Description
A rich, creamy, and indulgent no-churn salted caramel ice cream that requires no ice cream machine. This easy dessert combines whipped heavy cream, sweetened condensed milk, and homemade salted caramel for a gourmet treat ready in minutes of active time.
Ingredients
Scale
- 2 cups heavy whipping cream (cold, at least 36% fat)
- 14 oz (1 can) sweetened condensed milk
- 1 tablespoon vanilla extract (preferably bourbon vanilla)
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar (for caramel)
- 1/4 cup unsalted butter (room temperature)
- 1/4 cup heavy cream (for caramel)
- 1 teaspoon flaky sea salt (for caramel)
- Optional: 1/2 cup toffee bits
- Optional: 1/2 cup dark chocolate chips
Instructions
- Make the caramel: In a small saucepan over medium heat, melt the granulated sugar without stirring until it turns dark amber (5-7 minutes).
- Remove from heat and carefully stir in the room-temperature butter. It will bubble up.
- Slowly pour in the 1/4 cup heavy cream while whisking constantly. Whisk until smooth.
- Stir in the flaky sea salt. Pour into a heat-proof container and cool to room temperature, then refrigerate for at least 30 minutes until thick and spreadable.
- Whip the cream: In a large, cold mixing bowl, whip the 2 cups heavy whipping cream on medium-high speed until stiff peaks form (3-5 minutes).
- Fold in the condensed milk, vanilla extract, and 1/2 teaspoon fine sea salt using a silicone spatula. Fold gently to maintain airiness until uniform.
- Assemble: Line a 9×5 inch loaf pan with parchment paper. Pour half the cream mixture into the pan.
- Spoon dollops of the cooled caramel over the cream and swirl with a knife. Add remaining cream, top with remaining caramel, and swirl again.
- Add optional toffee bits or chocolate chips if desired.
- Cover tightly and freeze for at least 6 hours, or preferably overnight, until firm.
Notes
Keep all equipment and cream cold for best whipping results. Ensure caramel is completely cooled before folding into the cream to prevent deflating the mixture. Let ice cream sit on the counter for 5-10 minutes before scooping as it freezes harder than machine-churned ice cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 380
- Sugar: 32
- Sodium: 120
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Protein: 4
Keywords: no-churn ice cream, salted caramel ice cream, easy dessert, homemade ice cream, summer dessert, gluten-free dessert