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Easy No-Churn Salted Caramel Ice Cream Recipe

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This Easy No-Churn Salted Caramel Ice Cream is creamy, sweet, and balanced with flaky salt. No ice cream maker required, just a mixer and a freezer.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes and softened at room temperature
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon flaky sea salt, plus more for topping
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy cream, cold
  • 1 can (14 ounces or 397g) sweetened condensed milk
  • 1/2 cup (120ml) prepared salted caramel sauce
  • Pinch of sea salt for finishing

Instructions

  1. Make the salted caramel sauce first. Place the granulated sugar in a heavy-bottomed saucepan over medium heat. Stir constantly with a whisk or wooden spoon until the sugar melts into a deep amber liquid, about 5-7 minutes. If using a thermometer, aim for 350°F (177°C).
  2. Remove the pan from heat. Add the cubed butter one piece at a time, whisking vigorously until fully incorporated and smooth.
  3. Slowly drizzle in the room-temperature heavy cream while whisking constantly. The caramel will bubble. Stir in vanilla extract and flaky sea salt. Set aside to cool completely.
  4. Pour the cold heavy cream into a large mixing bowl. Using a stand mixer or hand mixer, beat on medium-high speed until stiff peaks form, about 3-4 minutes.
  5. In a separate medium bowl, whisk together the sweetened condensed milk and 1/2 cup of the cooled salted caramel sauce until smooth. Gently fold this mixture into the whipped cream using a rubber spatula until just combined.
  6. Line a 9×5-inch loaf pan with parchment paper. Pour half of the ice cream mixture into the pan. Drizzle with 2 tablespoons of remaining caramel sauce and swirl with a knife. Add the remaining ice cream mixture, drizzle with another 2 tablespoons of caramel, and sprinkle a pinch of flaky sea salt on top.
  7. Cover the pan with plastic wrap or foil and freeze for at least 6 hours, preferably overnight.
  8. Let the ice cream sit at room temperature for 5-10 minutes before scooping. Drizzle with extra caramel sauce and a final sprinkle of sea salt if desired.

Notes

Don’t rush the caramel; use medium heat. Ensure cream and butter are at room temperature to prevent seizing. Whip cream to stiff peaks but not over-whipped. Freeze at least 6 hours, preferably overnight. For clean slices, use a warm knife.

Nutrition

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

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