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Easy Creamy No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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A simple, rich, and creamy no-churn salted caramel ice cream made with pantry staples and no ice cream maker needed. Perfectly balanced sweet and salty flavors with luscious caramel swirls.

Ingredients

Scale
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 2 cups (480 ml) heavy cream
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 2 tablespoons (28 g) unsalted butter
  • 1 teaspoon sea salt (flaky or coarse)
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Salted Caramel Sauce (about 15 minutes): In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium heat without stirring, swirling the pan occasionally until the sugar dissolves and turns a deep amber color (about 8-10 minutes).
  2. Remove from heat and immediately stir in 2 tablespoons unsalted butter until melted and smooth.
  3. Carefully add 1/2 teaspoon sea salt and 1 teaspoon vanilla extract, stirring to combine. Set aside to cool slightly (do not let it harden).
  4. Whip the Heavy Cream (5-7 minutes): In a chilled large bowl, whip 2 cups heavy cream to soft peaks using an electric mixer.
  5. Combine the Base (3-5 minutes): In another large bowl, whisk the entire can of sweetened condensed milk with a pinch of salt.
  6. Gently fold the whipped cream into the sweetened condensed milk in three additions, folding gently until no streaks remain.
  7. Swirl in the Salted Caramel (2-3 minutes): Pour half of the caramel sauce into the ice cream base and fold gently to create swirls. Reserve the remaining caramel to drizzle over the top before freezing.
  8. Freeze (6+ hours): Transfer the mixture to a freezer-safe container, drizzle remaining caramel on top, create additional swirls with a knife or skewer, cover tightly, and freeze for at least 6 hours or overnight until firm.
  9. Serve: Let the ice cream sit at room temperature for 5 minutes before scooping.

Notes

Do not overwhip the cream; stop at soft peaks. Swirl caramel gently to keep pockets of gooey sweetness. If caramel hardens before folding, gently warm it again. Freeze for at least 6 hours for best texture. For dairy-free version, substitute heavy cream with canned coconut cream and sweetened condensed milk with sweetened condensed coconut milk.

Nutrition

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

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