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Easy No-Churn Salted Caramel Ice Cream: Perfect Summer Dessert

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This easy no-churn salted caramel ice cream is a creamy, dreamy summer treat made with just 5 simple ingredients and no ice cream maker. It’s the perfect balance of sweet and salty, with a velvety texture that will impress everyone.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream or heavy whipping cream
  • 1 can (14 ounces / 397 grams) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) homemade or store-bought caramel sauce, cooled
  • 1 teaspoon flaky sea salt, plus more for garnish
  • ⅓ cup (about 40g) crushed shortbread cookies or toffee bits (optional)

Instructions

  1. Chill your large mixing bowl and hand mixer beaters in the freezer for about 15 minutes.
  2. Pour the 2 cups of cold heavy cream into the chilled bowl. Using a hand mixer on medium-high speed, whip the cream until stiff peaks form (about 3-4 minutes). Be careful not to over-whip.
  3. In a separate medium bowl, combine the sweetened condensed milk, vanilla extract, and ½ teaspoon of the flaky sea salt. Stir until smooth and the salt is dissolved.
  4. Take about one-third of the whipped cream and gently fold it into the condensed milk mixture using a rubber spatula. Then pour this lightened mixture back into the bowl with the remaining whipped cream and fold gently until no white streaks remain.
  5. Pour about half of the ice cream base into a 9×5-inch loaf pan. Drizzle half of the cooled caramel sauce (about ¼ cup) over the top. Use a knife or skewer to gently swirl it through the base. Sprinkle a pinch of flaky sea salt over the caramel. Repeat with the remaining ice cream base, caramel sauce, and another pinch of salt.
  6. If using, sprinkle crushed cookies or toffee bits over the top. Press a piece of plastic wrap directly onto the surface of the ice cream. Cover with lid or foil.
  7. Freeze for at least 6 hours, preferably overnight. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easy scooping.

Notes

For best results, chill your bowl and beaters before whipping cream. Cool caramel completely before swirling to avoid melting the whipped cream. Freeze overnight for optimal texture. Let ice cream sit at room temperature for 5-10 minutes before scooping.

Nutrition

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

Find it online: https://rowanrecipes.com/easy-no-churn-salted-caramel-ice-cream-perfect-summer-dessert/