Go Back

No Churn Salted Caramel Ice Cream

This creamy, dreamy No Churn Salted Caramel Ice Cream is an indulgent dessert that combines rich caramel with a velvety base, all without the need for an ice cream maker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy whipping cream, cold Make sure it’s cold to achieve those beautiful stiff peaks. A dairy-free substitute can be coconut cream.
  • 1 can sweetened condensed milk Opt for full-fat for the creamiest results; brands like Eagle Brand or Nestle are recommended.
  • 1 teaspoon vanilla extract Use pure vanilla extract for richer flavor.
  • 1/4 teaspoon kosher salt Balances the sweetness nicely.
Caramel Component
  • 1 cup caramel sauce Homemade or store-bought; recommended brands include Smucker’s or Werther's Originals.

Method
 

Preparation
  1. Chill a 9x5-inch loaf pan in the freezer.
  2. In a stand mixer, whisk the heavy cream, gradually increasing speed to medium and then to high until stiff peaks form (about 3-5 minutes).
  3. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and kosher salt. Stir in 1 cup of whipped cream to lighten the mixture.
  4. Gently fold the sweetened condensed milk mixture into the remaining whipped cream while retaining the airy texture.
  5. Layer half the mixture into the chilled loaf pan, drizzle half of the caramel sauce over it.
  6. Add the remaining ice cream mixture on top and drizzle with the rest of the caramel sauce.
  7. Swirl the caramel into the mixture using a knife or skewer for a marbled effect.
  8. Cover the pan and freeze for at least 5 hours, or until set.

Notes

Store covered in the freezer to prevent ice crystals. Can be made a few days ahead of time and lasts up to 2 weeks in the freezer.