Creamy No Churn Salted Caramel (Print Page)
Rich, creamy salted caramel treat without the churn. Halal-friendly and effortless to make.
# What You Need:
→ Salted Caramel
01 - 1 cup granulated sugar
02 - 5 tbsp unsalted butter
03 - 1/2 cup double cream
04 - 1 tsp sea salt
05 - 1 tsp vanilla extract
→ Ice Cream Base
06 - 2 cups whipping cream, chilled
07 - 1 can (14 oz) sweetened condensed milk
08 - 1/2 cup prepared salted caramel, cooled
# Directions:
01 - Place sugar in a medium saucepan over medium heat. Stir constantly until sugar melts and turns a golden amber. Add the butter and continue stirring until combined and melted. Slowly pour in the double cream, noting that the mixture will bubble. Stir until smooth. Remove from heat and stir in salt and vanilla extract. Let cool completely.
02 - In a large bowl, whip the chilled whipping cream to stiff peaks using an electric mixer. Gently fold in the sweetened condensed milk until combined.
03 - Fold 1/2 cup of cooled salted caramel into the whipped mixture, creating visible streaks of caramel if desired. Transfer mixture into a loaf pan or airtight freezer-safe container. Drizzle more salted caramel over the top and swirl lightly with a knife.
04 - Cover with plastic wrap or lid. Freeze for at least 6 hours, or until firm.
05 - Let sit at room temperature for 5 minutes before scooping. Enjoy plain or with extra salted caramel.
# Expert Tips:
01 -
- You get incredibly rich results without the fuss of churning or tempering eggs
- The salty sweet balance is absolutely addictive for everyone
02 -
- Sugar burns quickly so keep a close eye on the color change
- The caramel must be completely cool before you fold it into the cream
03 -
- Chill your mixing bowl in the freezer for ten minutes before whipping
- Toast some nuts beforehand to sprinkle on top for extra crunch