Luscious no-churn salted caramel ice cream has a rich creamy texture like a summer dream. This decadent treat boasts vanilla ice cream with swirls of salted caramel. The type scooped into waffle cones at ice cream shops along the seaside boardwalk.
You don’t need an ice cream machine for this unfussy no-churn recipe. The ice cream base comes together in the bowl of a stand mixer, then transferred to a metal loaf pan (or a freezer-safe container). Thick ribbons of caramel sauce are swirled on top before the mixture is frozen until set.
During these uncertain times when the price of groceries is high, it’s the perfect recipe to make when you have leftover heavy cream in the fridge. It’s a great way to use it up, prevent food waste, and experience food joy.
This salted caramel ice cream is rich, creamy, salty and sweet. The taste and texture are perfectly balanced for a luxurious, satisfying mouthfeel.
Serve sea salt caramel ice cream on warm spring days and hot summer afternoons. Present it in glass dessert dishes with thick drizzles of caramel sauce on top. It tastes like heaven. Add dollop of whipped cream and a Maraschino cherry. You can even make and share a banana split.
Add large rounded scoops of sea salt caramel ice cream to waffle cones for on-the-go enjoyment. The sweet buttery flavor with have you absolutely smitten with this easy no-churn recipe. There’s happiness in every lick!
On special occasions like birthday parties, make ice cream sandwiches. Take 2 large disks of chocolate cake made with this simple whoopie pies recipe. Instead of marshmallow fluff filling, spread a thick layer of salted caramel ice cream between the chocolate rounds and sandwich them together.
Sea Salt Caramel Sauce: You can buy it at the market (like Mrs. Richardson’s, Ghirardelli, or Guittard), or make a batch at home in 15-minutes with this easy salted caramel sauce recipe (image of our homemade caramel below).
For the Ice Cream
- Heavy Whipping Cream: This is the same as “heavy cream.” This ingredient must be used cold, straight from the fridge. It adds creaminess and richness to salted caramel ice cream, providing that all-important mouthfeel.
- Sweetened Condensed Milk: Adds additional creaminess to the mixture with the ideal amount of sweetness.
- Pure Vanilla Extract: It enhances the flavor of the sea salt caramel within the ice cream. I prefer using Mexican vanilla extract for its delicious buttery taste with bakery aroma.
- Caramel Sauce: This ingredient gives the salted caramel ice cream its rich, sweet buttery flavor.
RECIPE PREP: Make sea salt caramel and and chill it in the fridge (unless using store-bought). Line a 9×5 metal loaf pan with parchment paper. Chill it in the freezer along with the bowl and paddle from a stand mixer.
- STEP 1: Pour heavy cream into the chilled bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3 to 4 minutes, or until stiff peaks form.
- STEP 2: Unhook and remove the bowl from the stand mixer. Pour in the sweetened condensed milk, vanilla extract, and 1/4 cup salted caramel sauce.
- STEP 3: With a rubber spatula, fold the creamy mixture together until well combined.
- STEP 4: Transfer half of the ice cream base into the prepared loaf pan. Drizzle 2 to 4 tablespoons caramel sauce on top.
- STEP 5: Add remaining ice cream base to the metal loaf pan. Spread it into an even layer, and smooth it out on top. Cover and freeze 2 hours, or until thick and creamy (the consistency of soft-serve ice cream).
- STEP 6: Remove pan from freezer. With a spoon, swirl in 2 to 4 tablespoons caramel sauce on top. Tightly wrap loaf pan in a double layer of plastic wrap and return to the freezer until fully set (an additional 3 to 4 hours, but preferably overnight). The consistency should be firm and scoopable.
These are the most commonly-asked questions for making the BEST salted caramel ice cream, and the most helpful answers for recipe success.
No. This easy no-churn salted caramel ice cream comes together in the bowl of a stand mixer. For freezing, we use a metal loaf pan. But you can also use a plastic freezer-safe container with tight-fitting lid.
Add Heath English toffee bits, butterscotch morsels, mini chocolate chips, Rollo candies, hand-snapped salted pretzels, chopped Oreo cookies, macadamia nuts, or pecan pieces. Layer them in when transferring the ice cream base from mixing bowl to freezer container.
It can last 10 days to 2 weeks when stored in a container with a tight-fitting lid (preferably an insulated container), and placed at the back of your freezer to avoid temperature changes. This article from Serious Eats discusses the best way to store ice cream in your freezer.
Store-bought ice cream contains stabilizers like milk powder, xanthan or guar gum, gelatin, cream cheese, or starches. These stabilizers are used to bind and trap liquids in the ice cream to reduce melting. They also add to the overall firm texture of the scoopable dessert. Normally, homemade ice cream does not contain these types of stabilizers.
MORE COOL SUMMER DESSERTS
When the temperature rises it’s time for cool refreshing desserts! Beat the heat with these delicious summer treats. Save your favorite recipes for later. Print them out, or pin them to Pinterest.
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated this the BEST no-churn salted caramel ice cream! They loved the rich creamy flavor with delicious full-bodied mouthfeel.
They appreciated the ribbons of salted caramel incorporated in 2 layers for even flavor distribution. They commented on how this special dessert delivers comfort, satisfaction, and overall happiness.
If you enjoyed this vanilla ice cream with salted caramel swirl recipe, give it a 5-star rating in the comments. Then be a recipe hero. Share it with a friend.Print
This no-churn salted caramel ice cream is rich, creamy and decadent. It’s the perfect cold summer treat on hot-weather days. Serve in ice cream dishes or waffle cones with an extra drizzle of caramel sauce.
- 2 cups cold heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 3/4 cup salted caramel sauce (homemade or store-bought), divided
RECIPE PREP: Make salted caramel sauce and and chill it in the fridge (unless using store-bought). Line a 9×5 metal loaf pan with parchment paper. Chill it in the freezer along with the bowl and paddle attachement from a stand mixer.
- Pour heavy cream into the chilled bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 2 minutes or until stiff peaks form.
- Unhook and remove the bowl from the stand mixer. Pour in the sweetened condensed milk, vanilla extract, and 1/4 cup salted caramel sauce. With a rubber spatula, fold the creamy mixture together until well combined.
- Transfer half of the ice cream base into the prepared loaf pan. Drizzle 2 to 4 tablespoons caramel sauce on top. Add remaining ice cream base. Spread it into an even layer. Smooth it out on top. Cover and freeze 2 hours, or until thick and creamy (consistency of soft-serve).
- Remove pan from freezer. With a spoon, swirl in 2 to 4 tablespoons caramel sauce on top. Tightly wrap the loaf pan in a double layer of plastic wrap. Return to freezer until fully set (an additional 3 to 4 hours, but preferably overnight). When it’s ready, the consistency should be firm and scoopable.
HOW TO STORE ICE CREAM: Press a piece of parchment paper (or plastic wrap) directly down on the surface of the ice cream to protect it from air and minimize ice crystal formation. Then attach a tight-fitting lid. If using a metal loaf pan, protect the surface of the dessert with parchment paper then tightly wrap pan in a double layer of plastic wrap. Always store ice cream at the back of the freezer to avoid abrupt temperature changes (from opening and closing the freezer) which cause freezer burn.
- Prep Time: 10 Minutes
- Freeze Time: 5 Hours
- Cook Time: 0 Minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Keywords: Salted Caramel Ice Cream, Sea Salt Caramel Ice Cream, Salted Caramel Ice Cream Recipe, Caramel Ice Cream
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