Print

Creamy No-Churn Salted Caramel Ice Cream Recipe Easy Homemade Delight

no-churn salted caramel ice cream - featured image
Print Recipe

Silky ribbons of salted caramel swirl through creamy no-churn ice cream, delivering a luscious texture and perfect balance of salty and sweet in an easy homemade treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, chilled
  • 1 can (14 ounces / 396 grams) sweetened condensed milk
  • 3/4 cup (180 ml) salted caramel sauce, homemade or store-bought
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • Optional: 1/2 cup (60 grams) chopped pecans or toasted walnuts
  • Optional: 1/2 cup (90 grams) chocolate chips or chunks

Instructions

  1. Chill your mixing bowl and beaters in the fridge for about 15 minutes before starting.
  2. Pour the cold heavy cream into the chilled bowl and whip on medium-high speed until stiff peaks form, about 5-7 minutes.
  3. In a separate large bowl, stir together the sweetened condensed milk, vanilla extract, and sea salt until well combined.
  4. Gently fold 1/2 cup (120 ml) of the salted caramel sauce into the sweetened condensed milk mixture using a spatula.
  5. Carefully fold the whipped cream into the caramel-condensed milk mixture in batches, using gentle folding motions to keep it light and airy.
  6. Pour the remaining 1/4 cup (60 ml) of caramel sauce in ribbons over the mixture and swirl gently with a knife or skewer without overmixing.
  7. Fold in optional nuts or chocolate chips if using, distributing evenly.
  8. Transfer the mixture into a loaf pan or airtight container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm.
  9. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for perfect texture.

Notes

Chill bowl and beaters before whipping cream for best results. Fold whipped cream gently to keep airiness. Add caramel in two parts to create swirls without overpowering creaminess. Use airtight container and press parchment paper on surface before sealing to prevent ice crystals. Freeze at least 6 hours or overnight. Let soften 5 minutes before serving. Homemade caramel requires careful sugar monitoring to avoid burning.

Nutrition

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

Find it online: https://evabake.com/creamy-no-churn-salted-caramel-ice-cream-recipe-easy-homemade-delight/