Salted Caramel Ice Cream (No Churn)
This No Churn Salted Caramel Ice Cream recipe is a game-changer for dessert lovers. It’s creamy, rich, and boasts a perfect balance of sweet and salty flavors—all without the need for an ice cream maker and no eggs required!
No churn salted caramel ice cream is a delicious and easy-to-make dessert that doesn’t require any special equipment! It seriously rivals any store-bought version, and you might not want to buy ice cream from the store ever again! Although making ice cream takes some time due to the time it takes to freeze, it is so worth it.
Even though this is a no-churn ice cream recipe, you can definitely use an ice cream machine if you have it!
My version of salted caramel ice cream is sweetened just by the caramel sauce. Caramel is essentially sugar, so there is no need to add extra sugar here. With its rich, creamy texture and perfect balance of sweet and salty flavors, it’s sure to become a family-favorite treat.
Ingredients You Need
For this homemade salted caramel ice cream, you only need 4 ingredients! Here’s what you’ll need:
- Caramel Sauce: You use a store-bought caramel sauce, make your own, or use dulce de leche!
- Heavy Cream: Heavy whipping cream (at least 36%-40% fat) is key in making a creamy, rich ice cream.
- Salt: To balance out the flavors, and make a “salted” caramel flavor!
- Vanilla: Vanilla adds a depth of flavor here!
How to Make Salted Caramel Ice Cream
No Churn Method:
- Mix Cream and Caramel: In a mixing bowl, combine 1 cup of the caramel sauce and 1 cup of heavy cream. Mix until well combined.
- Mix Cream and Vanilla: In a separate mixing bowl, whip the remaining 1 cup of heavy cream with vanilla extract until it reaches stiff peaks.
- Combine: Gently fold salt and caramel cream mixture into the whipped cream until fully combined.
- Add to a Container or Loaf Pan: Pour the ice cream mixture into a freezer-safe container and smooth the top.
- Add Caramel: Drizzle 1 tablespoon of caramel sauce over the top of the ice cream. Reserve the remaining caramel sauce for decoration when serving.
- Freeze: Cover the container and place it in the freezer for at least 4 hours or until firm.
- Serve: Once the ice cream is fully frozen, it’s ready to serve. When serving, drizzle the reserved caramel sauce over the individual portions and decorate as desired.
Ice Cream Maker Method:
- Combine Caramel, Cream and Vanilla: Mix 1 cup of the caramel sauce with the 2 cups of heavy cream and the vanilla extract. Mix well.
- Add to Ice Cream Maker: Pour the mix into the ice cream maker and prepare it according to the machine’s instructions.
- Add Salt: During the last minute in the ice cream maker, add the salt flakes and ¼ cup of the caramel sauce. Reserve the remaining ¼ cup of caramel sauce for decoration when serving.
- Freeze: Transfer the ice cream into a freezer friendly container and freeze it for 1-2 hours before serving.
- Serve: Serve with a drizzle of the remaining caramel sauce.
Tips & Tricks
- Whip up the cream and vanilla using a hand mixer and a mixing bowl, or a stand mixer fitted with the whisk attachment! This is the easiest way to ensure the cream is whipped to a fluffy consistency.
- Chill your ingredients! Ensure that your heavy cream is cold before whipping. You can also chill your mixing bowl and beaters for an extra boost in achieving stiff peaks quickly.
- To make scooping the ice cream easier, run the ice cream scoop under warm water briefly before using it. This helps prevent the ice cream from sticking to the scoop and allows for smoother and neater scoops.
- For a more pronounced caramel flavor, you can layer the caramel sauce within the ice cream mixture. After pouring some of the ice cream into the container, drizzle a layer of caramel sauce, then repeat the process until the container is filled. This creates ribbons of caramel throughout the ice cream.
Frequently Asked Questions
How should I serve salted caramel ice cream?
When serving the salted caramel ice cream, consider topping it with additional caramel sauce, a sprinkle of coarse salt, whipped cream, or even crushed caramel candies for added texture and visual appeal.
How long can I store homemade ice cream?
The ice cream can be stored in the freezer for up to 2 weeks. After that, it may start to develop ice crystals and lose its creamy texture.
Can I add extra mix-ins to this caramel ice cream?
Definitely! Feel free to add your favorite mix-ins such as chocolate chips or chocolate syrup, crushed nuts (peanuts, almonds, or pecans), or crushed cookies. Fold them or layer them into the ice cream base before freezing.
Can I use a different type of salt?
Yes, you can use other types of salt such as sea salt, Maldon salt flakes,fleur de sel, Himalayan salt, or just regular salt if that`s what you have available. The salt adds a nice contrast to the sweetness of the caramel.
How can I make the ice cream softer?
If your ice cream turns out too hard after freezing, you can let it sit at room temperature for a few minutes to soften before scooping. Adding a small amount of alcohol like vodka or a tablespoon of corn syrup to the ice cream mixture (before freezing) can also help keep the ice cream softer.
Salted Caramel Ice Cream (No Churn)
Ingredients
- 1 1/2 cups caramel sauce store-bought or homemade, can use dulce de leche
- 2 cups heavy cream
- ½ teaspoon coarse salt adjust to taste
- 2 teaspoons vanilla extract
Instructions
No churn salted caramel ice cream method:
- In a mixing bowl, combine 1 cup of the caramel sauce and 1 cup of heavy cream. Mix until well combined.
- In a separate mixing bowl, whip the remaining 1 cup of heavy cream with vanilla extract until it reaches stiff peaks.
- Gently fold salt and caramel cream mixture into the whipped cream until fully combined.
- Pour the ice cream mixture into a freezer-safe container and smooth the top.
- Drizzle 1 tablespoon of caramel sauce over the top of the ice cream.
- Reserve the remaining caramel sauce for decoration when serving.
- Cover the container and place it in the freezer for at least 4 hours or until firm.
- Once the ice cream is fully frozen, it’s ready to serve. When serving, drizzle the reserved caramel sauce over the individual portions and decorate as desired.
To make this salted caramel ice cream using an ice cream maker:
- Mix 1 cup of the caramel sauce with the 2 cups of heavy cream and the vanilla extract. Mix well.
- Pour the mix into the ice cream maker and prepare it according to the machine’s instructions.
- During the last minute in the ice cream maker, add the salt flakes and ¼ cup of the caramel sauce. Reserve the remaining ¼ cup of caramel sauce for decoration when serving.
- Transfer the ice cream into a freezer friendly container and freeze it for 1-2 hours before serving.
- Serve with a drizzle of the remaining caramel sauce.
Notes
- For a more pronounced caramel flavor, you can layer the caramel sauce within the ice cream mixture. After pouring some of the ice cream into the container, drizzle a layer of caramel sauce, then repeat the process until the container is filled. This creates ribbons of caramel throughout the ice cream.
- To make scooping the ice cream easier, run the ice cream scoop under warm water briefly before using it. This helps prevent the ice cream from sticking to the scoop and allows for smoother and neater scoops.
- When serving the salted caramel ice cream, consider topping it with additional caramel sauce, a sprinkle of coarse salt, whipped cream, or even crushed caramel candies for added texture and visual appeal.
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