Description
A rich, silky no-churn ice cream with homemade salted caramel swirls that requires no ice cream machine. Perfect for summer parties and last-minute desserts.
Ingredients
Scale
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (cubed, room temperature)
- 1/2 cup heavy cream (room temperature)
- 1 teaspoon fleur de sel or flaky sea salt
Instructions
- Pour granulated sugar into a medium saucepan over medium heat. Let it melt without stirring until it turns amber-colored (5-7 minutes), swirling pan occasionally for even melting.
- Remove pan from heat and carefully add room temperature heavy cream (it will bubble). Stir until smooth.
- Return to low heat, stir in cubed butter until melted and glossy. Remove from heat and stir in flaky sea salt.
- Pour caramel into a heat-proof bowl, cool to room temperature, then refrigerate for at least 30 minutes until thickened but pourable.
- Pour cold heavy cream into a large mixing bowl and beat with an electric mixer on medium-high speed until stiff peaks form (3-5 minutes).
- Pour sweetened condensed milk and vanilla extract into the whipped cream. Gently fold together with a silicone spatula until uniform, being careful not to deflate the cream.
- Line a 9×5 inch loaf pan with parchment paper. Pour half the cream mixture into the pan.
- Drizzle half the cooled caramel over the cream and swirl gently with a knife to create ribbons.
- Add remaining cream mixture, drizzle with remaining caramel, and swirl again. Smooth the top.
- Cover tightly and freeze for at least 6 hours or overnight.
- Let sit at room temperature for 5-10 minutes before scooping to soften.
Notes
Ensure heavy cream is very cold for proper whipping. Do not over-fold the mixture to maintain airiness. Caramel should be cooled but still pourable before swirling. If using salted butter, reduce added salt in the base. This recipe is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 380
- Sugar: 40
- Sodium: 120
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 42
- Protein: 4
Keywords: no-churn ice cream, salted caramel, homemade ice cream, summer dessert, easy dessert, gluten-free dessert