DO I NEED AN ICE CREAM MACHINE FOR THIS RECIPE?

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.

WHAT ARE GOOD MIX-INS FOR SEA SALT CARAMEL ICE CREAM?

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.

HOW LONG WILL HOMEMADE ICE CREAM LAST IN THE FREEZER?

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 .

WHY DOES HOMEMADE ICE CREAM MELT FASTER THAN STORE-BOUGHT?

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.

Salted Caramel Ice Cream | No Churn Recipe

SALTED CARAMEL ICE CREAM

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5 from 4 reviews

Author: Denay DeGuzman
Total Time: 5 Hours 10 Minutes
Yield: 1 Quart 1x

Description

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.

Ingredients

Units Scale

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

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Instructions

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.

Equipment

Loaf Pan 1.25 Pound

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Rubber Spatula

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Stand Mixer

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Notes

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

Find it online: https://www.confettiandbliss.com/salted-caramel-ice-cream/