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

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This easy no-churn salted caramel ice cream is the dessert that made me a convert. It is proof that you do not need a fancy machine or a culinary degree to make something truly spectacular.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 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) cold heavy cream (or heavy whipping cream)
  • 1 can (14 ounces / 397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • A pinch of fine sea salt

Instructions

  1. Make the Salted Caramel Sauce: Place the granulated sugar in a medium, heavy-bottomed saucepan over medium heat. Stir constantly with a dry whisk or a wooden spoon. The sugar will clump up at first, then melt into a smooth, amber-colored liquid. This takes about 5 to 7 minutes. Do not walk away.
  2. Add the Butter: Once the sugar is fully melted and a deep amber color (think the color of a copper penny), immediately add the butter pieces. The mixture will bubble up vigorously. Whisk constantly until the butter is fully melted and combined.
  3. Add the Cream: Slowly drizzle in the room-temperature heavy cream while whisking. The mixture will bubble up again. Keep whisking until the sauce is smooth. If it seizes up into hard clumps, do not panic. Just keep it over low heat and whisk gently. It will come back together.
  4. Finish the Caramel: Remove the pan from the heat. Whisk in the vanilla extract and the flaky sea salt. Let the caramel cool in the pan for 15 minutes, then transfer it to a heat-safe bowl or glass measuring cup. Let it cool completely to room temperature.
  5. Whip the Cream: In a large mixing bowl, pour in the cold heavy cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. This takes about 3 to 4 minutes.
  6. Combine the Base: In a separate large bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of fine sea salt. It should be smooth and slightly thick.
  7. Fold It Together: Gently fold the whipped cream into the condensed milk mixture. Use a rubber spatula and a light hand. Fold just until no white streaks remain.
  8. Layer the Ice Cream: Line your loaf pan with parchment paper, leaving some overhang on the sides. Spread about one-third of the vanilla ice cream base into the bottom of the pan. Drizzle a generous layer of the cooled salted caramel sauce on top. Repeat the layers: ice cream base, caramel sauce, ice cream base, caramel sauce. Use a knife or skewer to gently swirl the caramel into the ice cream.
  9. Top and Freeze: Sprinkle the top with a little extra flaky sea salt. Cover the pan tightly with plastic wrap or aluminum foil. Place it in the freezer for at least 6 hours, but preferably overnight.
  10. Serve: When you are ready to serve, let the pan sit at room temperature for 5 to 10 minutes. This makes scooping much easier. Use a warm ice cream scoop for perfect, smooth scoops.

Notes

The caramel is the hardest part. Watch the sugar like a hawk. Do not skip the cooling step. Use a light hand when folding. For the creamiest texture, use full-fat everything.

Nutrition

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

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