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Lighter No-Churn Salted Caramel Ice Cream: Best Easy Recipe

no-churn salted caramel ice cream - featured image
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This lighter no-churn salted caramel ice cream is incredibly creamy and intensely flavored, made without an ice cream maker or eggs. It’s the perfect balance of rich, buttery caramel and flaky sea salt.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 (14-ounce / 397 g) can sweetened condensed milk
  • 1/2 cup (120 ml) homemade or high-quality store-bought caramel sauce
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt, plus more for garnish

Instructions

  1. Chill your large mixing bowl and the beaters from your hand mixer in the freezer for 10-15 minutes (optional but recommended).
  2. Pour the cold heavy cream into the chilled mixing bowl. Using a hand mixer on medium-high speed, whip the cream until stiff peaks form, about 3-4 minutes.
  3. Add the entire can of sweetened condensed milk and the vanilla extract to the whipped cream. Gently fold with a rubber spatula until no white streaks remain.
  4. If your caramel sauce is thick, warm it slightly in the microwave for 10-15 seconds until pourable but not hot. Let it cool for a minute.
  5. Spoon about one-third of the ice cream base into a 9×5-inch loaf pan and spread into an even layer. Drizzle about one-third of the warm caramel sauce over the top and sprinkle with a pinch of flaky sea salt. Repeat this process two more times, ending with a layer of caramel and salt on top.
  6. Using a butter knife or skewer, gently drag through the layers in a figure-eight or zigzag pattern to create swirls. Do not overmix.
  7. Press a piece of plastic wrap directly onto the surface of the ice cream, then cover the pan with a lid or another layer of plastic wrap. Freeze for at least 6 hours, preferably overnight.
  8. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Sprinkle each serving with an extra pinch of flaky sea salt.

Notes

For best texture, ensure heavy cream is very cold and chill the bowl and beaters. Do not overwhip the cream. Warm caramel just enough to be fluid but not hot. Freeze overnight for best results. The ice cream can be stored for up to two weeks.

Nutrition

Keywords: no-churn ice cream, salted caramel ice cream, lighter ice cream, easy ice cream, homemade ice cream, no machine ice cream

Find it online: https://flurpchef.com/lighter-no-churn-salted-caramel-ice-cream-best-easy-recipe/