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This homemade salted caramel ice cream is egg-free and requires no ice cream maker—just four simple ingredients, a mixer, and a freezer. It’s perfect for warm days when you want a rich, creamy treat without complicated equipment.
Summer is almost here, which makes it the perfect time to make a batch of no-churn salted caramel ice cream. This recipe is straightforward, forgiving, and ideal for anyone who loves deep caramel flavor balanced with a touch of sea salt.
I’ve always loved ice cream—especially varieties that are extra creamy. One of my favorite flavors is salted caramel, so this no-churn version felt like a natural way to kick off the season. If you enjoy easy homemade ice cream, you’ll appreciate how little fuss this requires and how much flavor it delivers.
The caramel I use is dulce de leche from a can. You can make your own if you like, but store-bought dulce de leche is widely available and saves time. I often keep a can on hand to use in other desserts as well.
Why You’ll Love This No-Churn Salted Caramel Ice Cream
- It does not require an ice cream machine and uses only four ingredients.
- The texture is rich, creamy, and smooth—just like churned ice cream.
- A sprinkle of flaky sea salt at the end enhances the caramel and brightens the overall flavor.
What You’ll Need
- The basics: heavy whipping cream and sweetened condensed milk.
- Flavor components: dulce de leche and a couple of pinches of sea salt.
How to Make No-Churn Salted Caramel Ice Cream (Eggless)
Begin with a cold pint of heavy whipping cream and a 14-ounce can of sweetened condensed milk. Place both in a large mixing bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream and condensed milk on medium speed until the mixture thickens and soft peaks form. This can take several minutes—be patient and keep mixing until you achieve a billowy, stable texture.
Line a loaf pan with parchment paper so the ice cream is easy to lift out later. If you don’t have a loaf pan, a deep, coverable container or tupperware will work fine.
Pour about half of the whipped mixture into the prepared pan. Spoon dollops of dulce de leche over the surface—if the dulce de leche is thick, use a tablespoon to add small mounds so they can be swirled in. Use a fork to gently swirl the caramel into the ice cream layer, creating ribbons of caramel without fully blending it. Sprinkle a pinch of sea salt over this layer to sharpen the caramel flavor.
Top with the remaining whipped mixture, then add the rest of the dulce de leche in dollops. Swirl again lightly so you get pockets of caramel throughout the ice cream. Finish with another pinch of sea salt. Cover the pan tightly and freeze for at least 6 hours; overnight is best for a firmer texture and fully set flavors.
When you’re ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop. For an extra touch, sprinkle a few more flakes of sea salt on top before serving.
For more caramel-inspired treats, try baking salted caramel cookies or using dulce de leche as a topping for brownies or fruit.
📖 Recipe
Salted Caramel Ice Cream – Gluten Free, Eggless
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Ingredients
- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk
- ¾ cup dulce de leche
- 2 pinches sea salt
Instructions
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Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream with the sweetened condensed milk until the mixture thickens and soft peaks form. The mixture should be light and airy but still hold its shape.
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Pour half of the ice cream mixture into a loaf pan lined with parchment paper. Spoon half of the dulce de leche over the surface, then use a fork to swirl it gently into the ice cream layer. Sprinkle a pinch of sea salt over the caramel.
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Repeat with the remaining ice cream mixture and the rest of the dulce de leche, swirling lightly to create ribbons of caramel. Finish with another small pinch of sea salt.
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Cover the pan tightly and freeze for at least 6 hours, though overnight will yield the best texture for scooping and serving.
Notes
- If your dulce de leche is very thick, use a tablespoon to place small dollops onto the ice cream before swirling; this makes it easier to distribute.
- Make sure the heavy whipping cream is cold for best whipping results and a stable texture.
- If you don’t have a loaf pan, use a deep, coverable container or tupperware instead.
Did you make this no-churn salted caramel ice cream? Tag me on Instagram @justastastyblog and use #justastastyblog.