No Churn Salted Caramel Ice Cream Recipes

NO-CHURN SALTED CARAMEL ICE CREAM

Steps:

• If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes.
• If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
• Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours.
• Sprinkle with additional salt before serving.
• Do Ahead
• Ice cream can be made 7 days ahead; cover and freeze in loaf pan.

NO CHURN SALTED CARAMEL ICE CREAM

Steps:

• Place whipping cream in a mixer and bring to stiff peaks.
• Pour contents of 1 an of sweetened condensed milk into whipped cream and FOLD to combine.
• Place a few tablespoons of caramel into the mix along with a pinch or two of sale. Combine and taste. Add in more salt or caramel if necessary.
• Place into freezer safe pan (I use a Rubbermaid container) and drizzle caramel on top; swirl caramel using a toothpick or knife and finish with a sprinkle of salt.
• Freeze complete for 4-6 hours or until it's completely set.