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This homemade salted caramel ice cream is egg-free and requires no ice cream maker — just four simple ingredients, a mixer, and a freezer.
Summer is almost here, and there’s no better way to celebrate than with an easy batch of no-churn salted caramel ice cream. It’s rich, creamy, and full of caramel flavor — perfect for warm days and dessert cravings.
I’m a long-time ice cream lover and gravitate toward silky, indulgent flavors. Salted caramel ranks near the top of my list: the sweet caramel balanced with flaky sea salt is irresistible. For convenience I use canned dulce de leche for the caramel swirl; it’s widely available and gives great texture and flavor without extra fuss.
If you enjoy variations, I also have other no-churn favorites like Black Forest ice cream, Oreo ice cream, and coffee ice cream that use the same simple base.
Why You’ll Love This No Churn Salted Caramel Ice Cream…
- No ice cream maker required and only four ingredients.
- Rich, creamy texture and a deep caramel flavor.
- A sprinkle of sea salt at the end lifts the flavor — don’t skip it if you can help it.
What You’ll Need…
- Base: heavy whipping cream and sweetened condensed milk.
- Flavor: dulce de leche and sea salt for finishing.
How To Make No Churn Salted Caramel Ice Cream Without Eggs…
Start with a pint of cold heavy whipping cream and a 14-ounce can of sweetened condensed milk. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream and condensed milk together on medium speed. Continue until the mixture thickens and soft peaks form — this can take a few minutes, so be patient.
Line a loaf pan with parchment paper (or use a deep, coverable container or tupperware). Pour half of the whipped mixture into the pan. Dollop half of the dulce de leche over the surface — if your dulce de leche is thick, use a tablespoon to drop spoonfuls. Use a fork to swirl the caramel through the ice cream, creating ribbons of caramel, and sprinkle a pinch of sea salt over the top.
Pour the remaining ice cream mixture over the swirled layer. Add the rest of the dulce de leche in spoonfuls and swirl again with a fork; it may sink slightly, which is fine. Finish with another light pinch of sea salt.
Cover the pan and freeze for at least 6 hours, though overnight gives the best texture. When fully frozen, scoop and enjoy the creamy salted caramel ribbons.
For more caramel treats, try pairing this with salted caramel cookies or topping it with chopped nuts for extra crunch.
📖 Recipe
Salted Caramel Ice Cream – Gluten Free, Eggless
Print Recipe
Ingredients
- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk
- ¾ cup dulce de leche
- 2 pinches sea salt
Instructions
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Using a hand mixer or stand mixer with the whisk attachment, beat the heavy whipping cream and sweetened condensed milk until thickened and soft peaks form.
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Pour half the mixture into a parchment-lined loaf pan. Add half the dulce de leche in spoonfuls and use a fork to swirl it into the ice cream. Sprinkle with a pinch of sea salt.
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Repeat with the remaining ice cream mixture and dulce de leche, finishing with another pinch of sea salt.
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Cover and freeze for at least 6 hours or ideally overnight before serving.
Notes
- If your dulce de leche is thick, drop dollops with a tablespoon and swirl with a fork to distribute it more easily.
- Use cold heavy whipping cream for best whipping results.
- No loaf pan? A covered tupperware or similar container works fine.
Did you make this no-churn salted caramel ice cream? Tag me on Instagram @justastastyblog and use #justastastyblog.