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no-churn salted caramel ice cream - featured image

Easy No-Churn Salted Caramel Ice Cream Best Homemade Dessert

  • Author: Sarah Wasserman
  • Total Time: 6 hours 20 minutes (includes freezing)
  • Yield: 8 servings 1x

Description

This easy no-churn salted caramel ice cream is creamy, indulgent, and requires no ice cream maker. With simple ingredients and a perfect salted caramel swirl, it’s the ultimate weeknight treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream or heavy whipping cream
  • 1 can (14 oz or 397 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 cup (about 300 g) good quality store-bought or homemade caramel sauce
  • 1 teaspoon flaky sea salt, plus more for garnish

Instructions

  1. Chill your large mixing bowl and beaters in the freezer for at least 15 minutes.
  2. Pour the cold heavy cream into the chilled bowl. Using an electric hand mixer or stand mixer with whisk attachment, start on low speed and gradually increase to medium-high. Whip until stiff peaks form (about 3-5 minutes). Be careful not to overwhip.
  3. In a separate small bowl, stir together the sweetened condensed milk, vanilla extract, and 1/4 teaspoon fine sea salt.
  4. Gently pour the condensed milk mixture over the whipped cream. Using a rubber spatula, fold together until no white streaks remain and the mixture is uniform and mousse-like.
  5. Spoon about one-third of the ice cream base into a 9×5-inch loaf pan or 2-quart freezer-safe container and spread into an even layer. Drizzle about one-third of the caramel sauce over the top in a zigzag pattern. Sprinkle a tiny pinch of flaky sea salt over the caramel. Repeat layers two more times, ending with a final layer of caramel and salt on top.
  6. Using a butter knife or skewer, gently drag through the layers in a figure-eight or back-and-forth motion to create swirls. Do not over-swirl.
  7. Press a piece of plastic wrap directly onto the surface of the ice cream. Cover with lid or foil. Freeze for at least 6 hours, preferably overnight.

Notes

For best results, chill the bowl and beaters before whipping. Use a thick caramel sauce to prevent sinking. Let the ice cream sit at room temperature for 5-10 minutes before scooping. Store with plastic wrap pressed directly onto the surface to prevent ice crystals.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 380
  • Sugar: 35
  • Sodium: 280
  • Fat: 24
  • Saturated Fat: 15
  • Carbohydrates: 38
  • Protein: 4

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

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