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This no churn **Caramel Ice Cream** is unbelievably creamy, swirled with ribbons of caramel, and made with just four ingredients and no ice cream maker. I started making it on hot summer afternoons when the girls wanted a sweet treat and I did not want to drag out any special equipment. If you love an easy frozen dessert, this is right up there with our no bake raspberry cheesecake bites.
With no machine and no cooking, this rich caramel ice cream comes together in minutes and freezes into the silkiest scoop.
Caramel Ice Cream Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: About 6 hours 10 minutes (includes freezing)
- 🍽️ Serving: 6 servings
- ⚡ Calories: 629kcal
- 🌶️ Flavor Profile: Rich, creamy, and sweet with deep caramel ribbons
- ✋ Difficulty: Easy, no machine required, like our fresh strawberry dump cake
Quick Answer
To make no churn caramel ice cream, whip cold heavy cream to soft peaks, then fold in sweetened condensed milk, half of the caramel sauce, and a pinch of salt. Layer the mixture in a loaf pan with the remaining caramel swirled between the layers. Cover and freeze for at least 6 hours or overnight until firm, then scoop and serve. No ice cream maker needed.
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Why This Recipe Works
Click to see the technique science
- Whipped cream adds the air. Whipping the cream to soft peaks folds in air that would normally come from churning, giving a light, scoopable texture.
- Condensed milk prevents iciness. The sugar in sweetened condensed milk keeps the ice cream soft and creamy instead of hard and icy.
- Layered caramel ribbons. Swirling caramel between layers means you get pockets of gooey caramel in every single scoop.
- A pinch of salt. Just a little salt balances the sweetness and makes the caramel flavor taste deeper and more like salted caramel.
- No machine, no cooking. Everything is whipped and folded by hand, so there is no custard to cook and no ice cream maker to clean.
Why You’ll Love This Recipe
- It needs just four simple ingredients and no special equipment.
- There is no cooking, no churning, and almost no hands-on time.
- It is the perfect make-ahead summer treat, like our key lime eclair cake.
Key Ingredients
Just four ingredients turn into the creamiest caramel ice cream. Here is what each one does.
- Heavy Whipping Cream: Whipped to soft peaks, it gives the ice cream its light, scoopable body. Keep it cold for the best volume.
- Sweetened Condensed Milk: The no churn secret. Its sugar keeps the ice cream soft and prevents an icy texture.
- Caramel Sauce: Used both mixed in and swirled between layers for deep caramel flavor and gooey ribbons.
- Salt: Just a pinch balances the sweetness and brings out that salted-caramel depth.
See recipe card for exact quantities.
Variations and Substitutions
This base is endlessly customizable. Try one of these easy twists.
- Swap the caramel for dulce de leche or salted caramel sauce.
- Fold in chopped toffee bits, pretzels, or chocolate chunks for crunch.
- Drizzle in hot fudge alongside the caramel for a turtle-style swirl.
- Add a teaspoon of vanilla or a splash of bourbon for extra depth.
- For another no-bake treat, try our no bake raspberry cheesecake bites.
How to Make Caramel Ice Cream
- In a large bowl, whip the cold heavy cream on high until soft peaks form. It will almost double in size and leave a ribbon behind.
- Add the sweetened condensed milk and mix to combine. Mix in half of the caramel sauce and a pinch of salt.
- Pour a third of the mixture into a 9×5 loaf pan, drizzle with caramel, and repeat the layers, ending with caramel on top.
- Smooth the top, cover with foil, and freeze for at least 6 hours or overnight until firm. Scoop and serve.
Recipe Tips & Tricks
- Start with cold cream. Cold heavy cream whips faster and to a greater volume, which makes the ice cream lighter.
- Do not overwhip. Stop at soft peaks, since overwhipped cream turns grainy and can become butter.
- Chill the loaf pan. A cold pan helps the ice cream start setting right away for a smoother texture.
- Layer the caramel. Swirling caramel between layers, not just on top, guarantees a ribbon in every scoop.
- Freeze overnight for the best scoop. A full freeze gives the creamiest, most scoopable result.
- Let it sit before scooping. A few minutes on the counter softens the ice cream just enough for easy scooping.
Serving Ideas and Suggestions
Scoop this caramel ice cream into bowls or parfait glasses with an extra drizzle of caramel and a sprinkle of flaky salt. It is the perfect cool finish to a summer cookout alongside our fresh strawberry dump cake.
Pile it into cones, sandwich it between cookies, or float a scoop in a mug of hot coffee for an affogato. It also pairs beautifully with warm desserts like brownies, apple crisp, or pie.
For a full dessert spread, serve it next to our strawberry cheesecake bundt cake so guests can build their own sundaes.
Caramel Ice Cream FAQs
No. This is a no churn recipe, which means no ice cream maker is needed. Whipping the heavy cream folds in the air that a machine would normally add, and the sweetened condensed milk keeps it creamy. All you need is a bowl, a mixer, and a loaf pan.
Iciness usually comes from underwhipped cream or not enough condensed milk. Be sure to whip the cream to soft peaks so it holds plenty of air, and use the full amount of sweetened condensed milk, since its sugar is what keeps the texture soft and smooth.
Freeze it for at least 6 hours, but overnight is best for a firm, scoopable texture. Cover the pan with foil or plastic wrap to prevent ice crystals and keep it from absorbing other freezer odors.
Keep it covered in the loaf pan or transfer it to an airtight container, and store it in the freezer for up to 2 weeks. Press a piece of plastic wrap directly onto the surface to keep it creamy and prevent freezer burn.
Yes, it is a perfect make-ahead dessert. Make it a day or two before you need it and keep it frozen until serving. Let it sit on the counter for a few minutes to soften slightly before scooping.
Any thick caramel or salted caramel sauce works, whether store-bought or homemade. A thicker sauce holds its swirl better in the ice cream. Dulce de leche is also a delicious, slightly richer substitute.
Hungry for more? Try our no bake raspberry cheesecake bites next for another easy, no-bake treat.
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.
- Pour ⅓ of the mixture into a 9×5 loaf pan. Add ½ of the remaining caramel. Pour another ⅓ of the ice cream mixture on top. Add the remaining caramel sauce. Top with the rest of the ice cream mixture. Cover with foil, and place in the freezer for 6 hours, up to overnight until frozen.
Notes
- This needs freeze for at least 6 hours if not overnight.
- You can use the base of this recipe for any flavor combinations that you like.
- Make sure that you press the plastic wrap tightly over the ice cream itself to prevent crystallization and freezer burn.
- It’s best to let it thaw just slightly before serving so it isn’t too hard when it comes out of the freezer and it is easier to scoop out.
- You can double this recipe to make more batches if you want to have more on hand or are serving more guests.
Nutrition
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