Description
No-Churn Salted Caramel Ice Cream is a frozen dessert that achieves its characteristic smoothness and texture through aeration rather than mechanical churning. The base of this recipe is remarkably simple: heavy whipping cream is whipped until stiff peaks form, trapping significant amounts of air. This whipped cream is then gently folded into sweetened condensed milk, which acts as the sugar, stabilizer, and anti-freezing agent.
Ingredients
2 cups cold heavy whipping cream
1 (14 oz) can sweetened condensed milk
½ cup salted caramel sauce (store-bought or homemade)
1 tsp vanilla extract
½ tsp flaky sea salt (adjust to taste)
Optional add-ins:
Chopped toffee, chocolate chips, pretzels, or crushed cookies
Instructions
Whip the cream
In a large bowl, beat heavy cream to stiff peaks.Mix base
In another bowl, stir together condensed milk, vanilla, and ¼ cup caramel sauce.Fold gently
Fold the whipped cream into the caramel mixture until just combined and fluffy.Swirl & salt
Pour mixture into a loaf pan.
Drizzle remaining ¼ cup caramel on top and swirl with a knife.
Sprinkle evenly with flaky sea salt.Freeze
Cover tightly and freeze at least 6 hours, preferably overnight.Serve
Let sit at room temperature 5 minutes before scooping.
Notes
This creamy salted caramel ice cream is a treat on its own, but you can elevate it by drizzling extra caramel sauce, sprinkling sea salt flakes, or pairing it with warm brownies or apple pie. Since it’s no-churn, it’s also a great make-ahead dessert—store in an airtight container and enjoy scoops anytime.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Dessert / Ice Cream
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: ~½ cup (~100 g)
- Calories: ~320 kcal