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Easy Creamy No-Churn Salted Caramel Ice Cream Recipe to Make at Home

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A simple, no-churn salted caramel ice cream recipe that is creamy, sweet, and salty with homemade caramel ribbons. Perfect for a quick, fuss-free homemade dessert.

Ingredients

Scale
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 2 cups (480 ml) heavy cream, cold
  • 1 teaspoon pure vanilla extract
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces, softened
  • 1/2 cup (120 ml) heavy cream, warmed
  • 1 to 1 1/2 teaspoons flaky sea salt (Maldon preferred)

Instructions

  1. Make the Salted Caramel Sauce (20 minutes): Place the granulated sugar in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon as the sugar melts. It will clump at first before turning a deep amber color (about 5-7 minutes). Be patient and keep stirring to avoid burning.
  2. Once fully melted and amber, immediately add the butter pieces. The mixture will bubble vigorously—keep stirring until the butter is fully incorporated, about 2 minutes.
  3. Slowly pour in the warmed heavy cream while stirring continuously. The mixture will bubble up again; stir until smooth.
  4. Remove from heat and stir in the sea salt. Let the sauce cool to room temperature (about 10 minutes).
  5. Whip the Cream (10 minutes): In a large mixing bowl, pour the cold heavy cream and whip with an electric mixer on medium-high speed until soft peaks form (about 3-5 minutes). Be careful not to overwhip; the cream should be light and fluffy but still hold shape.
  6. Combine Ingredients (5 minutes): Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula. Mix just until combined—don’t deflate the cream.
  7. Reserve about 1/3 of the cooled salted caramel sauce for swirling on top.
  8. Fold the remaining caramel sauce gently into the ice cream base, creating ripples but not mixing completely.
  9. Freeze the Ice Cream (6+ hours): Pour the ice cream mixture into a loaf pan or airtight container.
  10. Drizzle the reserved salted caramel sauce on top and use a knife or skewer to swirl it gently through the surface for pretty ribbons.
  11. Cover tightly and freeze for at least 6 hours, preferably overnight, until firm.
  12. Serve: Remove from freezer 5-10 minutes before scooping to soften slightly. Scoop and enjoy the creamy, salty-sweet goodness.

Notes

If caramel crystallizes or hardens while cooling, gently warm it in a microwave for 10-15 seconds and stir before folding it in. Use a heavy-bottomed pan to prevent burning sugar. Whip cream to soft peaks to avoid grainy texture. Swirl caramel sauce on top before freezing for pretty ribbons. Freezing in a metal pan helps ice cream set faster.

Nutrition

Keywords: no-churn ice cream, salted caramel, easy ice cream recipe, homemade ice cream, no ice cream maker, creamy dessert, caramel sauce

Find it online: https://fizzlefork.com/easy-creamy-no-churn-salted-caramel-ice-cream-recipe-to-make-at-home/