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Easy No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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This no-churn salted caramel ice cream is incredibly creamy and rich, made without an ice cream maker. It’s a simple, foolproof dessert that delivers premium results with just a few ingredients.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 14 oz (397 g) sweetened condensed milk (one can)
  • ¾ cup (180 ml) salted caramel sauce, plus extra for swirling
  • 1 teaspoon flaky sea salt, plus more for garnish
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Chill your large mixing bowl and hand mixer beaters in the freezer for 10 to 15 minutes. Ensure heavy cream is very cold.
  2. Pour the heavy cream into the chilled bowl. Whip with a hand mixer on medium-low speed for 1 minute, then increase to medium-high. Whip until soft peaks form, about 3 to 4 minutes. Do not overwhip.
  3. Pour the sweetened condensed milk and vanilla extract (if using) into the whipped cream. Gently fold with a rubber spatula until no white streaks remain. The mixture should be thick and creamy.
  4. Warm ¾ cup of salted caramel sauce in the microwave for 10 to 15 seconds until loose and pourable. Set aside 2 to 3 tablespoons for the final swirl.
  5. Spoon one-third of the cream mixture into a 9×5-inch loaf pan and spread evenly. Drizzle one-third of the warm caramel sauce over the top. Gently swirl with a butter knife or skewer. Repeat with remaining cream and caramel to create three layers.
  6. Drizzle the reserved 2 to 3 tablespoons of caramel sauce over the top. Sprinkle 1 teaspoon of flaky sea salt evenly over the surface.
  7. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, preferably overnight.
  8. Before serving, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly for easy scooping.

Notes

For best results, use heavy cream with at least 36% milk fat. Do not overwhip the cream; soft peaks are ideal. Warm the caramel slightly for easier swirling. Press plastic wrap directly onto the surface to prevent ice crystals. Let ice cream sit at room temperature for 5-10 minutes before scooping. Store covered for up to 2 weeks.

Nutrition

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

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