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Summers Best No-Churn Salted Caramel Ice Cream

no-churn salted caramel ice cream - featured image
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This no-churn salted caramel ice cream is incredibly creamy and features a soft, fudgy salted caramel ripple. Made without an ice cream maker, it’s the perfect summer dessert that tastes like you spent hours on it.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter (cut into pieces)
  • 1/2 cup heavy cream (room temperature)
  • 1 1/2 teaspoons flaky sea salt

Instructions

  1. Make the Salted Caramel Sauce: In a medium saucepan over medium heat, add 1 cup of granulated sugar in an even layer. Let it melt without stirring until the edges turn golden (about 3-4 minutes). Gently swirl the pan to encourage even melting until the sugar is a deep amber color (about 6-8 minutes, or 340°F). Remove from heat and immediately whisk in the 6 tablespoons of butter, one piece at a time. Slowly drizzle in the 1/2 cup of room-temperature heavy cream while whisking constantly. Whisk i…
  2. Whip the Cream: Pour the 2 cups of cold heavy cream into a large mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form (about 3-4 minutes).
  3. Make the Ice Cream Base: In a separate bowl, whisk together the sweetened condensed milk and vanilla extract until smooth. Gently fold this mixture into the whipped cream using a rubber spatula until just combined.
  4. Layer and Swirl: Line a loaf pan with parchment paper. Spread one-third of the ice cream base into the pan. Drizzle one-third of the cooled caramel sauce over the top and gently swirl with a butter knife. Repeat with another layer of cream and caramel, then finish with the remaining cream and caramel.
  5. Freeze: Sprinkle the remaining 1/2 teaspoon of flaky sea salt over the top. Cover tightly with plastic wrap and freeze for at least 6 hours, preferably overnight.

Notes

Don’t walk away from the caramel; it can burn quickly. Use room-temperature cream for the caramel to prevent crystallization. Let the ice cream sit for 5 minutes before scooping for best texture. Store tightly covered for up to 2 weeks.

Nutrition

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

Find it online: https://dahliadishes.com/summers-best-no-churn-salted-caramel-ice-cream/