No-Churn Salted Caramel Ice Cream
Try this super simple No-Churn Salted Caramel Ice Cream! It’s a combination of flavors everyone can enjoy, and you can make it right at home!
Servings: 8 servings
Equipment
Ingredients
- 2 cups heavy cream cold
- 1 can sweetened condensed milk 14oz.
- 1 teaspoon vanilla extract
- ½ teaspoon flaky kosher salt
- ¾ cup caramel sauce
- waffle cones and extra caramel for serving
Instructions
- Place a loaf pan into the freezer to chill.
- In a large mixing bowl, blend the cold cream with an electric mixer until stiff peaks form.
- Gently stir in the condensed milk, vanilla extract, and kosher salt.
- Remove the loaf pan from the freezer and pour one-third of the cream mixture into the loaf pan.
- Pour 1/4-cup of caramel sauce over the top of the cream mixture and use a butter knife or toothpick to swirl the sauce. Next, pour another one-third of the cream mix into the pan, followed by 1/4-cup of caramel sauce. Repeat with the remaining cream mixture and caramel and swirl the top with the butter knife.
- Cover the loaf pan with plastic wrap and place it in the freezer, and chill for 4-6 hours in a level spot until the ice cream is set.
- Serve as is or with a waffle cone and extra caramel sauce. Enjoy!
Notes
- This recipe makes about 1 quart.
- Store leftovers in an airtight container in the freezer for 3-4 weeks or store in the loaf pan with plastic wrap for up to 1 week.
Nutrition
Serving: 0.5cup | Calories: 408kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 297mg | Potassium: 255mg | Sugar: 41g | Vitamin A: 1026IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 0.2mg
