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Best Homemade No-Churn Salted Caramel Ice Cream Recipe

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This creamy no-churn salted caramel ice cream requires no ice cream machine and uses simple pantry ingredients. With a perfectly balanced caramel swirl and flaky sea salt, it’s a kid-approved, budget-friendly treat that brings back the magic of a beloved ice cream shop.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy cream, cold
  • 1 can (14 ounces/397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the Salted Caramel Sauce: Place a medium saucepan over medium heat and add the granulated sugar. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar melts into a deep amber color (about 5-7 minutes). Immediately remove from heat.
  2. Carefully add the butter pieces one at a time, stirring vigorously until melted and incorporated. Slowly pour in the room-temperature heavy cream while stirring. Stir in the flaky sea salt and vanilla extract. Let cool for 15-20 minutes at room temperature, then refrigerate until completely cold (about 2 hours).
  3. Whip the Cream: In a large mixing bowl, beat the cold heavy cream with an electric hand mixer or stand mixer on medium-high speed until stiff peaks form (about 3-5 minutes).
  4. Combine the Base: In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and pinch of salt until smooth. Gently fold this mixture into the whipped cream using a rubber spatula until just combined.
  5. Add the Caramel Swirl: Pour one-third of the ice cream base into a chilled loaf pan. Drizzle one-third of the caramel sauce over the top. Gently swirl with a butter knife or skewer. Repeat with the remaining layers. Do not overswirl.
  6. Freeze: Press parchment paper or plastic wrap directly onto the surface of the ice cream. Cover the pan with its lid or aluminum foil. Freeze for at least 6 hours, preferably overnight.

Notes

Do not stir the caramel too much once the sugar starts melting to prevent crystallization. Let the ice cream sit at room temperature for 10-15 minutes before scooping for best texture. The flavors deepen after 24 hours in the freezer.

Nutrition

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

Find it online: https://zestynora.com/best-homemade-no-churn-salted-caramel-ice-cream-recipe/