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Easy No-Churn Salted Caramel Ice Cream Sandwiches (Best Homemade Treat)

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These Easy No-Churn Salted Caramel Ice Cream Sandwiches are a simple, no-fuss treat made with homemade salted caramel, whipped cream, and your favorite cookies. No ice cream maker needed—just pure, salty-sweet magic.

Ingredients

Scale
  • For the Salted Caramel Sauce:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon flaky sea salt (plus more for finishing)
  • For the No-Churn Ice Cream Base:
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 ounces / 397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 cup salted caramel sauce (from the batch above), cooled
  • For the Sandwiches:
  • 24 to 30 cookies (about 2 to 2.5 inches wide)
  • Additional flaky sea salt, for garnish

Instructions

  1. Make the Salted Caramel Sauce: Place the granulated sugar in a medium saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. The sugar will clump, then melt into a golden liquid, about 5 to 7 minutes. When the sugar turns a deep amber color (copper penny), remove from heat immediately. Carefully add the butter pieces and whisk until melted. Slowly pour in the warm cream while whisking continuously. Whisk until smooth, then stir in the flaky sea salt. Let cool in the pa…
  2. Whip the Cream: Pour the cold heavy cream into a large mixing bowl. Add the vanilla extract. Using an electric hand mixer on medium-high speed, whip the cream until stiff peaks form, about 2 to 3 minutes.
  3. Fold in the Condensed Milk and Caramel: Pour the sweetened condensed milk over the whipped cream. Gently fold it in with a rubber spatula using broad, sweeping motions until just combined (about 10 folds). Drizzle 1/2 cup of the cooled salted caramel sauce over the mixture. Fold 3 to 4 times to create ribbons of caramel throughout the ice cream base.
  4. Freeze the Ice Cream: Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Pour the ice cream mixture into the pan and spread into an even layer. Drizzle the remaining caramel sauce on top (about 2 tablespoons) and swirl gently with a knife. Sprinkle with a pinch of flaky sea salt. Cover with plastic wrap and freeze for at least 6 hours, or overnight.
  5. Assemble the Sandwiches: When the ice cream is fully frozen, remove from the pan using the parchment overhang. Place the block on a cutting board. Using a sharp knife, slice the ice cream into 12 even slabs, each about 1/2-inch thick. Place 12 cookies upside-down on a baking sheet lined with parchment paper. Top each with one slab of ice cream. Place another cookie on top, right-side up, and gently press down until the ice cream spreads to the edges. Repeat with the remaining sandwiches.
  6. Freeze and Finish: Place the assembled sandwiches on the baking sheet and freeze for at least 2 hours, or until the ice cream is firm again. For serving, let sit at room temperature for 2 to 3 minutes to soften slightly. For storage, wrap each sandwich individually in parchment paper and place in a freezer-safe bag or container.

Notes

For best results, use a light-colored saucepan to monitor caramel color. Warm the cream before adding to caramel to prevent seizing. Chill the mixing bowl and beaters for 10 minutes before whipping cream for a lighter texture. Work in batches when assembling sandwiches to prevent ice cream from melting. Use a sharp knife dipped in hot water for clean slices.

Nutrition

Keywords: no-churn ice cream, salted caramel, ice cream sandwiches, homemade ice cream, easy dessert, summer treat

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