Description

An easy homemade no churn salted caramel ice cream recipe that delivers rich, creamy texture with a perfect balance of sweet and salty, requiring no special equipment.

Ingredients

Scale

1 can (14 oz / 396g) sweetened condensed milk
2 cups (480ml) heavy cream
½ cup (120ml) caramel sauce
1 teaspoon sea salt, plus more for sprinkling
1 teaspoon vanilla extract
Optional add-ins:
½ cup toasted pecans or walnuts
½ cup bittersweet chocolate chunks or chips
Extra caramel sauce for swirling

Instructions

Chill mixing bowl and beaters in the fridge for about 15 minutes to help cream whip faster.
Pour heavy cream into the chilled bowl and whip on medium-high speed until stiff peaks form.
In a separate bowl, stir together sweetened condensed milk and vanilla extract until smooth.
Gently fold the condensed milk mixture into the whipped cream using a spatula, keeping as much air in the cream as possible.
Pour in about half of the caramel sauce and the teaspoon of sea salt. Fold gently, leaving ribbons of caramel visible.
Transfer mixture into a freezer-safe container. Drizzle remaining caramel on top and swirl gently with a knife or skewer. Sprinkle flaky sea salt on top.
Cover container and freeze for at least 6 hours or overnight until firm.
Before serving, let ice cream sit at room temperature for 5-10 minutes to soften for easier scooping.

Notes

Chill your tools for better whipping results. Do not overfold to keep the ice cream airy. Use flaky sea salt for best flavor and texture. Homemade caramel sauce is recommended but store-bought works. Let ice cream soften before scooping. Store in airtight container up to 2 weeks.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 310
Sugar: 33
Sodium: 150
Fat: 15
Saturated Fat: 9
Carbohydrates: 38
Protein: 4

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