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No-Churn Salted Caramel Ice Cream

I love making No-Churn Salted Caramel Ice Cream whenever I want something that tastes expensive but comes together easily. It's crazy smooth and creamy with thick ribbons of caramel throughout, and the sea salt makes each bite taste perfectly balanced.  I serve it at birthdays, summer cookouts, potlucks, and pool parties  because it's a crowd-pleaser that both kids and adults love. It stays creamy in the freezer for up to two months in an airtight container.
Prep Time5 minutes
Total Time5 hours 5 minutes
Servings8
Calories356
Author: Mandy Applegate | Splash of Taste

Ingredients

  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • ½ cup salted caramel sauce (plus more for garnish)
  • 1 teaspoon sea salt (plus extra for garnish)
Metric - US Customary

Instructions

  • In a large mixing bowl, pour in the heavy cream. Using an electric mixer fitted with a whisk attachment, start whipping on low speed and gradually increase to high. Whip until stiff peaks form—this may take about 3 to 5 minutes.
    2 cups heavy cream
  • Gently fold in the sweetened condensed milk using a spatula until fully blended, being careful not to deflate the whipped cream. Add the salted caramel sauce and sea salt. Fold again just until combined.
    1 cup sweetened condensed milk, ½ cup salted caramel sauce
  • Transfer the mixture to a freezer-safe loaf pan or container. Drizzle additional caramel over the top and swirl gently with a knife or spatula. Sprinkle a small pinch of sea salt for extra flavor. Cover the container tightly with a lid or plastic wrap and freeze for at least 5 hours, or until firm.
    1 teaspoon sea salt
  • Once fully frozen, scoop, serve, and enjoy your homemade salted caramel ice cream!

Notes

  • Use cold heavy whipping cream: Start with heavy whipping cream straight from the fridge so it whips faster and holds stiff peaks better without deflating.
  • Don't overmix after adding condensed milk: Fold gently to keep the air you whipped into the cream; overmixing will deflate it and make the ice cream dense instead of light and creamy.
  • Customize with extracts: Add one teaspoon of vanilla extract or vanilla bean paste when folding in the condensed milk to deepen the caramel, or try ½ teaspoon of peppermint extract with 2 to 3 drops of green food coloring for a festive salted caramel peppermint version.
  • Swirl doesn't fully blend the final caramel: When you drizzle caramel on top before freezing, swirl it gently instead of mixing it in thoroughly so you get beautiful ribbons and pockets of concentrated caramel flavor throughout.
  • Adjust the salt level: Taste your caramel sauce first. If it's already very salty, reduce the added sea salt to half a teaspoon to avoid overpowering the sweetness.
  • Flash-freeze for portions: Scoop the ice cream into individual portions on a parchment-lined baking sheet and freeze for one hour before transferring to a container so you can grab single servings without scooping from a large block.

Nutrition

Calories: 356kcal | Carbohydrates: 31g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 403mg | Potassium: 208mg | Sugar: 31g | Vitamin A: 989IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 0.1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.