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Creamy homemade no-churn salted caramel ice cream with irregular caramel ribbons, a light caramel drizzle and flaky sea salt.

Creamy No-Churn Salted Caramel Ice Cream

Rich and creamy homemade no-churn ice cream made with whipped cream, sweetened condensed milk, vanilla, and ribbons of buttery homemade salted caramel—no ice cream maker required.
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Prep Time 20 minutes
Total Time 6 hours 50 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ice Cream Base
  • 2 cups cold heavy whipping cream
  • 1 can 14 ounces sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Small pinch fine salt
  • Salted Caramel
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into pieces
  • ½ cup heavy cream slightly warmed
  • ½ –¾ teaspoon fine sea salt
  • Flaky sea salt for serving optional

Method
 

  1. Prepare a 9 × 5-inch loaf pan or freezer-safe container.
  2. Measure all caramel ingredients before beginning.
  3. Heat granulated sugar in a heavy-bottomed saucepan over medium heat until melted and deep amber.
  4. Carefully add butter and whisk until incorporated.
  5. Slowly add warm heavy cream while whisking carefully.
  6. Remove from heat and stir in sea salt.
  7. Transfer caramel to a heat-safe container and cool completely.
  8. Beat 2 cups cold heavy cream until medium peaks form.
  9. In another bowl, combine sweetened condensed milk, vanilla, and a pinch of salt.
  10. Fold one-third of the whipped cream into the condensed milk.
  11. Gently fold in the remaining whipped cream in two additions.
  12. Spread one-third of the ice cream base into the prepared container.
  13. Drizzle with cooled salted caramel.
  14. Repeat with another layer of ice cream and caramel.
  15. Add the remaining ice cream mixture.
  16. Drizzle additional caramel over the surface.
  17. Swirl gently with a butter knife only a few times.
  18. Cover tightly.
  19. Freeze for at least 6 hours or overnight.
  20. Let stand for 5–10 minutes if necessary before scooping.
  21. Serve with reserved caramel and optional flaky sea salt.

Notes

  • Keep heavy whipping cream cold until you're ready to whip it.
  • Sweetened condensed milk cannot be replaced directly with evaporated milk.
  • Cool the caramel completely before adding it to the ice cream.
  • Caramel becomes much thicker as it cools.
  • Avoid overwhipping the cream.
  • Fold gently to preserve incorporated air.
  • Don't over-swirl the caramel.
  • Cover the surface tightly before freezing to help reduce ice crystals.
  • Let very firm ice cream soften briefly before scooping.