Description
A simple, no-churn salted caramel ice cream made with just sweetened condensed milk, heavy cream, and caramel sauce. It requires no ice cream machine and results in an impossibly smooth, rich, and creamy dessert.
Ingredients
Scale
- 1 can (14 oz / 397g) sweetened condensed milk
- 2 cups (480ml) heavy whipping cream (cold, at least 35% fat)
- 1 cup (240ml) salted caramel sauce (homemade or store-bought, room temperature)
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- Optional: ½ cup toffee bits
- Optional: Sea salt flakes for garnish
Instructions
- Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.
- Ensure caramel sauce is at room temperature and pourable; warm slightly if necessary.
- Pour cold heavy cream into a large mixing bowl.
- Using an electric mixer on medium-high speed, whip the cream until stiff peaks form (be careful not to over-whip).
- In a separate medium bowl, whisk together sweetened condensed milk, caramel sauce, salt, and vanilla extract until smooth.
- Gently fold the condensed milk mixture into the whipped cream using a spatula. Cut down through the center, scrape the bottom, and fold over. Rotate the bowl and repeat until no white streaks remain. Do not overmix.
- If using toffee bits, fold them in gently now.
- Pour the mixture into the prepared loaf pan and smooth the top.
- Sprinkle with sea salt flakes if desired.
- Cover tightly with plastic wrap or a lid and freeze for at least 4-6 hours, preferably overnight (24 hours for best texture).
- To serve, lift the ice cream out of the pan using the parchment overhang. Let sit at room temperature for 5-10 minutes to soften before scooping.
Notes
Keep all ingredients cold, especially the cream, for best whipping results. Ensure caramel is at room temperature to prevent melting the whipped cream. Fold gently to maintain airiness. This recipe is naturally gluten-free if using certified gluten-free caramel and mix-ins.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice or scoop fro
- Calories: 380
- Sugar: 38
- Sodium: 120
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 42
- Protein: 5
Keywords: no-churn ice cream, salted caramel ice cream, homemade ice cream, easy dessert, 3 ingredient dessert, summer dessert, gluten-free dessert