This no-churn salted caramel ice cream is the most perfect ice you will ever try! It’s perfectly balanced between sweet + salty! <3
I have been on a caramel roll recently! I made homemade salted caramel for the first time last week, and it turned out INCREDIBLE! Like, seriously so good. Since then, I’ve experimented a bit with what I can do within the wild world of caramel.
If you follow my Instagram, you saw that on my brother’s birthday (btw
Creamy salted caramel no-churn ice cream. By no one’s surprise, it turned out absolutely perfect and I’m gonna tell you exactly how I made it. 😉
Secrets to the Perfect Caramel Ice Cream
The caramel is obviously going to be a pretty important part. I found that using about half of this recipe was the perfect amount! Also, I added a lil more heavy cream than the recipe called for because when the caramel is in the freezer, it stiffens up a bit and we wanna keep it creamy and loose in the ice cream.
If you like the combo of salt and caramel, mix a
Texture
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The creaminess is arguably the most important part. I achieve a really creamy no-churn ice cream by whipping heavy whipping cream in a mixer until it reaches soft peaks. It’s really important to watch the cream at this step! Once it reaches soft peaks, do not keep whipping. If you do, the liquids and fat will separate and the only thing you’ll be able to do with it at that point is to make butter. :/ (I’ve done this before and I ended having to throw away the ice cream base. Woops!)
No-Churn Salted Caramel Ice Cream Recipe
AuthorbasilanddillDifficultyBeginnerWith a stand mixer, whip the heavy whipping cream until it reaches soft peaks. (See notes.) Then add a little dash of whole milk and mix just until its combined. Lastly, add sweet + condensed milk to the whipped cream. Mix those two until they are also just combined.
Pull out a round baking pan and a sheet of parchment paper a little bit bigger than the pan. Fit the paper into the pan (like in the pictures above) and pour in the ice cream. Fold the room temp salted caramel into the ice cream and put it into the freezer.
Let the ice cream rest in the freezer for at least 2-3 hours. (Or as long as you can wait ;)) Top it with some chopped walnuts and serve immediately. Enjoy! <3
Ingredients
Directions
With a stand mixer, whip the heavy whipping cream until it reaches soft peaks. (See notes.) Then add a little dash of whole milk and mix just until its combined. Lastly, add sweet + condensed milk to the whipped cream. Mix those two until they are also just combined.
Pull out a round baking pan and a sheet of parchment paper a little bit bigger than the pan. Fit the paper into the pan (like in the pictures above) and pour in the ice cream. Fold the room temp salted caramel into the ice cream and put it into the freezer.
Let the ice cream rest in the freezer for at least 2-3 hours. (Or as long as you can wait ;)) Top it with some chopped walnuts and serve immediately. Enjoy! <3
Notes
- Be really careful when whipping your heaving whipping cream! Once it reaches soft peaks, stop whipping. If you continue, the liquids and fat will separate and the only thing you’ll be able to make is butter. :/
- About 20 minutes before you start making your ice cream, pull the caramel out of the fridge so it has some time to soften/loosen up. If its still not almost room temp by the time you fold it into the ice cream, pop it into the microwave for 10 seconds at a time.