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No Churn Salted Caramel Ice Cream

A creamy, no-churn salted caramel ice cream that's easy to make and delightful to enjoy, combining sweet and salty flavors for a perfect frozen treat.
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Prep Time 15 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy whipping cream, cold Ensure it’s chilled for the best whipping results.
  • 1 can sweetened condensed milk This is key for the creamy texture. Look for a trusted brand like Eagle Brand.
  • 1 teaspoon vanilla extract A splash of good quality pure vanilla elevates this ice cream.
  • 1/4 teaspoon kosher salt Essential for bringing out the sweetness of the caramel.
  • 1 cup caramel sauce Homemade or store-bought, Ghirardelli is recommended for its rich taste.

Method
 

Preparation
  1. Place a 9×5-inch loaf pan in the freezer to chill while preparing the mixture.
  2. In a stand mixer fitted with a whisk attachment, pour the cold heavy whipping cream and whip on low speed, increasing to medium until thick (about 2-3 minutes), then whip on high until stiff peaks form (another 2 minutes).
  3. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and kosher salt. Lighten this mixture by stirring in about a cup of the whipped cream.
  4. Gently fold the lighter mixture back into the remaining whipped cream to retain air.
  5. Pour half of this creamy mixture into the chilled loaf pan. Drizzle half the caramel sauce over it, then add the remaining mixture. Top with the rest of the caramel sauce and swirl gently with a knife.
Freezing
  1. Cover the loaf pan with plastic wrap or aluminum foil and freeze for at least 5 hours, or overnight.
  2. When ready, serve in bowls and enjoy the reactions!

Notes

For mix-ins, allow added ingredients to come to room temperature before incorporating. Store leftovers in an airtight container for up to 2 weeks. Serve slightly softened for easier scooping.