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Creamy No-Churn Salted Caramel Ice Cream Recipe

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This no-churn salted caramel ice cream is incredibly creamy and rich, with deep caramel flavor and perfect salt crystals. No ice cream maker required, just simple ingredients and a little patience.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon flaky sea salt
  • 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
  • 1/2 cup (60g) chopped pecans or walnuts, toasted (optional)
  • 1/2 cup (85g) dark chocolate chunks (optional)
  • 1/4 cup (60ml) bourbon or dark rum (optional)

Instructions

  1. Make the salted caramel sauce: Place granulated sugar in an even layer in a medium saucepan over medium heat. Let it melt without stirring for 3-4 minutes until edges turn light amber. Gently swirl the pan until sugar is completely liquid and deep amber. Immediately add butter pieces; whisk vigorously until melted and incorporated (about 30 seconds). Slowly pour in heavy cream while whisking constantly until smooth and glossy. Remove from heat and stir in flaky sea salt and vanilla extract. Let …
  2. Whip the cream: In a large mixing bowl, pour cold heavy cream. Using a stand mixer or hand mixer, whip on medium-high speed until stiff peaks form (3-5 minutes). Be careful not to over-whip.
  3. Combine the base: In a separate bowl, whisk together sweetened condensed milk, vanilla extract, and a pinch of salt until smooth. Fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then gently fold in the remaining whipped cream using a rubber spatula until no streaks remain and mixture looks like thick, airy mousse.
  4. Layer with caramel: Line a 9×5 inch loaf pan with parchment paper, leaving overhang. Spoon about one-third of the ice cream base into the pan and spread evenly. Drizzle about one-third of the cooled caramel sauce over the top and swirl gently with a knife or skewer. Repeat with another third of base, another third of caramel, and swirl again. Finish with remaining base and last of caramel. If using optional mix-ins, sprinkle them between layers.
  5. Freeze: Cover pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight, until firm and creamy.

Notes

Don’t rush the caramel; use medium heat. Room temperature butter and cream prevent caramel from seizing. Whip cream to stiff peaks for best texture. Cool caramel completely before adding to cream. Use a light-colored pan for caramel to monitor color. For storage, press plastic wrap directly onto surface to prevent ice crystals. Let ice cream sit at room temperature 5-10 minutes before scooping.

Nutrition

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

Find it online: https://spoonmira.com/creamy-no-churn-salted-caramel-ice-cream-recipe/