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spoon drizzling caramel over a cup of no churn ice cream on a blue and white napkin

Salted Caramel No Churn Ice Cream

The Home Cook's Kitchen
Um hello? No churn ice cream is happening! A beautiful, creamy vanilla ice cream with swirls of caramel and pops of saltiness from the vanilla bean salt. And only 5 ingredients!
5 from 6 votes
Prep Time 8 hrs
Total Time 8 hrs
Course Dessert
Cuisine French
Servings 4 people
Calories 769 kcal

Ingredients
 

  • 14 oz sweetened condensed milk
  • 2 cups heavy whipping cream make sure its cold
  • 1 ¼ teaspoon pure vanilla bean paste note 1
  • ½ cup caramel will need an extra 1 teaspoon for garnish
  • 1 ½ teaspoon vanilla bean sea salt note 2

Instructions
 

  • Using a hand-held mixer or stand mixer, whip cream in a large bowl until stiff peaks form.
  • Place unsweetened condensed milk in a large bowl, and stir through vanilla bean paste.
  • Lighten condensed milk with about a tablespoon of whipped cream (note 3)
  • Fold through remaining whipped cream, slowly until there are no lumps.
  • Fold through caramel and vanilla bean sea salt (note 4)
  • Pour into a lined loaf pan/ice cream tub or glass container with a lid (note 5).
  • Swirl through additional 1 teaspoon of caramel and another pinch of salt (optional)
  • Place in freezer for 6+ hours or until ice cream is set.

Notes

note 1 - vanilla bean paste is easy to find in supermarkets or kitchen stores. It has a more genuine vanilla flavor than vanilla extract or essence. If you can't find it, substitute with 1 teaspoon of vanilla extract and taste to see if more is required.
note 2 - if you don't have vanilla bean sea salt, regular sea salt is fine. I used a rather flaky sea salt, so it may need grinding up with your fingers if it is too coarse. Otherwise, standard sea salt from a grinder will work fine.
note 3 - adding a tablespoon of cream to the condensed milk softens up the condensed milk enough to make it easier to fold in remaining cream.
note 4 - it's important to taste test as you go. I started with a ¼ cup of caramel and added ½ teaspoon of salt at a time until I was happy with the flavour combination.
note 5 - I use a tub specifically for storing ice cream, however in the past I have used a glass Pyrex dish or loaf pan. I lined the top with parchment paper to avoid freezer burn, then wrapped it tightly in plastic wrap before placing in the freezer. Alternatively, use a glass container with a lid.
Keyword dessert, Ice Cream, No Churn Ice Cream