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Creamy No-Churn Salted Caramel Ice Cream (Light & Easy)

no-churn salted caramel ice cream - featured image
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A lightened-up, no-churn salted caramel ice cream that’s incredibly creamy and easy to make without an ice cream maker. This recipe delivers the perfect balance of sweet and salty without the heavy feeling of traditional ice cream.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 1 can (14 ounces) sweetened condensed milk (low-fat version recommended)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter (cut into small pieces)
  • 1/4 cup heavy cream (room temperature)
  • 1/2 teaspoon flaky sea salt (like Maldon)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup dark chocolate chips (optional)
  • 1 tablespoon bourbon or rum (optional)

Instructions

  1. Make the salted caramel: Place 1/2 cup granulated sugar in a medium saucepan over medium heat. Let it melt without stirring for 3-4 minutes until edges turn golden. Gently swirl the pan until sugar turns a deep amber color (6-8 minutes total). Remove from heat and add 3 tablespoons butter; whisk until melted. Slowly pour in 1/4 cup room-temperature heavy cream while whisking constantly. Stir in 1/4 teaspoon flaky sea salt. Let cool for 15 minutes.
  2. Whip the cream: Pour 2 cups cold heavy cream into a large mixing bowl. Using an electric mixer, start on low speed and increase to medium-high. Whip until stiff peaks form (3-4 minutes with a stand mixer).
  3. Combine the base: In a separate bowl, whisk together 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Gently fold this mixture into the whipped cream using a rubber spatula until just combined.
  4. Layer and swirl: Spoon one-third of the cream mixture into a parchment-lined loaf pan. Drizzle one-third of the cooled caramel over the top and gently swirl with a butter knife. Repeat with remaining cream and caramel. Sprinkle flaky sea salt evenly over the top.
  5. Freeze: Cover the pan with plastic wrap or foil and freeze for at least 6 hours, preferably overnight. If adding nuts or chocolate chips, fold them in after 2 hours of freezing when partially set.

Notes

Make sure heavy cream is very cold for best whipping. Let caramel cool before adding to cream mixture to avoid melting. For best texture, freeze overnight. Press parchment paper onto surface before sealing to prevent ice crystals. Ice cream keeps up to 2 weeks in freezer.

Nutrition

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

Find it online: https://lolaspoon.com/creamy-no-churn-salted-caramel-ice-cream-light-and-easy/