This no churn caramel ice cream recipe is by far some of the best ice cream I have ever tasted.
With a simple and easy creamy base, this will be your new go-to ice cream recipe.
No churn caramel ice cream goes together in minutes and is the perfect addition to more desserts like baked apples, chocolate lava cake, or just eaten with a spoon!
If you are like me, I am a sucker for desserts that have both a warm and cold element to them. Caramel ice cream is a fun twist on classic vanilla, and really enhances a lot of desserts.
Is there nothing better than ice cream on a hot summers day?
If you have never made no churn ice cream, I suggest you try it … NOW!
You will be so surprised at how easy it is to make, and the best part is you can customize it to your tastes very easily.
Since we are heading into a transition, summer to fall, I wanted to make a recipe that really captured the essence of both seasons.
I think I really nailed it with this caramel ice cream!
The best part about this no churn caramel ice cream recipe?
How simple it is! There are only four ingredients:
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- Heavy Whipping Cream
- Sweetened Condensed Milk
- Caramel Sauce
- Kosher Salt
That’s it!
It is also amazing to me that you know exactly what is going into your caramel ice cream, score! No surprises here.
How to make no churn ice cream?
- In a large bowl, add the whipping cream. Using an electric hand mixer (or you can use a stand mixer as well!), whip the cream until it forms soft peaks. Meaning, the cream will hold a ribbon shape, but it will not stand up straight on its own.
- Add the sweetened condensed milk and most of the caramel sauce. Mix until just combined.
- Drizzle in the rest of the caramel, and carefully just stir so there is a swirl of caramel throughout, do not mix it all the way in.
- Pour everything into a baking dish, cover with plastic wrap and place in the fridge until frozen, about 6 hours, up to overnight.
That’s it! I added an extra swirl of caramel on top, for presentation purposes but that is totally optional and up to your preference.
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No Churn Caramel Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 12 ounces caramel sauce divided
- pinch kosher salt
Instructions
- In the bowl of a stand mixer or a large bowl with an electric hand mixer, whip the whipping cream on high until it forms soft peaks. The cream will almost double in size and will leave a ribbon behind for soft peaks.
- Add the sweetened condensed milk to the bowl, and mix to combine. Add half of the caramel sauce and mix to combine with a pinch of salt. Fold in the rest of the caramel sauce, you do not want to mix it in all the way. Just fold so there are streaks of caramel through the mixture.
- Pour everything into a baking pan, cover with plastic wrap or foil, and place in the freezer for 6 hours, up to overnight until frozen.
Recipe Nutrition
These baked apples go amazingly well with caramel ice cream!
Need a homemade caramel recipe? Try this Cinnamon Buttermilk Caramel Sauce!
**Did you make this recipe? Don’t forget to give it a star rating below!**