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Salted Caramel Ice Cream

Salted caramel ice cream made with a no-churn technique—whipped cream folded into condensed milk for a creamy, scoopable texture. Swirled with glossy caramel sauce and finished with flaky sea salt for an amber, dessert-shop style sundae.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
Salted caramel swirl
  • 1 cup caramel sauce
  • 1 tsp flaky sea salt
Serving
  • 4 waffle bowls

Method
 

Whip and fold the no-churn base
  1. Whip the heavy whipping cream in a large bowl until stiff peaks form, then stop as soon as the peaks hold their shape.
  2. Whisk together the sweetened condensed milk and vanilla extract, then fold into the whipped cream just until no streaks remain.
Make the salted caramel swirl
  1. Stir the flaky sea salt into the caramel sauce until evenly combined and glossy.
Layer, swirl, and freeze
  1. Pour half the ice cream base into a loaf pan and drizzle with half the salted caramel.
  2. Repeat with the remaining base and caramel, then swirl gently with a knife for a marbled pattern.
  3. Freeze for at least 6 hours or overnight until firm.
Serve
  1. Scoop the ice cream into waffle bowls and drizzle with extra caramel to serve.

Notes

For the cleanest caramel swirls, warm the caramel sauce slightly so it drizzles smoothly into the base. Refrigerate leftovers in a sealed container for up to 3 days; let stand 5 minutes at room temperature before scooping. Freezing is best: it keeps for up to 2 months, though the texture may harden. For a lighter option, use reduced-fat heavy cream and light condensed milk (the caramel flavor will be a bit less rich).