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

no-churn salted caramel ice cream - featured image
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This easy no-churn salted caramel ice cream is the creamiest, dreamiest ice cream you’ll ever make without an ice cream maker. With simple pantry ingredients and a foolproof method, it’s the perfect dessert for any occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ cup (120 ml) caramel sauce
  • 1 tablespoon flaky sea salt
  • Optional: 1 tablespoon bourbon or whiskey

Instructions

  1. Pour the cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer with whisk attachment, beat on medium-high speed until stiff peaks form, about 3-4 minutes.
  2. In a separate small bowl, whisk together the sweetened condensed milk, vanilla extract, and fine sea salt until smooth.
  3. Pour the condensed milk mixture into the bowl with the whipped cream. Gently fold together with a rubber spatula until no white streaks remain, being careful not to deflate the cream.
  4. If using bourbon, drizzle it in while folding and fold a couple more times to incorporate evenly.
  5. Line a loaf pan with parchment paper, leaving overhang on the sides. Spoon about one-third of the cream mixture into the pan and spread evenly. Drizzle about 2 tablespoons of caramel sauce over the top, then sprinkle a pinch of flaky sea salt. Repeat with another layer of cream, more caramel, and more salt. Finish with the remaining cream on top.
  6. Take a butter knife or skewer and gently swirl through the layers in a few figure-eight motions. Do not over-swirl. Sprinkle the top with one last pinch of flaky sea salt.
  7. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight.
  8. When ready to serve, let the ice cream sit at room temperature for 5-10 minutes before scooping. Use a warm ice cream scoop for cleanest results.

Notes

Chill your bowl and beaters in the freezer for 10 minutes before whipping cream for best results. Let caramel sauce cool completely before using. For softer ice cream straight from freezer, add 1 tablespoon bourbon. Press plastic wrap directly onto surface before sealing to prevent ice crystals. Ice cream keeps well for up to 2 weeks.

Nutrition

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

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