Homemade Caramel Ice Cream Recipe (No Churn, Eggless)
Cool down with this silky-smooth Caramel Ice Cream—a creamy, indulgent dessert that’s unbelievably easy to make! This recipe requires no eggs, no cooking, and no ice cream maker, yet delivers a rich, velvety texture that will rival your favorite store-bought brands.
Perfect on its own or paired with desserts like Apple Crumble, Peach Galette, or Brownies, this homemade caramel ice cream is a must-try. Plus, it’s made with simple, budget-friendly ingredients and ready to prepare in under 10 minutes.
Why This Caramel Ice Cream Stands Out
- No churn required: No ice cream maker? No problem!
- Egg-free: Great for those with egg allergies or preferences.
- Quick and easy: Just 7–10 minutes to prepare.
- Rich caramel flavor: Made with caramel sauce for a decadent taste.
- Smooth and creamy: Thanks to the perfect balance of ingredients.
- Customizable: Add nuts, chocolate chips, or even make it salted caramel.
Ingredients for Caramel Ice Cream
- Salt: A small pinch boosts the overall flavor profile.
- Whipping cream: Use chilled heavy whipping cream for the best results. Avoid powdered whipping cream as it contains preservatives.
- Condensed milk: Adds sweetness and prevents the ice cream from becoming too hard.
- Milk: Whole milk works best to create a light yet creamy texture.
- Caramel sauce: Homemade or store-bought—either will work.
- Vanilla extract: Enhances the flavor and complements the caramel.
Step-by-Step Instructions to Make Caramel Ice Cream
Step 1: Whip the cream
In a chilled mixing bowl, use a whisk or electric mixer to whip the heavy cream until stiff peaks form. Ensure both the cream and bowl are cold for the best results.
Step 2: Mix the ingredients
Add condensed milk, milk, vanilla extract, salt, and caramel sauce to the whipped cream. Gently fold the mixture until just combined. Avoid overmixing to maintain the airy texture.
Step 3: Prepare the ice cream base
Pour the mixture into a chilled 9.5x5x2.5-inch loaf tin.
Step 4: Add caramel swirls
Drizzle caramel sauce over the top and use a knife to gently swirl it into the mixture. Avoid inserting the knife too deeply.
Step 5: Freeze the ice cream
Cover the surface with plastic wrap to prevent ice crystals from forming. Freeze for 12–24 hours.
Step 6: Serve and enjoy
Scoop and serve with an extra drizzle of caramel sauce, toasted nuts, or your favorite dessert.
Pro Tips for Perfect Caramel Ice Cream
- Chill everything: Keep the cream, mixing bowl, and even utensils cold to ensure the cream whips properly.
- Don’t over-whip: Stop whipping as soon as stiff peaks form; over-whipping can turn the cream into butter.
- Prevent freezer odors: Cover the ice cream tightly with plastic wrap or an airtight lid.
- Avoid softening and refreezing: This can cause ice crystals to form, altering the creamy texture.
- Use a loaf pan: It freezes faster and evenly compared to taller containers.
Variations to Try
- Salted Caramel Ice Cream: Add 1 teaspoon of sea salt to the mixture for a salted caramel twist.
- Caramel Nut Crunch: Fold in toasted pecans or walnuts for added texture.
- Chocolate-Caramel Delight: Mix in milk chocolate chips or drizzle melted chocolate before freezing.
FAQs About Caramel Ice Cream
Ensure both the cream and mixing bowl are thoroughly chilled. Using cooking cream instead of heavy cream can also prevent proper whipping.
Yes! This recipe works well with an ice cream maker. Simply follow your machine’s instructions.
Store in an airtight container in the freezer for up to 2 weeks. Avoid placing it near foods with strong odors.
Why Make This Caramel Ice Cream Recipe?
This Caramel Ice Cream recipe is a game-changer for those who love homemade desserts without the fuss of churning or cooking. With its silky texture, rich caramel flavor, and simple process, this ice cream is a perfect treat to impress your family and guests.
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Caramel Ice Cream Recipe
Ingredients
- 2 cups chilled whipping cream
- 1 cup condensed milk
- ¼ cup chilled milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup caramel sauce read notes
Instructions
- Add the whipping cream to a chilled large bowl and whip using a whisk attachment until it forms a stiff peak.
- Add salt, vanilla extract, condensed milk, and 1 and a half tablespoon of caramel sauce to the whipped cream. Mix well for 20 seconds at a medium speed.
- Pour the ice cream into a chilled 9.5x5x2.5 loaf pan.
- Drizzle half the remaining caramel sauce over the ice cream, swirl the caramel with the ice cream using a fork, do not overdo it.
- Again, drizzle two tablespoons of caramel sauce over the ice cream, but this time lightly swirl the caramel with a butter knife, do not go deep in the ice cream mixture; the goal here is to give the ice cream a nice swirl on top only.
- If you don’t want to swirl and want the ice cream to have only caramel flavor, then add a quarter cup of caramel sauce on the whipped cream along with the other ingredients.
- Cover the ice cream with plastic wrap, and let the plastic touch the ice cream surface to prevent forming crystals. Freeze for 12 hours to 24 hours before serving.
Video
Notes
- Use whipping cream, and not cooking heavy cream. Cooking cream will not whip.
- Ensure all your ingredients and utensils are chilled before making the ice cream.
- Depending on your freezer, keeping the ice cream in it for at least 12 hours before serving is best.
