Creamy No-Churn Salted Caramel Ice Cream Recipe

Learn how to make the BEST No‑Churn Salted Caramel Ice Cream at home—no ice cream maker required. This simple recipe yields an incredibly creamy frozen dessert studded with thick ribbons of gooey salted caramel. With just a few ingredients and minimal prep, this will become a go‑to summer treat.

This salty‑sweet combo is perfect!

After perfecting a reliable no‑churn ice cream base in previous years, I set out to recreate one of my favorite flavors at home: the iconic salted caramel with caramel ribbons. The secret is generous swirls of warm, slightly salty caramel folded through a luxuriously creamy base. Each spoonful delivers a contrast of sweet and salty, and the texture of the caramel ribbons makes every bite feel special.

Thanks to the no‑churn method, this recipe takes about 15 minutes of active prep and uses only six ingredients. No ice cream machine is necessary—just a mixer, a few bowls, and a freezer. The result is silky, scoopable ice cream with bold caramel flavor.

Ingredients

• ½ cup granulated sugar
• 3 tablespoons butter – unsalted butter is recommended because salt is added to the caramel. If you must use salted butter, reduce the added salt in the caramel.
• 2 ¼ cups heavy cream, divided – full‑fat heavy cream is essential. Lower‑fat milks and non‑dairy milks will not whip into the stable whipped cream needed for a creamy no‑churn texture.
• 1 teaspoon sea salt – for the caramel
• 1 (14 ounce) can sweetened condensed milk – available in the baking aisle
• 1 tablespoon vanilla extract

Instructions

1. Prepare the salted caramel sauce: In a small saucepan over medium heat, cook the granulated sugar, stirring constantly with a wooden spoon. As the sugar melts it will turn from granular to a light amber and then a deeper caramel color—keep stirring so it melts evenly and doesn’t scorch.
2. As soon as the sugar is fully melted and a rich amber color, add the butter and stir until it has melted into the caramel, about 2–3 minutes. Use caution: caramel is extremely hot.
3. Carefully drizzle in ¼ cup of the heavy cream while stirring constantly. The mixture may bubble vigorously. Let the caramel mixture boil for 1 minute to combine, then remove from heat.
4. Transfer the caramel to a heat‑safe bowl and stir in the sea salt. Set aside to cool slightly while you prepare the ice cream base.
5. In a medium bowl, whisk together the sweetened condensed milk and vanilla extract. Set aside.
6. Use a stand mixer or electric hand mixer to whip the remaining heavy cream on medium‑high speed until stiff peaks form, about 3–4 minutes. If you don’t have a mixer you can whisk by hand, though it takes longer.
7. Gently fold the sweetened condensed milk and vanilla mixture into the whipped cream using a rubber spatula. Fold until the mixture is uniform but still light and airy.
8. Transfer the ice cream base into a 2‑quart container (metal is ideal for faster freezing). Spoon the cooled salted caramel over the top in several places.
9. Use the back of a spoon to swirl the caramel into the base, leaving visible ribbons of caramel throughout. Don’t overmix—the ribbons should remain distinct.
10. Cover tightly and freeze for at least 5 hours, or overnight, until firm. For fastest results, place the container toward the back of the freezer and not in the door.

No‑Churn Salted Caramel Ice Cream

A quick no‑churn recipe for silky homemade ice cream with ribbons of salted caramel. No ice cream maker required.

Servings: 12 scoops

Prep Time: 15 minutes

Freezing Time: 5 hours

Total Time: 5 hours 15 minutes

Author: Whitney Bond

Ingredients

• ½ cup granulated sugar
• 3 tablespoons butter
• 2 ¼ cups heavy cream, divided
• 1 teaspoon sea salt
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract

Instructions

1. Heat sugar in a small saucepan over medium heat, stirring constantly until it melts into an amber liquid.
2. Once melted, stir in the butter and cook until fully incorporated, about 2–3 minutes.
3. Slowly drizzle in ¼ cup heavy cream while stirring, then allow the mixture to boil for 1 minute.
4. Remove from heat, transfer to a heat‑safe bowl, and stir in the salt. Let cool slightly.
5. In a medium bowl, combine the sweetened condensed milk and vanilla; set aside.
6. Whip the remaining heavy cream with a mixer until stiff peaks form, about 3–4 minutes.
7. Fold the condensed milk mixture into the whipped cream until combined.
8. Transfer the base to a 2‑quart container (metal recommended). Drizzle the salted caramel over the top and swirl with a spoon to create ribbons.
9. Cover and freeze for at least 5 hours, or overnight, until firm.

Notes

• Metal container freezes faster: Pour the mixture into a metal loaf pan to speed freezing time.
• Place toward the back of the freezer: The back is typically colder than the door and will help the ice cream set more quickly and evenly.
• Yield: This recipe makes roughly 1/2 gallon (about 4 pints), or 12 scoops of ice cream.
• Do not substitute: The combination of heavy cream and sweetened condensed milk is key to the texture. Substitutions may change the result.
• Use a wet scoop: Rinse your ice cream scoop in warm water before scooping—this helps create smooth, clean scoops.
• Dietary note: This recipe is naturally gluten free.
• Storage: Keep the ice cream in an airtight container in the freezer for up to 6 months to avoid freezer burn.

Nutrition Facts (per scoop)

Calories: 321 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 22 g | Saturated Fat: 14 g | Sodium: 278 mg | Sugar: 26 g