Creamy No-Churn Salted Caramel Ice Cream Recipe Easy Homemade Delight
Velvety ribbons of salted caramel swirl through a cloud-like pool of creamy ice cream, delivering a luscious, buttery caramel contrast with a smooth, pillowy texture. This no-churn recipe is quick, easy, and perfect for homemade indulgence without an ice cream machine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
- Sweetened condensed milk (14 oz / 396 g)
- Heavy whipping cream (2 cups / 480 ml), chilled
- Pure vanilla extract (1 teaspoon)
- Granulated sugar (1 cup / 200 g)
- Unsalted butter (6 tablespoons / 85 g), room temperature
- Heavy cream (1/2 cup / 120 ml), warmed
- Sea salt (1 teaspoon)
Instructions
- Make the Salted Caramel (about 15 minutes): Heat granulated sugar in a heavy-bottomed saucepan over medium heat, stirring gently but constantly until melted and deep amber.
- Whisk in butter pieces quickly until smooth, being careful of bubbling.
- Slowly drizzle in warmed heavy cream while stirring until glossy and combined.
- Remove from heat, stir in sea salt, cool to room temperature, then chill in fridge.
- Whip the Cream (about 5 minutes): In a large chilled bowl, whip heavy cream to stiff peaks.
- Combine the Base (about 3 minutes): Mix sweetened condensed milk and vanilla extract until blended.
- Fold the Mixtures (about 5 minutes): Gently fold whipped cream into condensed milk mixture to keep air in.
- Swirl the Caramel (about 3 minutes): Pour half the ice cream base into freezer container, dollop half the chilled caramel, and swirl gently with a knife or skewer to create ribbons.
- Repeat with remaining ice cream base and caramel, swirling again.
- Freeze (at least 6 hours or overnight): Cover and freeze until firm but scoopable.
- Serve: Let sit out 5 minutes before scooping for perfect creamy texture.
Notes
Use a heavy-bottomed pan to avoid burning sugar. Do not stir sugar until it starts melting. Whip cream to stiff peaks to avoid icy texture. Fold mixtures gently to keep air in. Swirl caramel lightly to create ribbons without blending fully. Chill caramel before swirling to prevent sinking. Freeze overnight for best texture. Let ice cream soften 5 minutes before serving.
Nutrition
- Serving Size: 1/2 cup (about 125 m
- Calories: 280
- Sugar: 24
- Fat: 18
- Protein: 3
Keywords: no-churn ice cream, salted caramel, homemade ice cream, easy dessert, creamy ice cream, caramel ribbons, no ice cream maker