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Easy No-Churn Salted Caramel Ice Cream (5 Ingredients)

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This Easy No-Churn Salted Caramel Ice Cream is a creamy, salty-sweet treat made with just five ingredients and no ice cream maker. It comes together in 10 minutes of active time and delivers the perfect texture with ribbons of caramel in every bite.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz or 397 g) sweetened condensed milk
  • 1/2 cup (120 ml) homemade or store-bought salted caramel sauce
  • 1 teaspoon (5 ml) vanilla extract
  • Flaky sea salt (like Maldon), for finishing

Instructions

  1. Whip the cream: Pour the cold heavy cream into your large mixing bowl. Using an electric mixer on medium-high speed, whip until stiff peaks form, about 3-4 minutes. Stop as soon as it’s stiff; do not over-whip.
  2. Fold in the condensed milk: Add the sweetened condensed milk and vanilla extract to the whipped cream. Gently fold together using a rubber spatula with a cutting motion through the center, then scoop from the bottom. Do about 15-20 folds until no white streaks remain.
  3. Add the caramel: Drizzle about 1/3 cup of your salted caramel sauce over the top. Use a knife or skewer to swirl it through with gentle figure-eight motions—do not mix completely. You want ribbons of caramel.
  4. Transfer to pan: Spoon the mixture into a loaf pan or freezer-safe container. Smooth the top with the spatula. Drizzle the remaining caramel sauce over the top and swirl lightly. Sprinkle a generous pinch of flaky sea salt over the surface.
  5. Cover and freeze: Press a piece of plastic wrap directly onto the surface of the ice cream. Place the pan in the freezer on a flat surface. Freeze for at least 6 hours, but overnight is best for a firm, scoopable texture.
  6. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Use a warm ice cream scoop for clean, round scoops. Drizzle with extra caramel sauce and a pinch of salt if desired.

Notes

Keep everything cold for best results. Press plastic wrap directly onto the surface to prevent ice crystals. Homemade caramel sauce is recommended for best flavor. For a vegan version, use full-fat coconut cream and coconut condensed milk. The ice cream stays fresh for up to 2 weeks in the freezer.

Nutrition

Keywords: no-churn ice cream, salted caramel, easy ice cream, 5 ingredients, homemade ice cream, no ice cream maker

Find it online: https://ariaappetite.com/easy-no-churn-salted-caramel-ice-cream-5-ingredients/