Print

Homemade No-Churn Salted Caramel Ice Cream – Easy 5-Ingredient Recipe

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

This creamy, salty-sweet no-churn salted caramel ice cream comes together with just five simple ingredients and no machine required. It’s a budget-friendly, crowd-pleasing dessert that delivers gorgeous ribbons of gooey caramel and a crunchy pop of flaky sea salt.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract (pure)
  • ½ cup homemade caramel sauce (cooled to room temperature)
  • 1 teaspoon flaky sea salt (like Maldon)
  • For the homemade caramel sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter (cut into cubes, at room temperature)
  • ½ cup heavy cream (room temperature)
  • 1 teaspoon vanilla extract
  • A pinch of sea salt

Instructions

  1. Make the caramel sauce (if making from scratch): In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula. It’ll clump up at first — don’t panic. Keep stirring, and it’ll eventually melt into a smooth, amber liquid. This takes about 6-8 minutes. Once it’s a deep golden color (like a new penny), remove it from the heat immediately. Whisk in the butter until it’s fully melted and combined — it will bubble up, so be careful. Slowly pour in the cream while …
  2. Whip the cream: Pour the cold heavy cream into your large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. You’re looking for peaks that hold their shape when you lift the whisk — not so stiff that they look curdled, but firm enough that they don’t slump. This usually takes about 3-4 minutes. Don’t over-whip, or you’ll end up with butter.
  3. Fold in the condensed milk and vanilla: Pour the sweetened condensed milk and vanilla extract over the whipped cream. Using a rubber spatula, gently fold everything together until no white streaks remain. Be gentle here — you want to keep as much air in the mixture as possible.
  4. Layer in the caramel: Spoon about one-third of the cream mixture into your loaf pan (lined with parchment paper if you’re using it). Drizzle about one-third of the cooled caramel sauce over the top. Don’t stir it in — just let it sit on top. Repeat with another third of the cream mixture, then another third of the caramel. Finish with the last of the cream mixture and the last of the caramel. Take a butter knife and gently swirl it through the mixture — just two or three figure-eight motions.
  5. Add the salt and freeze: Sprinkle half of the flaky sea salt over the top. Cover the pan tightly with plastic wrap or a lid, and place it in the freezer. Freeze for at least 6 hours, but overnight is better.
  6. Serve: When you’re ready to eat, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. Scoop into bowls, sprinkle with the remaining flaky sea salt, and enjoy.

Notes

Don’t over-whip the cream; stiff peaks are key. Cool caramel completely before adding to cream base. Use a metal loaf pan for faster freezing. Let ice cream sit out 5-10 minutes before scooping. For best texture, consume within the first week.

Nutrition

Keywords: no-churn ice cream, salted caramel ice cream, homemade ice cream, easy ice cream, 5-ingredient ice cream, no machine ice cream

Find it online: https://evadinnerideas.com/homemade-no-churn-salted-caramel-ice-cream-easy-5-ingredient-recipe/