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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 is the kind of recipe that makes you wonder why you ever bothered with complicated custards or expensive ice cream machines. It’s the creamiest, most decadent no-churn ice cream you’ll ever have, with soft caramel ribbons and bursts of flaky sea salt in every bite.

Ingredients

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

Instructions

  1. Prepare your ingredients: Measure out the sugar, cube the butter, and have the heavy cream and salt ready.
  2. Heat the sugar: Place the granulated sugar in a medium saucepan over medium heat. Stir gently as it starts to melt. Keep stirring until the sugar dissolves completely and turns a deep amber color, about 6-8 minutes.
  3. Add the butter: Once the sugar is melted and amber, add the cubed butter all at once. Stir continuously until the butter is fully melted and incorporated, about 1-2 minutes.
  4. Pour in the cream: Slowly drizzle in the room-temperature heavy cream while stirring constantly. Keep stirring until the sauce is smooth, about 1 minute.
  5. Season and cool: Remove from heat. Stir in the vanilla extract and 1 1/2 teaspoons of flaky sea salt. Let cool in the pan for 10 minutes, then transfer to a heatproof jar or bowl. Let cool completely to room temperature—about 1 hour.
  6. Whip the cream: Pour the cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until soft peaks form, about 3-4 minutes.
  7. Fold in the condensed milk: Pour the sweetened condensed milk and vanilla extract over the whipped cream. Add a tiny pinch of salt. Gently fold everything together until no white streaks remain.
  8. Layer the caramel: Spoon about one-third of the cream mixture into your prepared loaf pan. Drizzle about one-third of the cooled salted caramel sauce over the top. Use a butter knife or skewer to gently swirl the caramel into the cream. Repeat with the remaining cream and caramel, creating three layers of swirls.
  9. Freeze: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream. Cover the pan with foil or a lid and freeze for at least 6 hours, but preferably overnight.
  10. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Sprinkle each serving with a tiny pinch of flaky sea salt right before serving.

Notes

Don’t skip the room-temperature cream in the caramel—cold cream can cause the caramel to seize. Use a light-colored pan for the caramel to see the color change. Whip the cream to soft peaks, not stiff peaks. Let the caramel cool completely before swirling into the cream base. Swirl gently with a figure-eight motion to create ribbons. For best texture, freeze overnight. The caramel flavor deepens after a day or two in the freezer.

Nutrition

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

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