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

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This no-churn salted caramel ice cream is incredibly creamy and requires only 4 ingredients and no ice cream maker. It’s a simple, foolproof dessert that delivers rich, buttery caramel ribbons with a perfect salty-sweet balance.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 ounces / 397 grams) sweetened condensed milk
  • 1 cup (200 grams) granulated sugar
  • 1/4 cup (60 ml) water
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Make the caramel sauce: In a medium saucepan, combine 1 cup (200 grams) granulated sugar and 1/4 cup (60 ml) water. Stir gently until the sugar looks like wet sand. Place over medium heat and bring to a boil. Do not stir; instead, swirl the pan occasionally. Cook until the mixture turns a deep amber color, about 6-8 minutes. Remove from heat immediately.
  2. Add the salt and vanilla: Carefully pour in 1 teaspoon flaky sea salt and 1/2 teaspoon vanilla extract (if using). The caramel will bubble up. Let it settle for 30 seconds, then stir gently. Set aside to cool for about 10 minutes.
  3. Whip the cream: Pour 2 cups (480 ml) cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer with whisk attachment, whip on medium-high speed until stiff peaks form, about 3-4 minutes.
  4. Fold in the condensed milk: Pour the entire can (14 ounces / 397 grams) of sweetened condensed milk over the whipped cream. Gently fold with a spatula until no white streaks remain. The mixture should be thick, fluffy, and pale ivory.
  5. Swirl in the caramel: Pour about two-thirds of the cooled caramel over the cream mixture. Reserve the remaining one-third for topping. Using a knife or skewer, gently swirl the caramel through the cream mixture with a few figure-eight motions. Do not over-swirl.
  6. Transfer to the pan: Spoon the mixture into a loaf pan or freezer container. Smooth the top with a spatula. Drizzle the reserved caramel over the top and create a few more swirls on the surface.
  7. Cover and freeze: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream. Freeze for at least 6 hours, preferably overnight.
  8. Let it soften before serving: Remove from the freezer and let sit at room temperature for 5-10 minutes before scooping.

Notes

The caramel is the trickiest part: do not stir once it starts boiling, and watch the color closely to avoid burning. Let the caramel cool for about 10 minutes before adding to the cream mixture. Pressing parchment or plastic wrap directly onto the surface prevents ice crystals. For best texture, let the ice cream soften for 5-10 minutes before serving.

Nutrition

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

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