Salted caramel ice cream is a popular ice cream and is bound to delight your family and friends. It is creamy and the caramel candy taste with a hint of salt just enhances its overall flavor.
Above all, this no-cook and no-eggs salted caramel ice cream recipe for the ice cream machine is extremely easy to make at home with just 4 ingredients.
Ingredients
This no-cook, no-eggs salted caramel ice cream is made with only 4 ingredients. You will need heavy cream, whole milk, dulce de leche, and sea salt.
Dulce de leche is similar to caramel sauce and many times even referred to as caramel.
If you do not have dulce de leche, then you can easily use sweetened condensed milk to make dulce de leche at home.
How to make dulce de leche with condensed milk?
Sometimes it may be difficult to find dulce de leche at grocery stores. But that does not mean you cannot make this delicious salted caramel ice cream! All you need is a can of sweetened condensed milk and an instant pot.
Place one or more cans of sweetened condensed milk on the trivet in the liner of a 6 qt. instant pot or larger. Fill it with water such that the level of water is an inch above the cans.
Pressure cook on high-pressure mode for 15 minutes and allow the pressure to release naturally. Here is a great post on how to make dulce de leche in an instant pot.
After making dulce de leche, ensure that the can have completely cooled down before opening it and using it to make salted caramel ice cream.
Instructions
This eggless salted caramel ice cream is extremely easy to make in the ice cream maker with only 4 ingredients and the best part is, there is no cooking involved.
With a stand mixer or a hand blender, using the whisk attachment, blend the milk, salt, and dulce de leche in a large bowl on low speed until the dulce de leche has dissolved completely.
Chill the mixture for about 2 hours and then churn the ice cream in the ice cream maker. Depending on the type of ice cream maker, you may have to prep by freezing the bowl. I made this delicious salted caramel ice cream in the Cuisinart ICE 100 ice cream maker.
Transfer the ice cream with soft-serve consistency to an air-tight container and then freeze it for about 6 hours before serving.
If you are considering buying an ice cream maker for your family then check out this post on which ice cream maker to buy and a collection of ice cream maker recipes.
Serving suggestions
Salted caramel ice cream is a perfect combination of a sweet and salty dessert. I love topping it with some caramel sauce, melted or grated chocolate, or just a few pieces of apple.
You can also make the banana split sundae by substituting one of the standard flavors with salted caramel ice cream.
Salted caramel flavor also goes well with coffee flavor. Topping iced coffee with a scoop and some caramel sauce makes a delightful treat!
Storage
Just like any homemade ice cream, salted caramel ice cream is best stored in a freezer-safe air-tight container.
It is best to consume homemade ice cream within 1-2 weeks. You may see some small ice crystals forming on the top layer of the ice cream after that.
If you enjoyed this recipe, you may also like
- Coffee ice cream
- Pumpkin ice cream
- Banana split sundae
- Mango cheesecake ice cream
- Graham cracker ice cream
- Strawberry ice cream
- Vanilla ice cream
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📖 Recipe
Salted Caramel Ice Cream
Ingredients
- 1 cup Dulce de leche
- 2 cup Heavy cream
- 1 cup Milk (whole)
- ¼ teaspoon Sea salt (fine)
Instructions
- Blend the dulce de leche, milk, and salt using a hand blender or stand mixer until everything is well blended.
- Mix the heavy cream with a spatula (do not blend).
- Optionally, refrigerate the mixture for 1-2 hours before churning.
- Stir the mixture and transfer it to the ice cream maker bowl.
- Churn the mixture for about 25-30 minutes.
- Transfer the salted caramel ice cream to a freezer-safe container.
- Freeze the ice cream for about 5-6 hours before serving.
Lori Dunning says
Does this make a full ice cream freezer full? Just does sound like enough liquid to fill container. Thanks
Alpa Jain says
Hi Lori,
The recipe makes about a quart of ice cream.
Hope this helps.
Cheers,
Alpa
Lisa says
I’m making this later today and I have a question. If you mix the dulce into the milk and cream, don’t you lose the streaks of caramel as in the picture? I was thinking you would put it in at the end of churning so it’s just kind of swirled in.
Lauri says
My husband just loved this ice cream, and said it’s the best I’ve made so far. Thank you for a delicious yet easy recipe. I think next time I’m going to layer Carmel sauce between scoops before freezing it.
Alpa Jain says
Hi Lauri,
I am so glad to know your husband loved the ice cream. Thankyou for sharing your feedback 🙂
Cheers
Alpa
Deanna says
Made this for an Ice Cream Social at our church. Definitely a crowd favorite.
Alpa Jain says
Hi Deanne,
That is so exciting. Thanks for sharing!
Cheers
Alpa
Ajay Koonuru says
Very Yummy home made all natural ingredients.
I had the privilege to taste the ice cream prepared by Alpa Jain. I am glad and happy to share my taste expressions here 🙂
This ice cream is special as it stayed soft and fresh for longer than shopped ice creams. The taste is so good that I could not wait for even 10 sec in between. I recommend everyone to try and make this at home for your family and enjoy it.
Alpa Jain says
Hi Ajay,
Thankyou for the feedback 🙂 Glad you liked my ice cream.
Regards
Alpa
Irene says
YUM! I was eyeing this recipe for awhile now, and also pressure cooked my sweetened condensed milk via your recipe, so easy and didn’t have to get dulce de leche!
Alpa Jain says
Hi Irene,
I am glad you liked the recipe :). Thank you for the feedback.
Regards
Alpa