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With only 4 ingredients you can make this Caramel Ice Cream. Easy, tasty and a fun recipe to have for the spring and summer!
This Caramel Ice Cream is one of my favorite simple flavors. I also love making no churn ice cream as it is super easy to make. If you have kids in the house this is the perfect recipe to have them help with.
Caramel and me go really well together. I love it on all the things, and when I say all the things like I will drizzle it on anything that would taste good with caramel.
We make this a lot in the warmer months along with other various ice creams, but this Caramel Ice Cream recipe has to be one of my favorite and most simple versions we do.
If I don’t have to buy a tub of ice cream from the store I won’t, as long as I can make it at home that is what I like to do best. That pertains to most of my recipes as well.
Any take-out or recipe that I can buy, I try to recreate it at home so I’m not only saving money, I’m still getting to enjoy the things I absolutely love.
Sometimes it takes a few tries, but this recipe came together in a snap! I mean, what’s not to love about ice cream coated in caramel?
This Caramel Ice Cream is pretty much an instant favorite for anyone. Try it and you’ll see!
Some of my other favorite caramel-flavored desserts we have on our site include Caramel Banana Sweet Cream Rolls, Cinnamon Buttermilk Caramel Sauce and Caramel Apple Dip!
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CARAMEL ICE CREAM:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT IS NO CHURN ICE CREAM:
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- No Churn Caramel Ice Cream
WHY THIS RECIPE WORKS:
- With only 4 ingredients it comes together quickly.
- You can always make a double batch to have more on hand for later.
- You can make your own homemade caramel sauce or use store-bought.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Heavy whipping cream
- Sweetened condensed milk
- Caramel sauce
- Kosher salt
Those are really simple ingredients and I bet that you already have most of them in your pantry and refrigerator if you are a baker of any sort!
Or simply if you are an ice cream lover like we are around here. Otherwise, these ingredients are easily available at your local grocer.
HOW TO MAKE CARAMEL ICE CREAM:
- 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 salt and mix until incorporated.
- Pour ⅓ of the mixture into a 9×5″ loaf pan.
- Add ½ of the remaining caramel over the ice cream and then 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.
If you have never had No Churn Ice Cream before then this is your chance to try it out! There are so many different flavors out there that it is almost endless.
Some of my favorite flavors that we make include:
I could go on for days on the different flavors that we have tried, but it would be endless. No Churn Ice Cream is one of our favorites and you don’t need any special equipment to make it either.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS NO CHURN ICE CREAM:
No Churn Ice Cream is essentially heavy whipping cream, sweetened condensed milk, and other flavorings that are beaten and frozen into a container until it hardens.
No Churn Ice Cream can be adapted to many different flavors (like shown above) and sizes depending on how much you want. It is an easy recipe to whip up, literally.
The only difference between no churn and regular ice cream is that it melts faster because of the ingredients it contains.
ANY ADDITIONS?
Ice cream is one of those foods that seriously has ENDLESS options. Let me know what you think!
- Sea salt sprinkled on top for that classic salted caramel vibe
- A swirl of Nutella or milk chocolate for an ultra-rich flavor
- Mix in crushed cookies or toffee bits right into the ice cream base for texture
- Add toasted pecans, walnuts, or almonds for crunch and flavor depth
- A drizzle of hot caramel before serving for a warm-and-cold contrast (seriously the best thing
- Stir in vanilla bean paste or vanilla extract for extra depth in flavor
- Fold in chopped brownies or chocolate chunks for an over-the-top dessert
- Store in a glass jar or airtight container to keep it fresh and creamy
- Add a little bit of cinnamon or nutmeg to give it a warm twist
ANY SUBSTITUTIONS?
Most definitely. I’ve always got a few tricks up my sleeve.
- Swap heavy cream with whole milk and egg yolks if you want to create a traditional custard base (you’ll need a medium saucepan and use medium heat)
- Replace the caramel sauce with brown sugar caramel or a homemade caramel mixture. Just simmer sugar and water on low heat and stir with a wooden spoon
- Use regular table salt if you don’t have kosher or sea salt (adjust amount of salt to taste)
- If you’re using an ice cream maker, churn following your manufacturer’s instructions
- Add more salt and call it salty caramel ice cream recipe. Great for pairing with vanilla ice cream
- Use a fine-mesh sieve if you cook the base and want it super smooth
- Not a fan of caramel? Use this ice cream base with own recipes like nutella ice cream or fruit swirls
HOW TO STORE:
REFRIGERATOR: NOPE!
FREEZER: This Caramel Ice Cream Recipe can be kept frozen covered with plastic wrap or foil in the freezer for up to 2-3 weeks.
Make sure you cover it well and press down on the foil or plastic wrap to touch the ice cream itself so it does not form ice crystals.
DANA’S TIPS AND TRICKS:
- This needs to 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.
If you want a tasty and refreshing treat to cool you down then you have to whip up a batch of my Caramel Ice Cream!
If you like this recipe, you might also like:
If you’ve tried this CARAMEL ICE CREAM let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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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