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Easy 3-Ingredient 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 just three ingredients and no ice cream maker. It’s a simple, foolproof dessert that delivers rich caramel flavor with a perfect salty finish.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz or 397 g) sweetened condensed milk
  • 1/2 teaspoon (3 g) flaky sea salt
  • Additional 1/4 cup (60 ml) sweetened condensed milk (optional, for caramel swirl)

Instructions

  1. Chill your mixing bowl and beaters in the freezer for about 15 minutes.
  2. Pour the cold heavy cream into the chilled bowl. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form, about 3 to 5 minutes.
  3. In a separate bowl, pour the entire can of sweetened condensed milk. For deeper caramel flavor, transfer half to a small saucepan and heat over medium-low heat for 5 to 7 minutes, stirring constantly, until thickened and golden amber. Let cool.
  4. Take about a third of the whipped cream and gently fold it into the condensed milk (or caramelized condensed milk) using a rubber spatula. Add the remaining whipped cream and fold until just incorporated.
  5. Sprinkle the flaky sea salt over the mixture and fold in gently. Reserve a little salt for sprinkling on top before freezing.
  6. Pour half of the mixture into a loaf pan. If adding a caramel swirl, drizzle about 2 tablespoons of extra caramel sauce over this layer. Add the remaining ice cream mixture, then swirl in more caramel if desired.
  7. Press a piece of parchment paper directly onto the surface of the ice cream. Cover the pan tightly with plastic wrap or foil. Freeze for at least 6 hours, but overnight is best.
  8. When ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly. Sprinkle extra flaky salt on top just before serving.

Notes

For best results, use cold heavy cream and chill your equipment. Do not overwhip the cream. Adding salt at the end preserves the salty bursts. Always cover the surface with parchment paper to prevent ice crystals. The ice cream tastes even better after a day or two in the freezer.

Nutrition

Keywords: no-churn ice cream, salted caramel, 3-ingredient, easy dessert, summer dessert, homemade ice cream, no ice cream maker

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