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Easy No-Churn Salted Caramel Ice Cream: Best Family Recipe

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This easy no-churn salted caramel ice cream is proof that you don’t need a machine or a culinary degree to make something incredible. It’s creamy, rich, and has that perfect balance of sweet and salty that keeps you coming back for just one more scoop.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 1/2 teaspoons flaky sea salt
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) cold heavy cream
  • 1 can (14 ounces/397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • A pinch of extra sea salt for sprinkling on top (optional)

Instructions

  1. Make the caramel: Place the sugar in a medium saucepan over medium heat. Stir it occasionally with a whisk until it starts to melt. It will clump at first—don’t panic. Keep stirring until it turns into a smooth, deep amber liquid. This takes about 6-8 minutes. Watch it closely; it can go from perfect to burnt in seconds.
  2. Add the butter: Once the sugar is fully melted and amber-colored, add the butter pieces. The mixture will bubble up vigorously—this is normal. Whisk until the butter is fully melted and incorporated. The caramel will look glossy and smooth.
  3. Add the cream and salt: Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up again, so be careful. Whisk until smooth. Remove from heat and stir in the sea salt and vanilla extract. Let the caramel cool for about 10-15 minutes. It should be warm but not hot.
  4. Whip the cream: In a large mixing bowl, pour the cold heavy cream. Using a hand mixer, whip it on medium-high speed until stiff peaks form. This takes about 3-4 minutes. You’ll know it’s ready when you lift the beaters and the cream holds its shape without drooping.
  5. Combine the base: In a separate bowl, whisk together the sweetened condensed milk and vanilla extract. Gently fold this mixture into the whipped cream using a spatula. Be careful not to deflate the cream too much. You want it light and airy.
  6. Layer the caramel: Pour about one-third of the cream mixture into your loaf pan. Drizzle about one-third of the cooled caramel over the top. Use a knife to swirl it gently—don’t overmix; you want ribbons of caramel throughout. Repeat with the remaining cream and caramel, ending with a final drizzle on top. Sprinkle with a pinch of flaky sea salt if desired.
  7. Freeze: Cover the pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, but overnight is better. The ice cream needs time to set properly. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Notes

Don’t rush the caramel; keep it at medium heat. Make sure the cream is at room temperature before adding to caramel to prevent seizing. Whip cream to stiff peaks but not beyond. For best texture, eat within the first week.

Nutrition

Keywords: no-churn ice cream, salted caramel, easy ice cream, homemade ice cream, no machine ice cream

Find it online: https://jollyfork.com/easy-no-churn-salted-caramel-ice-cream-best-family-recipe/