Description
An easy, 3-ingredient no-churn ice cream that requires no ice cream maker. This dessert features a velvety vanilla base swirled with chewy salted caramel candies for a rich, restaurant-quality treat.
Ingredients
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup salted caramel candies (cut into quarters or halves)
- Sea salt flakes (optional, for topping)
Instructions
- Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides, and place it in the freezer to chill.
- In a large mixing bowl, whip the cold heavy cream using an electric mixer on medium-high speed until stiff peaks form (about 3-5 minutes). Be careful not to over-whip into butter.
- In a separate medium bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined.
- Add about one-third of the whipped cream to the condensed milk mixture and gently fold in with a spatula to lighten the mixture.
- Pour the condensed milk mixture back into the bowl with the remaining whipped cream. Gently fold until just combined, ensuring no white streaks remain while keeping the air in the cream.
- Toss the cut salted caramel candies into the ice cream mixture and gently fold them in. Reserve a few pieces for the top layer.
- Transfer half of the ice cream mixture into the prepared loaf pan and smooth the top. Drop the reserved caramel pieces onto the surface.
- Add the remaining ice cream mixture on top. Use a knife or skewer to gently swirl the caramel into the base to create ribbons.
- Cover the pan tightly with plastic wrap or a lid and freeze for at least 6 hours, ideally overnight.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Notes
Ensure heavy cream is very cold before whipping for best results. If your kitchen is warm, chill your bowl and beaters in the freezer for 15 minutes beforehand. Do not substitute milk for heavy cream as it will not whip properly. For storage, press plastic wrap directly onto the surface of the ice cream to prevent freezer burn. This ice cream improves in flavor after sitting for a day or two.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 380
- Sugar: 42
- Sodium: 120
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 45
- Protein: 5
Keywords: no-churn ice cream, salted caramel ice cream, easy dessert, 3 ingredient dessert, homemade ice cream, no ice cream maker, summer dessert, weeknight dessert