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

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This easy no-churn salted caramel ice cream is creamy, salty, and sweet, made without an ice cream maker. With a homemade salted caramel sauce and simple ingredients, it’s a crowd-pleasing dessert that rivals any gourmet ice cream shop.

Ingredients

Scale
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into small pieces, at room temperature
  • 1/2 cup heavy cream, at room temperature
  • 1 1/2 teaspoons flaky sea salt (e.g., Maldon)
  • 2 cups heavy cream, cold
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • All of the salted caramel sauce you just made

Instructions

  1. Make the Salted Caramel Sauce: Place the granulated sugar in an even layer in a medium saucepan over medium heat. Let it sit and start melting around the edges, about 3 to 4 minutes.
  2. Once liquid sugar forms around the edges, gently stir the unmelted sugar into the melted sugar with a heatproof spatula or wooden spoon. Continue stirring slowly until all sugar is dissolved and the mixture is a deep amber color, about 2 to 3 minutes.
  3. Remove the pan from heat and add the butter pieces one at a time, stirring constantly. The mixture will bubble up; keep stirring until the butter is completely melted and incorporated.
  4. Slowly pour in the room-temperature heavy cream while stirring. The mixture will bubble again; keep stirring until the sauce is smooth and uniform.
  5. Stir in the flaky sea salt. Taste and add more salt if desired. Let the caramel cool to room temperature, then refrigerate until completely cold (about 1 hour).
  6. Make the Ice Cream Base: In a large mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer on medium-high speed until stiff peaks form, about 3 to 5 minutes.
  7. In a separate bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
  8. Pour the condensed milk mixture over the whipped cream. Use a rubber spatula to fold gently until no white streaks remain.
  9. Drizzle about two-thirds of the cold caramel sauce over the ice cream base. Fold gently to create swirls, leaving some streaks.
  10. Spoon the mixture into a loaf pan or freezer-safe container. Smooth the top with the spatula. Drizzle the remaining caramel over the top and swirl gently with a knife or skewer.
  11. Press a piece of plastic wrap directly onto the surface of the ice cream. Cover with lid or foil. Freeze for at least 6 hours, preferably overnight.
  12. Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.

Notes

Don’t rush the caramel; use medium heat and watch carefully to avoid burning. Ensure butter and cream are at room temperature before adding to caramel to prevent seizing. Whip cream to stiff peaks but avoid over-whipping. Fold gently to keep the mixture light and airy. Let ice cream warm up for 5-10 minutes before scooping. For best texture, press plastic wrap directly onto the surface to prevent ice crystals.

Nutrition

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

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