or a lid. Place in the coldest part of the freezer and freeze for at least 6 hours, preferably overnight.

Notes

For best results, make sure your bowl and beaters are completely clean and dry. Any trace of grease can prevent the cream from whipping properly. If the ice cream is too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping. The caramel flavor becomes more pronounced after the ice cream has been frozen for 24 hours. Store in an airtight container in the freezer for up to 2 weeks; press plastic wrap directly onto the surface to prevent freezer burn.

Nutrition

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

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