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No Churn Salted Caramel Ice Cream

A decadent, creamy dessert that blends rich caramel flavors with light whipped cream, perfect for summer treats or family gatherings.
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Prep Time 15 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups heavy whipping cream, cold Using a high-fat content cream will produce the richest texture.
  • 1 can sweetened condensed milk (14 ounces) This is the secret ingredient that adds creaminess and sweetness.
  • 1 teaspoon vanilla extract Always go for pure vanilla extract for the best flavor.
  • 1/4 teaspoon kosher salt Enhances the caramel flavor and balances the sweetness.
  • 1 cup caramel sauce Use homemade for the ultimate flavor.

Method
 

Preparation
  1. Chill your 9x5-inch loaf pan in the freezer to help your ice cream set faster.
  2. In a stand mixer, add the cold heavy cream and beat until stiff peaks form, typically taking about 3-5 minutes.
  3. In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, kosher salt, and 1 cup of the whipped cream. Stir gently until well mixed.
  4. Gently fold the rest of the whipped cream into the sweetened condensed milk mixture to keep it light and airy.
  5. Pour half of the mixture into the chilled loaf pan and drizzle with half of the caramel sauce, then pour in the remaining mixture and top with more caramel sauce.
  6. Using a knife, gently swirl the caramel into the cream mixture avoiding over-swirl, so patches of caramel remain.
  7. Cover with plastic wrap and freeze for at least 5 hours or overnight for best results.
  8. Serve scoops of the ice cream and enjoy it with cookies or alongside pie.

Notes

For best results, ensure heavy cream is chilled before whipping. Store in an airtight container for up to two weeks. To serve again, let it soften slightly at room temperature before scooping.