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Creamy No-Churn Salted Caramel Ice Cream: Easy Homemade Recipe

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This creamy no-churn salted caramel ice cream is proof that you don’t need a fancy machine or a culinary degree to make something truly spectacular. The deep, complex caramel, the velvety texture, and those perfect pops of flaky sea salt create a dessert that is both simple and elegant.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1 tablespoon water
  • 2 cups (480ml) heavy cream, divided
  • 1 (14-ounce) can sweetened condensed milk
  • 4 tablespoons (56g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon flaky sea salt, plus more for topping

Instructions

  1. Make the Salted Caramel: In a medium saucepan, combine 1 cup (200g) of granulated sugar and 1 tablespoon of water. Stir together with a fork until the sugar looks like wet sand. Turn the heat to medium-high and let it cook, without stirring, until the sugar starts to melt around the edges. Swirl the pan gently to help the sugar melt evenly. Cook until the mixture turns a deep amber color, like the color of a copper penny, about 6-8 minutes.
  2. Finish the Caramel: As soon as it reaches that deep amber color, remove the pan from the heat. Immediately add 4 tablespoons (56g) of unsalted butter, cut into pieces. Be careful, the mixture will bubble up violently. Whisk until the butter is completely melted and smooth. Then, slowly drizzle in 1 cup (240ml) of heavy cream while whisking constantly. Whisk until the sauce is smooth and glossy. Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of flaky sea salt. Set the caramel aside to coo…
  3. Whip the Cream: In a large mixing bowl, pour in the remaining 1 cup (240ml) of heavy cream. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  4. Combine the Base: In a separate large bowl, pour the entire can (14 ounces) of sweetened condensed milk. Take about 1 cup of the cooled salted caramel sauce and whisk it into the sweetened condensed milk until well combined.
  5. Fold Everything Together: Take about a third of the whipped cream and fold it into the caramel-condensed milk mixture. Then, gently fold in the remaining whipped cream until just combined.
  6. Layer and Swirl: Pour half of the ice cream base into a prepared 9×5-inch loaf pan. Drizzle over a few tablespoons of the remaining salted caramel sauce. Use a knife or skewer to gently swirl it into the base. Pour the rest of the ice cream base on top, then drizzle and swirl in the rest of the caramel sauce.
  7. Freeze: Sprinkle the top with a little more flaky sea salt. Cover the pan tightly with plastic wrap or foil and place it in the freezer. Freeze for at least 6 hours, but preferably overnight.
  8. Serve: When ready to serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. Scoop into bowls and drizzle with any leftover caramel sauce and an extra pinch of salt.

Notes

Don’t walk away from the caramel; it can burn quickly. Use a light-colored pan to see the caramel color. Warm your cream before adding to hot caramel to prevent seizing. Chill your bowl and cream for fluffier whipped cream. Don’t over-whip the cream. Patience is key for freezing; a full overnight freeze gives the best texture.

Nutrition

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

Find it online: https://zoeplate.com/creamy-no-churn-salted-caramel-ice-cream-easy-homemade-recipe/