Creamy No Churn Salted Caramel (Print Version)

A creamy, egg-free salted caramel delight, no churn needed.

# What You'll Need:

→ For the Salted Caramel

01 - 1 cup granulated sugar
02 - 5 tbsp unsalted butter, halal-certified
03 - 1/2 cup double cream, halal-certified
04 - 1 tsp sea salt
05 - 1 tsp vanilla extract, alcohol-free

→ For the Ice Cream Base

06 - 2 cups whipping cream, chilled, halal-certified
07 - 1 can (14 oz) sweetened condensed milk, halal-certified
08 - 1/2 cup prepared salted caramel, cooled

# How to Make It:

01 - Place granulated sugar in a medium saucepan over medium heat. Stir constantly until sugar melts and turns a golden amber color. Add the unsalted butter and continue stirring until fully combined and melted.
02 - Slowly pour in the double cream while stirring, as the mixture will bubble vigorously. Continue stirring until the sauce is smooth. Remove from heat and stir in the sea salt and vanilla extract. Allow the caramel to cool completely.
03 - In a large bowl, use an electric mixer to whip the chilled whipping cream until stiff peaks form.
04 - Gently fold the sweetened condensed milk into the whipped cream until the mixture is fully combined.
05 - Fold 1/2 cup of the cooled salted caramel into the whipped mixture, creating visible streaks if desired. Transfer the mixture into a loaf pan or an airtight freezer-safe container. Drizzle additional salted caramel over the top and swirl lightly with a knife.
06 - Cover the container with plastic wrap or a lid. Freeze for at least 6 hours, or until the ice cream is firm.
07 - Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly. Serve plain or with extra salted caramel drizzle.

# Expert Advice:

01 -
  • You get restaurant style flavor without the price tag or effort
  • The texture is incredibly smooth without needing an ice cream maker
02 -
  • Sugar goes from brown to burnt very fast so do not walk away from the stove
  • The caramel must be completely cool before you fold it into the cream or it will melt the base
03 -
  • Use a light colored saucepan so you can see the sugar change color accurately
  • Store your ice cream container in the back of the freezer where the temperature is most consistent

Go Back