Salted Caramel No-Churn Ice Cream
Description
This no-churn salted caramel ice cream takes me right back to the summer my sister and I tried making caramel for the first time—we hovered over the stove, wide-eyed, as sugar turned golden and magical. We ended up with sticky countertops, a slightly burnt batch, and a whole lot of laughter. These days, I keep it stress-free with a jar of good store-bought caramel sauce (Thank you, Portland Caramel Company, for your delicious salted caramel sauce. No shame in that game!). Swirled into a rich, creamy no-churn base with just the right touch of salt, it’s everything I love about those sweet, sticky memories—minus the mess. No ice cream maker, no fuss. Just a few simple steps and a freezer full of comfort.
Ingredients
Method
- Add cream, salt, vanilla extract, almond extract (optional), and xanthan gum (optional) to a large bowl and whip it on high until soft peaks form.
- Next, add the condensed milk and gently fold everything until well combined.
- Pour a third of the caramel sauce at the bottom of a freezer-safe container (I used a metal loaf tin).
- Then, pour half of the ice cream mixture into the container.
- Pour another third of the caramel sauce on the ice cream in the container, followed by the remaining ice cream.
- Finally, pour the remaining caramel sauce on the ice cream, and swirl the ice cream around with a clean knife to create a marbling effect.
- Store in the freezer until the ice cream sets (approximately 8 hours). Once the ice cream sets, grab a spoon and enjoy!
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