No Churn Vanilla Ice Cream with Salted Caramel

Salted caramel Ice cream in a cone

Flavor Profile: Sweet, salty, and decadent caramel sauce combined with no churn vanilla ice cream is perfection every time!
Texture: Creamy, cold, and smooth ice cream swirled with thick ribbons of caramel sauce make this the perfect summer treat.

What is No Churn Vanilla Ice Cream with Salted Caramel?

Simply put, you don’t need a special ice cream maker to make no churn ice cream. Instead, you can use a hand mixer or a stand mixer fitted with a whisk attachment.

Also, the ingredients vary just a little. Traditional ice cream calls for heavy cream, milk, and sugar plus other ingredients. No churn ice cream generally calls for heavy cream and sweetened condensed milk.

There are a few recipes where coconut milk is used. For most recipes, however, heavy cream and sweetened condensed milk make the base.

Salted Caramel ice Cream in a loaf pan with caramel sauce and flaked sea salt

Vanilla ice cream is one of my favorites, but this vanilla salted caramel ice cream is out of this world! I can remember the first time I made a good caramel sauce when I was in culinary school. It was really easy because we had great instructors and good cooking equipment.

I realize that not everyone has All-Clad pots and pans or professional grade cooking equipment at home, but don’t let that stop you from making the salted caramel sauce. If it seems too intimidating, you can always use your favorite store-bought variety, but I still recommend giving the homemade caramel sauce a shot even if it intimidates you!

Sometimes baking can be a bit scary or overwhelming. My sweet sister-in law was just expressing to me how baking can seem overwhelming for her because she doesn’t do it often. I am sure a lot of people feel that way. On occasion, I feel that way when I try something new or difficult in baking, and baking has been my passion for years.

What I am really trying to say is that we all have to start somewhere. We will all make baking mistakes and flops along the journey, but we will never create things we are proud of if we don’t at least try. No one ever succeeded who didn’t try. So try we will!

Ice cream being scooped with cones to the left

Baker Street Breakdown

  • Before you get started, chill the sweetened condensed milk so it whips up nicely with the heavy cream. Cold ingredients always whip up better.
  • Use good heavy cream. DON’T use a low-fat alternative! This is real ice cream, and the fat matters. Fat=flavor, and there is nothing wrong with indulging every once and a while!
  • Make salted caramel sauce at least a few hours ahead so it has time to cool in the refrigerator. Otherwise, hot caramel sauce will make the whipped cream mixture soupy…yuck.
  • If you don’t have a 9×5 loaf pan for the ice cream, a plastic storage container will work too. While it looks really pretty in a loaf pan, it won’t do anything magical to the ice cream. In the end, you just need a good container to store the ice cream in so it doesn’t go stale!

No Churn Vanilla Ice Cream with Salted Caramel

No churn salted caramel ice cream

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  • Author: Camille
  • Prep Time: 10 minutes
  • Cook Time: 3 hours freezing
  • Total Time: 3 hours 10 minutes
  • Yield: 1 quart 1x


Units Scale
  • 2 cup heavy cream
  • 14 oz. sweetened condensed milk, chilled
  • 1 tsp vanilla
  • 1/8 tsp salt
  • Salted caramel sauce


  1.  Whip heavy cream on high with a hand mixer or stand mixer until medium peaks form. 
  2. Add vanilla and salt, and then slowly add chilled sweetened condensed milk while the mixer is on medium-high speed. Continue to mix until stiff peaks form.
  3. Remove from mixer and spread 1/3 of the ice cream in a 9 x 5 inch loaf pan. Drizzle salted caramel sauce generously over ice cream base and gently swirl into the ice cream.
  4. Add another 1/3 of ice cream, drizzle more caramel, swirl, and finish with remaining ice cream and caramel sauce. Swirl caramel through the top of the ice cream, cover, and put in freezer. Allow the ice cream to freeze for 4-5 hours before eating so that it is completely frozen.
  5. Cover with plastic wrap once fully frozen. Will keep in freezer for up to 2 months.

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