Description
A rich, creamy, and easy no-churn salted caramel ice cream that requires no ice cream maker. Made with just a few pantry staples, this dessert is ready in 6 hours and offers a smooth texture that rivals store-bought options.
Ingredients
- 2 cups heavy whipping cream (cold, at least 35% milk fat)
- 1 can (14oz / 397g) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 cup thick caramel sauce
- 1 teaspoon flaky sea salt (e.g., Maldon)
- Optional: ½ cup toffee bits, ½ cup semi-sweet chocolate chips, or ½ cup fresh berries
Instructions
- Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.
- Pour the cold heavy whipping cream into a large mixing bowl. Using an electric hand mixer on medium-high speed, whip until stiff peaks form (about 2-4 minutes). Do not over-whip into butter.
- In a separate medium bowl, stir the sweetened condensed milk and vanilla extract together until well combined.
- Gently fold the condensed milk mixture into the whipped cream using a spatula. Cut down through the center, sweep along the bottom, and fold over the top until uniform and fluffy. Avoid deflating the air.
- Spread half of the ice cream mixture into the prepared loaf pan. Drizzle half of the caramel sauce over the top in a zigzag pattern and sprinkle with half of the flaky sea salt.
- Add the remaining ice cream mixture on top and smooth it out. Drizzle the remaining caramel sauce and sprinkle the remaining salt.
- Use a knife or skewer to gently swirl the caramel into the ice cream to create ribbons. Do not over-mix.
- Cover the loaf pan tightly with plastic wrap or a lid. Freeze for at least 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Serve with extra caramel drizzle if desired.
Notes
Ensure the heavy cream is ice-cold before whipping for best results. Use thick caramel sauce; thin sauce will freeze into hard shards. If using kosher or table salt instead of flaky salt, use half the amount. This recipe is naturally gluten-free if your caramel and vanilla are certified gluten-free. For dairy-free version, substitute with coconut cream and dairy-free condensed milk, though texture may vary.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (approx. 1/8
- Calories: 320
- Sugar: 32
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Protein: 4
Keywords: no-churn ice cream, salted caramel ice cream, easy summer dessert, homemade ice cream without machine, 3 ingredient dessert, gluten-free dessert