This homemade salted caramel ice cream doesn’t require an ice cream maker or any fancy equipment… just 4 ingredients, a mixer, and a freezer!
It’s seriously hard to believe that summer is just around the corner, especially considering the fact that we have spent all of spring in quarantine. Regardless, I always think the start of summer is something to celebrate. And even though we’re about a month away… you should still make my salted caramel ice cream 🙂
I have always been a huge fan of ice cream, and I especially love the rich and creamy kind (side note: if you’re wondering, my favorite shops here in LA are Jeni’s Splendid Ice Cream and Salt & Straw). And one of my all-time favorite flavors is salted caramel. I don’t think I need to say much there… right? You get it. So it was only natural that we kick off the season with some homemade, no-churn salted caramel ice cream.
The caramel I’m using here is canned dulce de leche. You can make your own, but you can also find this in almost any grocery store. I like to keep things easy around here, if you can’t tell 😉 I use this stuff A LOT… like in my caramel cookie bars, my homemade Twix cookies, and my caramel apple dip.
Why You’ll Love This Salted Caramel Ice Cream…
- Simply because it doesn’t require an ice cream maker, and only calls for 4 ingredients.
- It’s sweet, and rich, and creamy, and delicious.
- The sea salt is the absolute perfect finishing touch, so I’d really recommend against leaving it out if you can help it.
What You’ll Need…
- The essentials: heavy whipping cream + sweetened condensed milk.
- The flavor: dulce de leche + sea salt.
How To Make No-Churn Salted Caramel Ice Cream…
You’ll start with a pint of heavy whipping cream, and a can of sweetened condensed milk. Pour both into your bowl and, using a hand mixer or stand mixer with the whisk attachment, beat the whipping cream and condensed milk together. I use my stand mixer, and I will say this part takes a little bit. Just stick with it and keep your mixer running on medium speed until the mixture starts to thicken and you see soft peaks forming.
Line a loaf pan with parchment paper. If you don’t have a loaf pan, you can easily use a bowl or tupperware, as long as it’s deep and can be covered up.
Pour half the ice cream mixture into your pan, then swirl in your dulce de leche. I use canned dulce de leche because it’s easy, it’s delicious, and because it doesn’t have any corn syrup like other store-bought caramel sauces. The dulce de leche is thick, so drop a few dollops right on top of your ice cream with a spoon, then use a fork to swirl it in so that it’s nice and incorporated. Sprinkle a pinch of sea salt.
Then pour the rest of the ice cream on top of that. Finish off with the rest of your dulce de leche (swirling with a fork again — it will sink into the ice cream, but that’s totally ok) and another pinch of sea salt.
That’s all there is to it! Cover and pop your loaf pan into the freezer for at least 6 hours, but I’d really recommend leaving it in overnight if you can.
Salted Caramel Ice Cream – Gluten Free, Eggless
- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk
- ¾ cup dulce de leche
- 2 pinches sea salt
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream with the sweetened condensed milk until the mixture thickens and peaks form.
- Pour half of the ice cream mixture into a loaf pan lined with parchment paper. Add half of the dulce de leche, using a fork to swirl and incorporate into the mixture, and top with a pinch of sea salt.
- Repeat step #2 with the rest of the ice cream, finishing with the remaining dulce de leche and another pinch of sea salt.
- Cover with foil and freeze for at least 6 hours or overnight.
- If your dulce de leche is thick, like mine was, you’ll find it easier to drop dollops using a tablespoon right onto the ice cream, then use a fork to swirl and incorporate.
- Make sure the heavy whipping cream is cold.
- If you don’t have a loaf pan, tupperware can also work just fine.
Did you make my salted caramel ice cream? Tag me on Instagram @justastastyblog and #justastastyblog.