Let’s talk about that moment when you open the freezer, craving something cold and creamy… and realize you don’t own an ice cream maker. Good news: you don’t need one.

This No-Churn Caramel Ice Cream is built for real home kitchens — no fancy equipment, no tempering eggs, no complicated custard base. Just five core ingredients and a saucepan. What makes this version different is the deep, homemade caramel layer folded into a light whipped cream base, giving you ribbons of buttery sweetness with a slight toasted edge — not just sugary, but balanced.

You’ll end up with a smooth, scoopable ice cream that holds its shape, melts slowly, and tastes like something from a small artisan scoop shop.

Pro tip: Stop cooking the caramel at a medium amber color — that’s where you get bold flavor without bitterness.

Why This Recipe Works (Ice Cream Science in Simple Terms)

No-churn ice cream relies on two key ideas: fat for creaminess and sugar for softness.

Sweetened condensed milk contains sugar and milk solids. Sugar lowers the freezing point, which keeps the ice cream scoopable instead of icy.
Whipped cream (35% fat minimum) traps air. That air mimics the churned texture you’d get from a machine.
Caramelization changes sugar’s structure. Heating sugar to 170–175°C (338–347°F) creates complex flavor compounds and slight bitterness that balances the sweetness.

Did you know? Over-whipping cream makes fat clump, leading to a greasy mouthfeel once frozen. Soft-to-medium peaks are perfect.

Ingredients (Exact Weights + Purpose)

Granulated sugar — 150 g (¾ cup) — for caramel base
Heavy cream (35% fat) — 480 g (2 cups total) — divided: 120 g for caramel, 360 g for whipping
Sweetened condensed milk — 397 g (1 standard can / 1⅓ cups) — sweetness + smooth texture
Unsalted butter — 20 g (1½ tbsp) — richness in caramel
Fine sea salt — 2 g (¼ tsp) — enhances caramel flavor
Vanilla extract — 5 g (1 tsp) — rounds flavor

Ingredient note: Use full-fat condensed milk. Low-fat versions produce icier texture.

Equipment

Required

Heavy-bottom saucepan (2–3 L)
Heatproof spatula
Electric hand mixer or sturdy whisk
1 L (8×4-inch) loaf pan
Parchment paper
Kitchen scale (recommended)
Freezer (–18°C / 0°F)

Nice-to-have

Instant thermometer
Offset spatula

Step-by-Step Instructions

[Process photo: sugar melting in pan]

Step 1: Make the Dry Caramel (8–10 minutes)

Place 150 g sugar in a dry saucepan over medium heat. Do not stir initially.

Visual cue: Sugar melts at edges first, turning clear, then pale gold. Swirl pan gently once 50% melted.

When fully liquid and amber (170–175°C / 338–347°F), remove from heat.

Avoid this: If it smells sharply burnt or looks very dark brown, it’s too far — start over.

Step 2: Add Cream and Butter (2 minutes)

Warm 120 g cream slightly (microwave 20–30 seconds). Slowly pour into caramel while stirring.

It will bubble aggressively — that’s normal.

Add butter and salt. Stir until smooth. If lumpy, return to low heat 30–60 seconds.

Cool to lukewarm (about 35–40°C / 95–104°F).

Visual cue: Sauce should flow like maple syrup, not thick like fudge.

[Process photo: caramel sauce consistency]

Step 3: Whip the Cream (3–4 minutes)

In a chilled bowl, whip 360 g cold cream to soft-medium peaks.

Checkpoint: Lift whisk — peaks should curl slightly at the tip (like a hook), not stand stiff.

Step 4: Fold the Base (2–3 minutes)

In another bowl, combine condensed milk and vanilla.

Fold whipped cream into condensed milk in 2 additions.

Then fold in ¾ of cooled caramel. Swirl remaining caramel on top.

Visual cue: Mixture should look airy and mousse-like. If runny, cream was under-whipped. If dense and greasy, it was over-whipped.

[Process photo: folding stage texture]

Step 5: Freeze (6–8 hours)

Line loaf pan with parchment. Spread mixture evenly. Cover tightly.

Freeze at –18°C / 0°F for at least 6 hours.

Best texture: 8 hours minimum, overnight ideal.

Before scooping, rest at room temp 5–8 minutes.

[Process photo: frozen texture close-up]

Troubleshooting (Real Fixes)

Problem: Ice cream too hard
Likely cause: Not enough sugar or freezer too cold.
Fix: Add 1–2 tbsp glucose syrup next time.

Problem: Icy texture
Cause: Low-fat cream or excess water.
Fix: Use 35% cream only.

Problem: Caramel hardened in streaks
Cause: Too cool before folding.
Fix: Fold at lukewarm stage.

Problem: Greasy mouthfeel
Cause: Over-whipped cream.
Fix: Stop at soft peaks.

Problem: Bitter taste
Cause: Overcooked caramel.
Fix: Remove at medium amber, not dark brown.

Problem: Mixture deflated
Cause: Caramel too hot.
Fix: Cool properly before folding.

Substitutions & Variations

Dairy-Free

Use 400 g coconut condensed milk
Replace cream with 400 g coconut cream (chilled overnight)
Texture slightly firmer but creamy.

Egg-Free

Naturally egg-free — no changes needed.

Salted Caramel

Increase salt to 4 g (½ tsp).

Coffee Caramel

Add 5 g instant espresso powder to caramel.

Scaling Guide

Pan Size	Ingredient Multiplier
6-inch round (1 qt)	1x recipe
8-inch round (2 qt)	1.5x recipe
12 cupcakes molds	1x recipe

For doubling: Use 300 g sugar, 960 g cream total, 2 cans condensed milk.

Storage & Make-Ahead

Freezer: Up to 2 months, tightly wrapped.
Best quality: Within 3 weeks.
Do not refreeze after full melting — texture becomes icy.

To refresh slightly icy texture: Let soften, re-whip lightly, refreeze quickly.

Serving Suggestions

Warm brownie pairing (sweet + bitter contrast)
Drizzle with extra salted caramel
Serve with toasted pecans
Sandwich between cookies

Caramel loves salt and crunch — balance is key.

FAQs

Can I use store-bought caramel?
Yes, use 200 g thick caramel sauce. Reduce sugar slightly for balance.

Can I halve the recipe?
Yes. Use a smaller container; freeze time reduces to 4–5 hours.

Can I make this without an electric mixer?
Yes, whisk vigorously in a chilled bowl (5–7 minutes).

Best sugar type?
White granulated works best. Brown sugar burns faster and alters texture.

Can I use an OTG?
No baking required — just freezer needed.

Notes From My Kitchen (Testing Log)

Batch 1: Used brown sugar. Result: muddy flavor, too soft.
Batch 2: Over-whipped cream. Texture slightly buttery when frozen.
Batch 3: Added caramel while hot — mixture deflated.
Batch 4: Used low-fat cream — icy finish.
Batch 5 (Final): Medium amber caramel, soft peaks, folded at 38°C — perfect balance: creamy, scoopable, deep caramel tone without bitterness.

I tested three caramel shades and two cream fat percentages. Medium amber gave best flavor depth without harshness.

Nutrition (Approximate)

Per ½ cup serving (based on 10 servings):
~320 kcal | 24 g fat | 26 g carbs | 4 g protein

Values are estimates; adjust for brands and portion size. Store below –18°C (0°F) and follow safe dairy handling practices.

Conclusion: Why You’ll Love This Recipe

This No-Churn Caramel Ice Cream proves you don’t need special equipment for bakery-style results. With just five core ingredients and careful caramel timing, you get a rich, scoopable dessert that tastes far more complex than it is to make.

The key takeaway? Control the caramel color and don’t over-whip the cream. That’s it.