No-Churn Salted Caramel Ice Cream with Sea Salt Flakes
Rich and creamy no-churn ice cream swirled with homemade salted caramel sauce and finished with a sprinkle of flaky sea salt. This american-inspired desserts ready in about 20 minutes layers (14 oz/396g) sweetened condensed milk, (480ml) heavy cream, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (14 oz/396g) sweetened condensed milk
- 2 cups (480ml) heavy cream
- 1 tsp vanilla extract
- 1/2 cup (100g) granulated sugar
- 4 tbsp (55g) unsalted butter
- 1/2 cup (110g) light brown sugar
- 1/4 cup (60ml) heavy cream (for caramel)
- 1 tsp sea salt flakes
Instructions
- Step 1: To make the caramel sauce, melt 1/2 cup granulated sugar in a medium saucepan over medium heat, stirring constantly until it dissolves and turns a deep amber color, about 5-7 minutes.
- Step 2: Remove from heat and immediately stir in 4 tbsp unsalted butter until melted and smooth.
- Step 3: Slowly whisk in 1/4 cup heavy cream (for caramel) until fully combined and smooth. Set aside to cool.
- Step 4: In a large mixing bowl, combine 1 can sweetened condensed milk and 1 tsp vanilla extract.
- Step 5: In a separate chilled bowl, whip 2 cups heavy cream with an electric mixer on high speed until stiff peaks form.
- Step 6: Gently fold the whipped cream into the condensed milk mixture until fully incorporated.
- Step 7: Pour half of the ice cream base into a loaf pan, drizzle with half of the cooled caramel sauce, and swirl with a knife. Repeat with the remaining ice cream base and caramel.
- Step 8: Sprinkle 1 tsp sea salt flakes evenly over the top, cover the pan with plastic wrap, and freeze for at least 6 hours or overnight until firm.
Frequently asked questions
How long does No-Churn Salted Caramel Ice Cream with Sea Salt Flakes take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Churn Salted Caramel Ice Cream with Sea Salt Flakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Churn Salted Caramel Ice Cream with Sea Salt Flakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Churn Salted Caramel Ice Cream with Sea Salt Flakes for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Churn Salted Caramel Ice Cream with Sea Salt Flakes?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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