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Summer’s Best No-Churn Salted Caramel Ice Cream

summers best no-churn salted caramel ice cream - featured image
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This no-churn salted caramel ice cream is incredibly creamy and rich, with a perfect balance of sweet and salty. It requires no ice cream maker and comes together with simple ingredients for a crowd-pleasing summer treat.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt (plus more for finishing)
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream (room temperature)
  • 1 teaspoon flaky sea salt (like Maldon)

Instructions

  1. Make the caramel first. Place your saucepan over medium heat and add the granulated sugar in an even layer. Let it sit without stirring for about 3-4 minutes, until the edges start to melt and turn golden. Then, using a heatproof spatula or wooden spoon, gently stir the melting sugar toward the center. Keep stirring occasionally as it melts—this takes about 6-8 minutes total. You’re looking for a deep amber color, like a new penny. Don’t walk away; caramel can burn fast.
  2. Add the butter. Once your sugar is that beautiful amber color, remove the pan from heat and add the butter pieces all at once. The mixture will bubble up vigorously—that’s normal. Stir continuously until the butter is fully melted and incorporated. The caramel will look smooth and glossy. If you see any lumps, keep stirring; they’ll dissolve.
  3. Slowly add the cream. With the pan still off heat, slowly pour in the room-temperature heavy cream while whisking constantly. Again, it will bubble up—this is the exciting part. Keep whisking until the sauce is smooth and uniform. If it seizes up (gets grainy or lumpy), don’t panic. Return the pan to low heat and whisk gently until it smooths out. Remove from heat and stir in the 1/4 teaspoon sea salt. Let the caramel cool for about 20 minutes at room temperature, then transfer to a jar or bowl …
  4. Whip the cream. In your large mixing bowl, pour the cold heavy cream. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until stiff peaks form. This takes about 3-4 minutes. You’ll know it’s ready when you lift the beaters and the cream holds its shape without drooping. Be careful not to over-whip, or you’ll end up with butter. If you accidentally go too far, add a tablespoon of cold cream and fold gently to bring it back.
  5. Fold in the condensed milk. In a separate bowl, whisk together the sweetened condensed milk and vanilla extract until smooth. Then, gently fold this mixture into the whipped cream using a rubber spatula. Use a cutting motion—down through the middle, up the side, and over the top—rotating the bowl as you go. Stop when there are no more white streaks. It should look like a thick, creamy cloud.
  6. Layer in the caramel. Get your loaf pan ready and line it with parchment paper, leaving some overhang on the sides (this makes it easier to lift out later). Spoon about one-third of the cream mixture into the pan and spread it evenly. Drizzle about one-third of your cold caramel sauce over the top. Use a knife or skewer to swirl it gently—don’t overmix, or you’ll lose the distinct ribbons of caramel. Repeat with another layer of cream mixture, more caramel, and a final swirl. Top with the remain…
  7. Freeze. Cover the pan tightly with plastic wrap or aluminum foil. Place it in the freezer for at least 6 hours, but overnight is better. The ice cream needs that time to set up properly. I always make mine the day before I plan to serve it.
  8. Serve. When you’re ready to eat, take the pan out of the freezer and let it sit at room temperature for 5-10 minutes. This softens it just enough for easy scooping. Use a warm ice cream scoop (dip it in hot water first) for those perfect round scoops. Drizzle with extra caramel sauce and another pinch of flaky salt if you’re feeling fancy.

Notes

For best results, use room temperature cream when adding to caramel to prevent seizing. Whip cream to stiff peaks for proper texture. Swirl caramel gently to keep distinct ribbons. Freeze at least 6 hours, preferably overnight. Let sit at room temperature 5-10 minutes before serving for easy scooping.

Nutrition

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

Find it online: https://bakebelle.com/summers-best-no-churn-salted-caramel-ice-cream/