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Salted Caramel Ice Cream

Salted caramel ice cream with a glossy ribbon swirl and a creamy, no-churn texture. Made with heavy whipping cream and sweetened condensed milk, then finished with flaky sea salt for a sweet-salty balance.
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Prep Time 10 minutes
freezing 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Heavy whipping cream
  • 2 cup heavy whipping cream Keep cold for best whipping.
Sweetened condensed milk
  • 14 oz sweetened condensed milk Use the full can.
Salted caramel sauce
  • 0.75 cup salted caramel sauce Choose a good-quality store-bought caramel sauce.
Flaky sea salt topping
  • 0.25 tsp flaky sea salt For topping only; use to cut sweetness.

Equipment

  • 1 loaf pan

Method
 

Whip and combine
  1. Whip heavy whipping cream in a large bowl until stiff peaks form, scraping down as needed; it should hold firm ridges when you lift the whisk.
  2. Fold in sweetened condensed milk until fully combined, keeping the mixture thick and uniform with no visible streaks.
Swirl with salted caramel
  1. Pour half the ice cream mixture into a loaf pan and drizzle with half the salted caramel sauce; swirl with a knife in broad zigzags to create ribbons.
  2. Add the remaining mixture, drizzle with the rest of the salted caramel sauce, and swirl again with the knife for a marbled effect.
  3. Sprinkle flaky sea salt over the top in an even layer so each scoop gets a salty crunch.
Freeze
  1. Freeze for at least 6 hours before scooping, until firm and scoopable with clean edges.

Notes

Pro tip: Warm the salted caramel sauce slightly just enough to drizzle, then swirl quickly to keep distinct ribbons. Store covered in the freezer for up to 2 weeks. Freezing is yes (it’s the intended texture), but let sit 5 minutes at room temperature for easier scooping. For a dairy-free swap, use full-fat coconut cream plus sweetened condensed-style coconut milk (flavor will differ, but the no-churn method works).