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

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This easy no-churn salted caramel ice cream requires no ice cream machine and just 4 main ingredients. It’s creamy, scoopable, and features a deep, buttery caramel with bursts of flaky sea salt in every bite.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, cold
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces, at room temperature
  • 1/2 cup (120 ml) heavy cream (for caramel), warmed
  • 1 1/2 teaspoons flaky sea salt, plus more for topping
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Salted Caramel Sauce: Place a medium saucepan over medium heat and add the granulated sugar in an even layer. Let it sit without stirring for 3-4 minutes until the edges start to melt and turn amber. Gently swirl the pan to encourage even melting. Once the sugar is completely melted and reaches a deep amber color (copper penny color), remove from heat immediately. Carefully pour in the warm heavy cream (it will bubble up), then whisk until smooth. Add the butter pieces one at a time, wh…
  2. Whip the Cream: Pour the cold heavy cream into a large mixing bowl. Using an electric hand mixer or stand mixer with whisk attachment, beat on medium-high speed until stiff peaks form (about 3-4 minutes).
  3. Combine the Base: In a separate large bowl, whisk the entire can of sweetened condensed milk until smooth. Gently fold in about one-third of the whipped cream using a rubber spatula to lighten the mixture. Add the remaining whipped cream and fold gently until just combined and no white streaks remain.
  4. Layer and Swirl: Line a loaf pan (8×4 or 9×5) with parchment paper, leaving overhang on the long sides. Spread about one-third of the cream mixture in an even layer. Drizzle about one-third of the cooled caramel sauce (about 3 tablespoons) over the top and sprinkle with a pinch of flaky sea salt. Repeat layers: another third of cream mixture, another third of caramel, another pinch of salt. Finish with the remaining cream mixture, then drizzle the last of the caramel on top. Use a butter knife o…
  5. Freeze: Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream. Freeze for at least 6 hours, preferably overnight.
  6. Serve: Remove the pan from the freezer about 5 minutes before scooping. Use the parchment overhang to lift the ice cream out, then slice or scoop. If too hard, let sit at room temperature for 10 minutes. Drizzle with extra caramel sauce and a final sprinkle of flaky salt if desired.

Notes

Don’t rush the caramel; let it reach a deep amber color. Keep cream cold for whipping. Fold gently to retain air. Let caramel cool completely before layering to prevent sinking. Store ice cream in the back of the freezer for consistent temperature. Flavor improves after 24-48 hours.

Nutrition

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

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