Description
This creamy no-churn salted caramel ice cream is made without an ice cream maker, using just a whisk and a loaf pan. It features a deeply browned homemade caramel with flaky sea salt, creating a silky, scoopable texture with perfect ribbons of salted caramel.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces, at room temperature
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 teaspoon flaky sea salt (like Maldon), plus more for sprinkling
- 1 teaspoon vanilla extract
- 2 cups (480ml) heavy cream, cold
- 1 can (14 ounces or 397g) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
- Make the Salted Caramel Sauce: Place the 1 cup of granulated sugar in a medium, heavy-bottomed saucepan over medium heat. Whisk constantly as the sugar begins to melt. It will clump up at first, then slowly turn into a liquid. Keep whisking until the sugar is fully melted and turns a deep amber color—think the color of a new penny or an old copper pot. This should take about 6-8 minutes. Do not walk away. Burnt sugar happens fast.
- Add the Butter: Once the sugar is a deep amber, immediately add the 6 tablespoons of unsalted butter pieces. The mixture will bubble up vigorously, which is normal. Whisk continuously until the butter is fully melted and incorporated. The caramel will be smooth and glossy.
- Add the Cream and Salt: Slowly drizzle in the 1/2 cup of room-temperature heavy cream while whisking constantly. Again, it will bubble up. Keep whisking until the sauce is smooth and uniform. Remove from the heat and stir in the 1 teaspoon of flaky sea salt and 1 teaspoon of vanilla extract.
- Cool the Caramel: Pour the caramel into a heat-safe bowl or a glass measuring cup. Let it cool at room temperature for about 20 minutes, then transfer it to the refrigerator to chill completely. It needs to be cold when you add it to the ice cream base, or it will melt the whipped cream. You can make the caramel a day ahead of time.
- Whip the Cream: In a large, clean mixing bowl, pour in the 2 cups of cold heavy cream. Using a hand mixer or a stand mixer with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream holds its shape and doesn’t droop. Be careful not to over-whip, or you’ll end up with butter. This should take about 3-4 minutes.
- Fold in the Condensed Milk: In a separate small bowl, whisk together the 14-ounce can of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of fine sea salt. Gently fold this mixture into the whipped cream using a rubber spatula. Use a light hand—you want to keep as much air in the cream as possible. Fold until just combined, with no white streaks remaining.
- Layer the Ice Cream: Line your 9×5-inch loaf pan with a sheet of parchment paper, leaving some overhang on the long sides. Spoon about one-third of the cream mixture into the pan and spread it into an even layer. Drizzle about one-third of the chilled salted caramel sauce over the top. Use a knife or a skewer to gently swirl the caramel into the cream. Repeat this process two more times, ending with a final drizzle of caramel on top.
- Freeze: Sprinkle a little extra flaky sea salt over the top of the ice cream. Cover the pan tightly with plastic wrap or aluminum foil. Place it in the freezer for at least 6 hours, but preferably overnight. The longer it freezes, the firmer and more scoopable it becomes.
Notes
Don’t rush the caramel; watch the color, not the clock. Use room temperature ingredients for the caramel to prevent seizing. Chill the caramel completely before adding to the whipped cream. Don’t over-whip the cream; stop at stiff peaks. Use a light hand when folding to keep air in the cream. Let ice cream sit at room temperature for 5-10 minutes before scooping for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on
- Calories: 420
- Sodium: 180
- Fat: 28
- Carbohydrates: 38
- Protein: 4
Keywords: no-churn ice cream, salted caramel ice cream, homemade ice cream, easy ice cream recipe, no machine ice cream