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Salted Caramel Ice Cream

No-Churn Salted Caramel Ice Cream Recipe

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2 cups cold heavy cream
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cut into pieces
  • ½ cup heavy cream (for caramel), warmed slightly
  • 1 tsp flaky sea salt, plus more for sprinkling

Method
 

  1. Whip the cold heavy cream to stiff peaks with a mixer, 3 to 4 minutes.
  2. In another bowl, whisk the condensed milk, vanilla, and a pinch of salt until smooth.
  3. In a saucepan over medium heat, melt sugar until deep amber, then whisk in butter, then warm cream. Stir in flaky salt and cool for 10-15 minutes.
  4. Fold the whipped cream into the condensed milk mixture gently until no streaks remain.
  5. Layer half the base in a pan, drizzle with half the caramel, add remaining base and caramel, and swirl. Cover and freeze at least 6 hours.
  6. Let sit 5-10 minutes, scoop, and serve with extra flaky salt if desired.

Notes

Freeze the ice cream for at least 6 hours, though overnight gives the best texture. Use a metal pan for faster, more even freezing. The caramel can be made ahead and refrigerated; reheat gently before swirling.