Description

A creamy, rich homemade ice cream that requires no ice cream maker, featuring a perfect balance of sweet and salty caramel flavors. Easy to make with simple ingredients and ready to enjoy after freezing.

Ingredients

Scale

2 cups (480 ml) cold heavy cream
1 can (14 oz / 396 g) sweetened condensed milk
½ cup (120 ml) caramel sauce, plus extra for drizzling
1 teaspoon sea salt flakes
1 teaspoon vanilla extract
Optional add-ins: ½ cup chopped toasted pecans or walnuts
Optional add-ins: ½ cup chocolate chips or chunks

Instructions

Whip the cold heavy cream on medium-high speed with an electric mixer until soft peaks form (about 5-7 minutes).
Gently fold in the sweetened condensed milk and vanilla extract using a rubber spatula until smooth and creamy.
Reserve 2 tablespoons of caramel sauce for drizzling. Fold the remaining caramel sauce and sea salt flakes into the mixture gently.
If using, fold in optional mix-ins like nuts or chocolate chips.
Spoon the mixture into a freezer-safe container. Drizzle the reserved caramel sauce on top and swirl with a knife or skewer.
Cover tightly and freeze for at least 6 hours or overnight until firm.
Before serving, let the ice cream sit at room temperature for 5 minutes if too hard to scoop.

Notes

Use cold heavy cream for best whipping results and avoid ultra-pasteurized cream if possible. Fold ingredients gently to preserve fluffiness and avoid icy texture. Freeze airtight and cover surface with plastic wrap to prevent ice crystals. Let ice cream soften slightly before scooping for best texture. High-quality caramel sauce enhances flavor. Optional espresso powder (¼ teaspoon) can boost caramel flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving (about ½ c
Calories: 310
Sugar: 32
Sodium: 120
Fat: 18
Saturated Fat: 11
Carbohydrates: 35
Protein: 4

Keywords: salted caramel, no-churn ice cream, homemade ice cream, easy dessert, caramel ice cream, summer dessert