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Homemade No-Churn Salted Caramel Ice Cream (Easy 4-Ingredient Recipe)

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This homemade no-churn salted caramel ice cream is creamy, rich, and perfectly salty-sweet, made with just four ingredients and no ice cream maker. It’s the perfect comfort dessert for cozy nights or impressing guests.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 teaspoon flaky sea salt, plus more for finishing
  • 2 cups (480ml) cold heavy cream
  • 1 can (14 ounces or 397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Make the Salted Caramel Sauce: In a medium saucepan over medium heat, add the 1 cup of granulated sugar. Stir it gently with a whisk or spatula as it begins to melt. It will clump at first — don’t panic, that’s normal. Keep stirring until it melts into a smooth, amber-colored liquid. This takes about 6-8 minutes. Be patient; don’t crank up the heat or it will burn.
  2. Add the Butter: Once the sugar is fully melted and a deep amber color (think of a shiny penny), add the cubed butter. The mixture will bubble up vigorously — that’s okay! Whisk constantly until the butter is fully melted and incorporated. It should look smooth and glossy.
  3. Add the Cream: Slowly drizzle in the room-temperature heavy cream while whisking continuously. Again, it will bubble up. Keep whisking until the sauce is smooth and all the cream is incorporated. Remove from heat.
  4. Season and Cool: Stir in the 1 teaspoon of flaky sea salt. Let the caramel cool in the pan for about 15 minutes, then transfer it to a heat-safe jar or bowl. Let it cool completely at room temperature, then refrigerate until cold — at least 2 hours or overnight. The caramel will thicken as it cools.
  5. Whip the Cream: In a large mixing bowl, pour in the 2 cups of cold heavy cream. Using a hand mixer or stand mixer with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. This takes about 3-5 minutes. You want it thick and fluffy, like a cloud. Don’t over-whip or you’ll end up with butter!
  6. Fold in the Condensed Milk: In a separate small bowl, whisk together the can of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of fine sea salt. Gently fold this mixture into the whipped cream using a rubber spatula. Use a light hand — you want to keep as much air in the mixture as possible. Fold until just combined, with no white streaks remaining.
  7. Layer the Caramel: Spoon about one-third of the ice cream base into your loaf pan. Drizzle about one-third of the cold salted caramel sauce over the top. Use a knife or skewer to gently swirl it into the base. Repeat with the remaining layers — base, caramel, swirl. Don’t over-swirl or you’ll lose the distinct ribbons of caramel.
  8. Freeze: Cover the surface of the ice cream with a piece of parchment paper or plastic wrap, pressing it directly onto the surface to prevent ice crystals. Cover the pan with foil or a lid. Freeze for at least 6 hours, but preferably overnight. The longer it freezes, the better the texture.
  9. Serve: When you’re ready to serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. This makes scooping so much easier. Drizzle with extra caramel sauce and a sprinkle of flaky sea salt before serving.

Notes

Make the caramel the day before for best results. For dairy-free, use full-fat coconut cream and dairy-free sweetened condensed milk. For a lower-sugar version, use sugar-free sweetened condensed milk (texture will be softer). Store in an airtight container for up to 2 weeks.

Nutrition

Keywords: no-churn ice cream, salted caramel ice cream, homemade ice cream, easy ice cream, 4-ingredient ice cream, no ice cream maker

Find it online: https://noshbelle.com/homemade-no-churn-salted-caramel-ice-cream-easy-4-ingredient-recipe/