Salted Caramel Ice Cream
No-churn Salted Caramel Ice Cream that’s rich, creamy, and swirled with sweet-salty magic. Made with just a few ingredients, this feel-good dessert is a mood-fixer and a crowd favorite — even when life gets messy.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Loaf pan 9x5 inch
- Butter knife for swirling
- Plastic wrap or lid for covering
Ingredients
- 2 cups heavy whipping cream – this one’s the queen. Don’t skip her.
- 1 can 14 oz sweetened condensed milk – makes it dreamy and smooth
- 3/4 cup salted caramel sauce – store-bought or homemade you do you
- 1 tsp vanilla extract – because duh
- 1/2 tsp sea salt flakes – trust me this is the glow-up moment
- Optional: crushed pretzels or toffee bits – for that crunchy pop
Instructions
Whip It Like You Mean It
- Pour your cold heavy cream into a big ol’ bowl and whip it until you’ve got soft, fluffy peaks. I used a hand mixer and prayed it wouldn’t splatter everywhere (it did, but we move). You’re aiming for light and airy — like whipped clouds.
Fold and Flirt
- In a separate bowl, mix your condensed milk, vanilla, and a big ol’ spoonful of caramel sauce. Fold this golden mix gently into the whipped cream. Be sweet to it, babe — no aggressive stirring. This step is where it all comes together… and where I accidentally dumped in too much caramel once and made a sticky mess. Still delicious, though.
Swirl City
- Pour half of your dreamy mix into a loaf pan. Drizzle caramel. Add a pinch of salt. Repeat with the second half. Then grab a butter knife and swirl it around like you’re painting edible art. It doesn’t have to be perfect (mine never is), but it will look stunning.
Freeze That Beauty
- Pop it into the freezer uncovered for about 4 hours, then cover it with plastic wrap and freeze overnight for the full vibe. When you’re ready to serve, let it sit out for 5–10 minutes to scoop like a dream.
Notes
- For best swirls, slightly warm thick caramel sauce (but don’t overheat).
- Sea salt flakes give the best flavor and texture — avoid table salt.
- Freeze uncovered first to prevent ice crystals, then cover for freshness.
- Add-ins like crushed pretzels or toffee bits add crunch and fun flavor pops.
- Stores well up to 2 weeks in an airtight container — though it rarely lasts that long!