No Churn Salted Caramel Ice Cream is rich and creamy vanilla ice cream with swirls of caramel and a hint of salt for a delicious homemade treat! No one will ever know that it is so simple to make with no special equipment needed. Seriously, all of my no-churn ice cream recipes are so creamy and easy to make, you need to try one or two others like my vanilla or strawberry ice cream.
Ingredients & Substitutions
Heavy Whipping Cream: Heavy whipping cream, also called heavy cream, will be whipped up to use in the ice cream. Ensure it is chilled before mixing it into stiff peaks. I recommend full-fat whipping cream; lower-fat varieties could yield different results.
Sweetened Condensed Milk: When buying a can of sweetened condensed milk, be sure to check the labels carefully. You do not want to accidentally use evaporated milk! As in many no-churn ice cream recipes, sweetened condensed milk is used in place of granulated sugar for some sweetness.
Vanilla: Vanilla extract enhances the flavor of the ice cream. It complements the richness of the cream and caramel.
Salt: We can’t have salted caramel without a little salt! I added 1/4 teaspoon for a subtle hint of salt. If you want more salt, you could add more, but do so gradually. If you are using table salt, start with a lesser amount.
Caramel: Caramel is swirled into the vanilla ice cream, creating ribbons of caramel throughout the ice cream. Either store-bought or homemade caramel would work.
Can I Add Mix-Ins To Salted Caramel Ice Cream?
Yes, you can add mix-ins to the ice cream (but it is SO yummy as-is). If adding additional ingredients, be sure to add them before freezing. Here are some add-ins you could try:
- Chocolate Chips or chocolate chunks
- Chopped nuts like pecans, walnuts, or almonds
- Cookie pieces like graham crackers, Oreo cookies, or chocolate chip cookies
- Swirls of peanut butter or Nutella
- Crushed pretzels (yum!)
How to Store No-Churn Ice Cream
There are a few options when it comes to storing no-churn ice cream. You can go fancy or keep it simple. You will still have delicious ice cream to enjoy! Here are some storage options:
- Freezer-safe container
- An old ice cream bucket (Just be sure to wash it out well and place a layer of plastic wrap on the top of the ice cream before adding the lid.)
- A loaf pan (like the one in which you chilled the batch of ice cream) However, be sure to cover it with plastic wrap if you are going to keep it in the pan.
- Pie plate–Again, just be sure to cover the top of the ice cream with plastic wrap.
How Long Does No-Churn Ice Cream Last in the Freezer?
If you seal the ice cream well, it can stay good for a couple of months in the freezer. Put it in the back of the freezer for best results. If you see it looks frosty or dry, it’s likely not good anymore, so you should throw it out.
More Homemade Ice Creams
No Churn Salted Caramel Ice Cream
Ingredients
- 2 cups (476 g) heavy whipping cream, cold
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (320 g) caramel sauce, homemade or store-bought
Instructions
- Place a 9×5-inch loaf pan in the freezer to chill.
- To the bowl of a stand mixer, add heavy cream. Start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- The cream will start to thicken. Mix on high speed until the cream forms stiff peaks.
- In a separate medium bowl, combine sweetened condensed milk, vanilla, salt, and 1 cup of whipped cream from the stand mixer. Stir until well combined.
- Gently fold the sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
- Pour half of the mixture into the chilled loaf pan. Drizzle half of the caramel sauce over it. Then, pour the remaining mixture over the caramel and top with the rest of the caramel sauce.
- Using a butter knife or skewer, carefully swirl the caramel into the mixture to create a marbled look. Do not fully mix the caramel into the mixture.
- Cover the pan and freeze for at least 5 hours, or until fully set, before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I just love that you can make amazing ice cream from home without much work at all. This salted caramel version might be my favorite out of all of our flavors so far!
Elizabeth
Every time we make a no-churn ice cream, no matter the flavor, I am blown away at how creamy and flavorful it is! This salted caramel recipe is right up there with one of my favorites so far!
Rachael
So creamy and yummy! This is so easy to make. I would add extra salt on top of it, but this is a wonderful no churn ice cream!
Bella
So creamy, sweet and tasty! I love the caramel flavor. This is a great way to make homemade ice cream, and it isn't much of a hassle to make!
Annabelle
I love the flavor of this and how easy it is to make! This is a great dessert that anyone can make!
Selena
So easy and delicious! This will be a go-to recipe for my family this summer. I keep thinking of all the things I could add to this!
