Taking on the task of making your own homemade ice cream can sometimes be enough to throw in the towel and wait for the ice cream man to drive by.
But there’s a way to avoid this time-consuming task… Say hello to one of your new favorite kitchen hacks, a homemade no churn ice cream recipe!
Today we tackle the Salted Caramel No-Churn Ice Cream, you get the flecks of the sea salt, highlighted by the caramel’s buttery sweetness. It almost sounds too good to be true, but it isn’t!
Dessert just got sinfully delicious and easy.
This homemade no churn ice cream recipe base consists of heavy cream and a can of sweetened condensed milk. You know why? Because that’s it. 2 ingredients. No eggs, no custard, no machines. From there you can add all the flavors! The options are endless!
A Salted Caramel No-Churn Ice Cream is so rich, creamy, and delicious it almost seems impossible that it is made without an ice cream maker!
It’s nice to know that you’re never more than a step away from homemade ice cream—for whenever that craving hits.
Homemade No Churn Ice Cream Recipe
We start off with the no-churn base.
- Sweetened Condensed Milk or Dulce de Leche
- Heavy Cream.
Whip the heavy cream into stiff peaks. Fold in the can of sweetened condensed milk, this will add a silky, creamy texture! Add in any flavors and pour into container. Use whatever deep pan you have. A loaf pan or airtight container works great! You don’t need to grease it!
Why You Will Love No Churn Ice Cream
- No ice cream maker required.
- Ready to be devoured after a few hours in the freezer.
- The recipe base consists of only 2 ingredients.
- It’s a very, very creamy ice cream.
You know how sometimes ice cream can be a wee bit too hard? (Wow okay, I actually AM 65 years old.) Well, this no-churn is more on the soft side. Furthermore, if you’re cool with soft–serve you can enjoy it within four hours!
Scoop it out & voila!
Also, you need a BOWL. Like a soup bowl. None of this teeny tiny 5 ounce ramekin stuff.
Only 2 Parts To Salted Caramel No-Churn Ice Cream
- Salted Caramel
- Ice Cream base
As none of these ingredients contain much water you don’t get any ice crystals. No ice crystals – no need to churn!
Start by preparing the Salted Caramel first. You can use store-bought as well!
The first step is to caramelize the sugar. Use a medium saucepan on medium heat and a heatproof spatula, stirring constantly. Add butter and heavy cream and let it boil. Lastly, add the salt. Allow to cool completely. That’s it.
Tips For Homemade Caramel
- Have everything weighted out & ready to go when you make the caramel.
- Keep your eyes on the sugar. It can turn very quickly.
- Be careful when cooking over the stove. By using hot liquid, butter, and cream, it may splatter. Use kitchen gloves if needed!
Now we basically put everything together!
Place a third of the ice cream into a freezer-safe container and drizzle about 2 Tbsp of the salted caramel on top. Repeat until there’s no ice cream left.
Salted Caramel No Churn Ice Cream
- Stand mixer fitted with whisk attachment OR large mixing bowl with a handheld mixer
- Freezer-safe container
Salted Caramel (Optional)
- 200 g Granulated sugar
- 90 g Unsalted butter, cut in cubes, at room temperature
- 125 g Heavy cream, luke-warm
- 1 tsp Flaky sea salt
No-Churn Ice Cream
- 1 305g Can of sweetened condensed milk We don't have the 14 oz. Feel free to use that if you can!
- 500 ml Heavy cream
- 1 tsp Vanilla extract
- 120 ml Salted Caramel + 1 tsp for garnish (either storebought or homemade)
- Put the granulated sugar in a medium saucepan over medium heat. Stirring constantly, using a heat resistant rubber spatula or wooden spoon. Sugar will start to clump, then melt into a thick, amber-colored liquid. Be careful not to burn yourself.
- Once sugar is completely melted, remove from the heat and immediately stir in all the butter until melted (2 mins). Be careful! The caramel will bubble rapidly when the butter is added.
- Once the butter is incorporated, add the warm cream and stir well, allow the mixture to boil for 1 minute. Remove from heat and stir in 1 teaspoon of salt. Pour it into a glass jar. Allow to cool completely.
- Cover tightly and store for up to 1 month in the refrigerator. before using, reheat in the microwave or on the stove to desired consistency.
No-Churn Ice Cream
- In the bowl of a stand mixer fitted with a whisk attachment or a large mixing bowl with a handheld mixer, add the heavy cream. Starting at a low speed then slowly increase to high speed, whip until the cream forms stiff peaks. (2-3mins)
- Add the sweetened condensed milk and vanilla extract into the whipped cream, then beat on low speed until just combined.
- Pour ⅓ of the ice cream mixture into a freezer-safe container.Drizzle about 2 Tbsp of the salted caramel on top. Pour the second third of ice cream, drizzle with salted caramel.Repeat the process once more.Cover the container with plastic wrap and freeze until solid, at least 6-7 hours, preferably overnight.
- Scoop, serve, and enjoy!
Adapted from Martha Stewart’s very popular no-churn method!
Salted Caramel No-Churn Ice Cream Variations
- Add booze: 1-3 Tbsp bourbon or brandy, the more bourbon you add, the softer the ice cream’s consistency will be.
- Add crunch: pretzel pieces.
Storing No-Churn Ice Cream
You can prepare the ice cream and freeze for up to 2 weeks. When using a loaf pan, cover tightly with plastic wrap & aluminum foil.
Take out of the freezer 10mins before eating!
Storing Homemade Salted Caramel
You can make this caramel in advance. Store up to 1 month in the fridge, covered tightly! Or freeze in an airtight container up to 3 months. Let it thaw in the fridge or at room temperature, then warm up before using.
Before using the caramel, let it soften slightly at room temperature or microwave it in 15 second bursts to soften.
If you make this Homemade No Churn Ice Cream Recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.