No-Churn Vanilla Bean Ice Cream with Salted Caramel Swirl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple no-churn vanilla bean ice cream marbled with luscious homemade salted caramel for a creamy, indulgent treat. This American-inspired recipe, ready in about 25 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 420 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.

Prep: 15 min Cook: 10 min Serves 8 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whip 2 cups heavy whipping cream with 1/4 cup granulated sugar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  2. Step 2: Gently fold in 14 oz sweetened condensed milk and 1 tbsp vanilla bean paste into the whipped cream until fully combined and smooth.
  3. Step 3: In a small saucepan over medium heat, melt 4 tbsp unsalted butter. Stir in 1/2 cup light brown sugar and cook, stirring, until it dissolves and the mixture bubbles and thickens slightly, about 3-4 minutes.
  4. Step 4: Slowly whisk in 1/4 cup heavy cream and 1/2 tsp kosher salt. Cook an additional 2 minutes until caramel sauce is smooth and glossy. Remove from heat and cool to room temperature.
  5. Step 5: Pour half the ice cream base into a 9x5-inch loaf pan. Drizzle half the caramel sauce over it, then swirl gently with a knife. Repeat layers with remaining ice cream base and caramel.
  6. Step 6: Cover and freeze for at least 6 hours or overnight until firm. Scoop and serve chilled.

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