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

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This no-churn salted caramel ice cream is a creamy, scoopable treat made without an ice cream maker. With simple pantry ingredients and a silky caramel swirl, it’s a kid-approved, budget-friendly dessert perfect for hot days.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream or heavy whipping cream
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/2 cup (100 g) granulated sugar
  • 3 tablespoons (42 g) unsalted butter, cut into small pieces
  • 1/2 teaspoon flaky sea salt (like Maldon), plus more for topping
  • 1 teaspoon vanilla extract
  • For the Salted Caramel Sauce (makes about 1 cup):
  • 1/2 cup (120 ml) water
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon cream of tartar (optional but helpful)
  • 1/2 cup (120 ml) heavy cream, warmed slightly
  • 2 tablespoons (28 g) unsalted butter, softened and cut into pieces
  • 1/2 teaspoon flaky sea salt, plus more for sprinkling

Instructions

  1. Make the Salted Caramel Sauce: In a medium saucepan, combine water, 1/2 cup sugar, and cream of tartar (if using). Stir gently with a whisk until sugar is mostly dissolved. Place over medium heat and bring to a boil. Boil without stirring until deep amber, about 6-8 minutes. Remove from heat and carefully pour in warmed heavy cream (it will bubble up). Whisk until smooth. Add butter and salt, whisking until glossy. Let cool for 10 minutes. Set aside. You’ll have about 1 cup; use 1/2 cup for the …
  2. Whip the Cream: In a large mixing bowl, pour cold heavy cream. Beat with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to over-whip.
  3. Combine the Base: In a separate bowl, whisk together sweetened condensed milk, 1/2 cup of the cooled caramel sauce, and vanilla extract until smooth.
  4. Fold Everything Together: Take about a third of the whipped cream and fold it into the condensed milk mixture with a spatula to lighten. Then gently fold in the rest of the whipped cream using a figure-eight motion until no white streaks remain. Do not over-mix.
  5. Layer and Swirl: Line a loaf pan (8×4 or 9×5 inch) with parchment paper, leaving overhang. Pour half of the ice cream mixture into the pan. Drizzle with half of the remaining caramel sauce and sprinkle with a pinch of flaky sea salt. Use a butter knife to gently swirl. Add the rest of the ice cream mixture, then top with the last of the caramel and another pinch of salt. Swirl again.
  6. Freeze: Cover the pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, but overnight is better.
  7. Serve: Let sit at room temperature for 5-10 minutes before scooping. Scoop into bowls, drizzle with extra caramel and a pinch of salt if desired.

Notes

Don’t skip the cream of tartar to prevent caramel crystallization. Warm the cream for the caramel to avoid seizing. Watch the caramel color carefully—it burns quickly. Keep whipped cream cold for best results. Don’t over-swirl the caramel. Freeze for at least 6 hours for best texture. For variations, try adding cocoa powder for chocolate salted caramel, or use coconut cream and vegan butter for a dairy-free version.

Nutrition

Keywords: no-churn ice cream, salted caramel, homemade ice cream, easy dessert, no ice cream maker, summer treat, kid-friendly

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