No Churn Salted Caramel Ice Cream
This turned out amazing. Mixing part of the caramel sauce directly into the ice cream base gives every bite a rich caramel flavor, while the extra caramel swirled in at the end adds ribbons of sweetness throughout. The final texture is incredibly light, airy, creamy, and smooth—exactly the kind of homemade ice cream that feels way more indulgent than how easy it is to make.
Ingredients
- 2 cups heavy whipping cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 cup caramel sauce (recipe below)
Homemade Caramel Sauce - Ingredients
- 1 cup granulated sugar
- 6 tbsp salted butter, room temperature
- 1/2 cup heavy cream, room temperature
Instructions
- In a large mixing bowl, beat heavy whipping cream until stiff peaks form. (I used my KitchenAid mixer with the whisk attachment.)
- Add the sweetened condensed milk, vanilla extract, and salt. Whisk until well combined.
- Add half of the caramel sauce and continue whisking until fully blended, about 20–30 seconds.
- Pour mixture into ice cream containers (see shopping page) and top with remaining caramel sauce.
- Use a butter knife or skewer to swirl caramel throughout the ice cream without fully mixing it in.
- Cover tightly and freeze for at least 5 hours, or until fully set.
Homemade Caramel Sauce - Instructions
- Add sugar to a heavy-bottom saucepan over medium heat. Stir constantly until sugar melts and turns amber in color.
- Add butter and whisk continuously until fully combined.
- Slowly drizzle in heavy cream while whisking. Continue stirring for 1 minute.
- Remove from heat and allow sauce to thicken as it cools.
- Use warm or chilled in the ice cream recipe above.
Notes
Homemade Caramel Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes