Salted Caramel Ice Cream (No Churn)

Name: Salted Caramel Ice Cream (No Churn)
Prep time: 15 min
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 1 1/2 cups Caramel sauce; 2 cups heavy cream; ½ teaspoon coarse salt; 2 teaspoons vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Course
Dessert
Cuisine
European, South American, Fusion, American, International

Salted Caramel Ice Cream (No Churn)

Iris Warren

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Easy recipe for homemade salted caramel ice cream, this simple recipe can be made without an ice cream maker and only uses four simple ingredients: caramel sauce, heavy cream, vanilla, and salt.

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Ingredients

Servings

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

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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.