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Creamy No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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A quick and easy homemade no-churn ice cream recipe featuring a rich salted caramel flavor and creamy texture without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1/2 cup (100 g) granulated sugar
  • 3 tbsp (42 g) unsalted butter
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • Optional: flaky sea salt for topping
  • Optional: chocolate chips or chopped nuts

Instructions

  1. Make the Salted Caramel Sauce (about 15 minutes): In a medium saucepan, heat 1/2 cup (100 g) granulated sugar over medium heat. Swirl the pan gently (avoid stirring) until the sugar melts and turns a deep amber color, about 7–10 minutes.
  2. Once melted, immediately stir in 3 tablespoons (42 g) unsalted butter until fully melted and combined.
  3. Remove from heat and carefully whisk in 1/2 cup (120 ml) heavy cream. The mixture will bubble vigorously—this is normal but stay attentive.
  4. Stir in 1 teaspoon sea salt and 1 teaspoon vanilla extract. Set aside to cool completely.
  5. Whip the Cream (5–7 minutes): In a large mixing bowl, whip 1 1/2 cups (360 ml) heavy cream using an electric mixer until stiff peaks form.
  6. Combine Sweetened Condensed Milk and Caramel: In another bowl, mix 1 can (14 oz / 396 g) sweetened condensed milk with the cooled salted caramel sauce. Stir gently to blend evenly.
  7. Fold Ingredients Together: Add the caramel-condensed milk mixture to the whipped cream. Using a spatula, fold gently until combined but don’t overmix.
  8. Freeze: Transfer the mixture to a freezer-safe container and smooth the top. Cover and freeze for at least 6 hours or overnight for best texture.
  9. Serve: Let the ice cream sit at room temperature for 5 minutes before serving. Sprinkle with flaky sea salt if desired.

Notes

Use a heavy-bottomed pan to prevent burning the sugar. Swirl the pan gently instead of stirring to avoid crystallization. Let the caramel cool completely before mixing to prevent curdling. Fold whipped cream gently to keep the mixture airy. Freeze for at least 6 hours for best texture. Optional mix-ins like nuts or chocolate chips can be folded in before freezing.

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://tinastirs.com/creamy-no-churn-salted-caramel-ice-cream-recipe-easy-homemade-dessert/