No-Churn Vanilla Bean and Salted Caramel Ice Cream

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

An easy no-churn ice cream recipe with fragrant vanilla bean specks and swirls of homemade salted caramel, perfect for a creamy, indulgent treat. This American-inspired recipe, ready in about 30 minutes, layers sweetened condensed milk, heavy whipping cream, vanilla bean paste 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 330 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

• 14 oz sweetened condensed milk
• 2 cups heavy whipping cream
• 1 tbsp vanilla bean paste
• 1/2 cup granulated sugar
• 4 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup heavy cream (for caramel)
• 1/2 tsp sea salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To make the salted caramel, combine 1/2 cup granulated sugar in a medium saucepan over medium heat. Stir constantly with a heat-resistant spatula until the sugar melts into a deep amber caramel, about 5-7 minutes.
2. Step 2: Remove the pan from heat and quickly stir in 4 tbsp unsalted butter until melted, then carefully whisk in 1/4 cup heavy cream (for caramel) until smooth. Stir in 1/2 tsp sea salt. Allow the caramel to cool to room temperature.
3. Step 3: In a large bowl, whisk together 14 oz sweetened condensed milk and 1 tbsp vanilla bean paste until combined.
4. Step 4: In a separate chilled bowl, whip 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
5. Step 5: Gently fold the whipped cream into the sweetened condensed milk mixture until fully incorporated and airy.
6. Step 6: Pour half of the ice cream base into a 9x5-inch loaf pan, drizzle half of the salted caramel over it, then swirl gently with a knife.
7. Step 7: Pour the remaining ice cream base on top, drizzle the rest of the caramel, and swirl again to create a marbled effect.
8. Step 8: Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
9. Step 9: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping.