Three ingredients. Rich and silky. No fancy machines needed. Enter the world of this no churn caramel ice cream.
It’s getting hooootttttt in the ATL. Well, hot some days, chilly on others, and lots of rain. So, the usual.
But with summer quickly approaching, I’m super excited to share ice cream recipes again.
About a year ago, when I first started Samara from Scratch, I shared an ice cream recipe pretty much every week. This is one of the first few I published back in June. Somehow, it ended up getting moved to drafts (oops).
So, I figured it was time to breath some new life into the post. Plus, homemade ice cream is oddly therapeutic.
What is no churn ice cream?
No churn ice cream is simply homemade ice cream that does not require the use of a machine for churning. It is typically made with a base of condensed milk and heavy cream.
How does no churn ice cream work?
The magic is in the base.
Like I said, the base is sweetened condensed milk and heavy cream. You have to beat the heavy cream to stiff peaks. The beating increases the volume and incorporates air, which makes the mixture lighter.
The sugar in the condensed milk prevents the ice cream from becoming too hard, and also provides a creamy texture.
- 13oz can of dulce de leche – In place of plain condensed milk, we’re using dulce de leche for that caramel flavor. We use the whole can but, don’t worry, it won’t be too sweet! I love using La Lechera’s dulce de leche.
- Salt: Because we’ve got to balance the sweetness of that dulce de leche with some saltiness. We’re foodies here, so we all know salt and caramel go hand in hand.
- Heavy cream: Super important for structure and for taste. Have you ever been curious and just tasted heavy cream by itself? It tastes pretty much like nothing, right? Its neutral taste also helps balance the sweetness of the dulce de leche, and the whipped heavy cream gives this no-churn ice cream its structure.
How to make no churn caramel ice cream
- Place a 9 x 5 inch loaf pan in the freezer. You can also use a 9 inch round cake pan, or anything that’s big enough to hold all the ice cream.
- In a medium bowl, mix dulce de leche and salt. In a large bowl or the bowl of your stand mixer, beat chilled heavy cream to stiff peaks. Be careful not to over beat. I like to chill the cream in the freezer for about 15 minutes before whipping.
- Pour half of the whipped cream into the bowl with the dulce de leche. Fold and mix with a rubber spatula until combined. Then, pour that mixture into the bowl with the remaining whipped cream. Mix until combined with no streaks.
- Pour the ice cream mixture into the chilled loaf pan. Cover tightly with plastic wrap and freeze for at least 6 hours, or overnight.
Toppings and Mix-Ins
Make this ice cream even more delicious by adding your favorite toppings and/or mix-ins.
- Caramel sauce
- Chocolate sauce
- Crushed pretzels
- Flaky salt
Mix in ideas:
- Finely chopped chocolate
- Crushed nuts
- Brownie bits
- Edible cookie dough bits
- Chopped up candy bars
Other no churn ice cream recipes
No Churn Caramel Ice Cream
- 13.5 ounce can dulce de leche
- 1/4 teaspoon (1.5 grams) salt
- 2 cups (16 ounces) heavy cream chilled
- Place a 9×5 inch loaf pan or a 9 inch cake pan in the freezer.
- In a medium sized bowl, mix together dulce de leche and salt. In a large bowl, use an electric mixer or stand mixer to beat chilled heavy cream to stiff peaks. When the beaters are lifted, the cream should stand up firmly without flopping over. Do not over beat.
- Pour half of the whipped cream into the bowl with the dulce de leche. Use a rubber spatula to fold and mix until completely combined. Then, pour that mixture into the bowl with the remaining whipped cream. Mix everything together until combined with no streaks.
- Pour the mixture into chilled loaf pan; cover tightly with plastic wrap. Freeze for at least 6 hours, or overnight.
- Nutrition facts are just an estimate.