Description
A rich, silky no-churn ice cream made with heavy cream, sweetened condensed milk, and homemade salted caramel swirls. It requires no ice cream maker and delivers a creamy texture with minimal active effort.
Ingredients
Scale
- 2 cups heavy whipping cream (cold)
- 1 can (14oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (cubed, room temperature)
- 1/2 cup heavy cream (warm or room temperature)
- 1 teaspoon flaky sea salt
Instructions
- Pour granulated sugar into a medium saucepan over medium heat. Let it melt without stirring until it turns a deep amber color (5-7 minutes).
- Carefully add the cubed butter to the caramelized sugar; it will bubble violently. Stir until the butter is melted.
- Slowly pour in the warm heavy cream while stirring constantly. It will bubble again. Stir in the flaky sea salt.
- Let the caramel sauce cool completely. It will thicken as it cools. Refrigerate for 20 minutes if in a rush.
- Pour the cold heavy whipping cream into a large mixing bowl. Whip on medium-high speed until stiff peaks form (3-5 minutes).
- Pour the sweetened condensed milk and vanilla extract over the whipped cream.
- Gently fold the mixture with a spatula until just incorporated, being careful not to deflate the air in the cream.
- Stir half of the cooled caramel sauce into the ice cream base. Dollop the remaining half on top in random spots.
- Gently swirl the remaining caramel into the base with a knife to create ribbons. Do not overmix.
- Pour the mixture into a prepared 9×5 inch loaf pan lined with parchment or plastic wrap. Smooth the top.
- Cover tightly and freeze for at least 6 hours, preferably overnight.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for scooping.
Notes
Ensure the heavy cream is very cold for best whipping results. Chilling the mixing bowl and beaters in the freezer beforehand can help. Do not skip the salt, as it balances the sweetness. If using salted butter for the caramel, reduce the added flaky sea salt. Store in an airtight container in the freezer for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8
- Calories: 380
- Sugar: 38
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 42
- Protein: 4
Keywords: no-churn ice cream, salted caramel ice cream, homemade ice cream, easy dessert, frozen dessert, caramel swirl, heavy cream, sweetened condensed milk