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Creamy No-Churn Salted Caramel Swirl Ice Cream

no-churn salted caramel swirl ice cream - featured image
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A quick and easy no-churn ice cream recipe featuring a creamy base with luscious salted caramel swirls, perfect for any occasion and requiring no ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter
  • ½ cup (120 ml) heavy cream (for caramel)
  • 1 teaspoon sea salt, flaky if possible

Instructions

  1. Make the Salted Caramel: In a medium saucepan over medium heat, add 1 cup (200 g) of granulated sugar. Stir constantly with a wooden spoon as the sugar melts and turns a deep amber color—about 8-10 minutes. Don’t walk away; sugar burns fast! When it’s all melted and golden, quickly stir in 6 tablespoons (85 g) unsalted butter until melted and combined.
  2. Add Cream and Salt: Remove from heat and slowly pour in ½ cup (120 ml) heavy cream, whisking constantly. The mixture will bubble vigorously, so be careful. Stir in 1 teaspoon sea salt. Let the caramel cool to room temperature while you prepare the ice cream base. This step usually takes about 20 minutes.
  3. Whip the Cream: In a large chilled mixing bowl, whip 2 cups (480 ml) cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. This takes about 3-5 minutes. You want it thick and fluffy—think cloud-like texture.
  4. Combine Sweetened Condensed Milk and Vanilla: In a separate bowl, mix 1 can (14 oz / 396 g) sweetened condensed milk with 1 teaspoon vanilla extract.
  5. Fold Ingredients Together: Gently fold the whipped cream into the condensed milk mixture using a spatula. Be careful not to deflate the cream—fold until just combined and smooth.
  6. Swirl in the Salted Caramel: Pour half of the ice cream mixture into your freezer-safe container. Drizzle half of the cooled salted caramel over the top. Using a butter knife or skewer, swirl the caramel through the ice cream gently. Repeat with the remaining ice cream and caramel. The goal is pretty ribbons, not full mixing.
  7. Freeze: Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight. The ice cream will be firm and scoopable after this time.

Notes

Chill your mixing bowl and beaters before whipping cream for best results. Stir sugar constantly when making caramel to avoid burning. Warm caramel slightly if it hardens before swirling. Do not over-swirl caramel to maintain distinct ribbons. Freeze overnight for best texture but a minimum of 6 hours is acceptable.

Nutrition

Keywords: no-churn ice cream, salted caramel, homemade ice cream, easy dessert, no ice cream maker, creamy ice cream, caramel swirl

Find it online: https://gleefulfork.com/creamy-no-churn-salted-caramel-swirl-ice-cream-recipe-easy-homemade-delight/