This No Churn Salted Caramel Ice Cream Recipe is made without an ice cream maker, making it an easy homemade ice cream recipe that is totally delicious!
After I made No Churn Chocolate Ice Cream earlier this summer and found out the deliciously dangerous secret of just how easy it is to make homemade ice cream without an ice cream maker, I couldn’t be stopped for weeks!
I wanted to make every flavor under the sun, including my Mom’s favorite and mine, Salted Caramel Ice Cream!
My Mom came out to visit me a couple of weeks ago (did you catch her guest appearance on “29 Minute Meals” Live?!) to help with some video production and general adulting that I can’t possibly do by myself, because adulting is hard y’all!
To thank her for all of the help with the whole adulting thing, I made her Salted Caramel Ice Cream, with my new no-churn, no-need-for-an-ice-cream-maker method!
It was so insanely good, I couldn’t wait to share it on the blog! I made my easy homemade salted caramel, which I’ve used in recipes like Salted Caramel Cinnamon Rolls and Salted Caramel Pecan Monkey Bread in the past. I then whipped it into my easy homemade ice cream recipe, and ba-da-boom, after freezing for 5 hours we had delicious Salted Caramel Ice Cream!
- ½ cup granulated sugar
- 3 tbsp butter
- 2 ¼ cups heavy cream (divided)
- 1 tsp sea salt
- 14 oz can sweetened condensed milk
- 1 tbsp vanilla extract
Heat the sugar in a small saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid. Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes. Slowly, drizzle in ¼ cup of heavy cream while stirring constantly. Allow the mixture to boil for 1 minute. Remove from the heat, transfer to a heat-safe bowl and stir in the salt. Place the bowl of salted caramel over another bowl filled with ice and let cool to room temperature.
In the meantime, whip the remaining 2 cups of heavy cream with a mixer on medium-high speed until firm peaks form, about 2-3 minutes.
Once the caramel is cooled to room temperature, mix in the can of sweetened condensed milk and vanilla extract.
Fold the whipped heavy cream into the mixture.
Transfer to a 2 quart container.
Cover and freeze for 5 hours, or overnight.
Grab a scoop and add it to a cone or cup!
Cheers to easy, salted caramel ice cream deliciousness!
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