No-Churn Salted Caramel Ice Cream

Updated Sept. 10, 2025

Recipe Overview

• Total Time: 3½ hours (5 minutes prep, 3 hours 20 minutes freeze)

• Difficulty: Easy

Ingredients

• 1 (14-ounce/400g) can or jar dulce de leche (store-bought or homemade)

• 1½ cups (355ml) heavy cream (35%+ fat content recommended for richness)

• ¼ teaspoon fine sea salt

• ½ teaspoon flaky sea salt (optional, for texture and extra saltiness)

Preparation

Step 1: Lighten the Dulce de Leche

1. Open the dulce de leche can and transfer ¾ of the caramel to a small bowl (reserve the remaining ¼ for swirling).

2. In a large, chilled mixing bowl, whip the heavy cream and fine sea salt until stiff peaks form (using an electric mixer at medium speed for 2–3 minutes, or by hand with a whisk for 5–7 minutes).

3. Add 1 large dollop of the stiffened cream to the small bowl with dulce de leche. Gently stir with a silicone spatula to loosen the caramel until it flows smoothly (no clumps).

Step 2: Combine Mixtures

Pour the lightened dulce de leche into the bowl of stiffened cream. Using a rubber spatula, fold gently (scrape from the bottom, fold upward, and repeat) until fully incorporated. Avoid over-mixing to preserve airiness.

Step 3: Prepare Swirl Sauce

In the empty small bowl, mix the remaining dulce de leche with the flaky sea salt (or ¼ tsp fine salt as a substitute, though flaky salt adds a crunchy texture).

Step 4: Layer & Freeze

1. Transfer the cream-caramel base to a 1-quart (1-liter) freezer-safe container (glass or plastic, with a lid).

2. Alternate layers: Add ¼ of the base, then dollop 2–3 spoonfuls of the salted dulce de leche on top. Use a toothpick or fork to gently swirl the two layers together. Repeat until all mixture is used.

3. Cover the container and freeze for at least 3 hours (or overnight) until solid. For optimal flavor, allow it to sit at room temperature for 5–10 minutes before serving.

Recipe Notes & Tips

Homemade Dulce de Leche

If store-bought is unavailable, make your own:

• Place an unopened 14-oz (400g) can of sweetened condensed milk in a pot. Cover with water by 1 inch. Simmer over low heat for 3 hours (keep water at a gentle boil).

• Remove from heat, let cool to room temperature, then refrigerate. No risk of explosion—the sealed can safely withstand the pressure!

Ice Cream Maker Alternative

For a creamier, gelato-like texture:

• Mix 1 cup heavy cream + 1 cup sweetened condensed milk + ¼ tsp fine salt. Pour into a pre-chilled ice cream maker bowl.

• Churn for 20–25 minutes until thickened, then transfer to a container and freeze for 2–4 hours.

Troubleshooting: Grainy Texture

Common in no-churn recipes due to ice crystal formation:

• Prevent:

• Whip cream to stiff peaks (maximize air for smoothness).

• Fold mixtures gently (minimize deflation).

• Add 1 tbsp rum/vodka or ½ tsp vanilla extract to slow crystallization.

Community Feedback

• “I love Melissa’s recipes! This salted caramel version is a game-changer.”

• “Substitute sweetened condensed milk + 1 tsp vanilla for a simpler twist—less time, just as delicious.”

Serving Suggestions

Top with toasted pecans, a drizzle of extra salted caramel, or a sprinkle of flaky salt for an elegant finish.