No Churn Salted Caramel Ice Cream Recipes

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NO-CHURN SALTED CARAMEL ICE CREAM



No-Churn Salted Caramel Ice Cream image

Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.

Provided by The Epicurious Test Kitchen

Categories     Milk/Cream     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Summer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 cups

Number Of Ingredients 5

1 (14-ounce) can sweetened condensed milk (or 1 1/3 cups store-bought dulce de leche)
1/2 teaspoon flaky sea salt, plus more for serving
2 cups very cold heavy cream
Special equipment:
A 9x5" loaf pan

Steps:

  • If making dulce de leche, place unopened can of milk in a medium pot filled with water (can should be completely submerged); cover and let simmer 2 hours. Remove can and let cool. Open can and transfer contents to a large bowl. Stir in 1/2 tsp. salt and let cool at least 10 minutes.
  • If using store-bought dulce de leche, combine with 1/2 tsp. salt in a large bowl.
  • Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes. Stir about 1/3 of the whipped cream into dulce de leche until just combined. Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours.
  • Sprinkle with additional salt before serving.
  • Do Ahead
  • Ice cream can be made 7 days ahead; cover and freeze in loaf pan.

NO CHURN SALTED CARAMEL ICE CREAM



No Churn Salted Caramel Ice Cream image

This is an insanely easy and insanely delicious ice cream. Everyone LOVES this recipe! It is a recipe by "Girl and the Kitchen"

Provided by Trixie735

Categories     Frozen Desserts

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 4

1 pint heavy whipping cream
1 (14 ounce) can sweetened condensed milk (can use fat free)
1/4-1/2 cup caramel sauce
1 -2 teaspoon kosher salt

Steps:

  • Place whipping cream in a mixer and bring to stiff peaks.
  • Pour contents of 1 an of sweetened condensed milk into whipped cream and FOLD to combine.
  • Place a few tablespoons of caramel into the mix along with a pinch or two of sale. Combine and taste. Add in more salt or caramel if necessary.
  • Place into freezer safe pan (I use a Rubbermaid container) and drizzle caramel on top; swirl caramel using a toothpick or knife and finish with a sprinkle of salt.
  • Freeze complete for 4-6 hours or until it's completely set.

Nutrition Facts : Calories 260.6, Fat 17.6, SaturatedFat 11, Cholesterol 65.7, Sodium 275.2, Carbohydrate 23.7, Fiber 0.1, Sugar 18, Protein 3.5

NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM



No-Churn Coffee-Caramel Crunch Ice Cream image

Provided by Food Network Kitchen

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 6

3/4 cup sweetened condensed milk
2 tablespoons instant espresso powder
1 1/2 cups plus 1 tablespoon heavy cream
Pinch of salt
1/3 cup jarred dulce de leche, plus more for topping
1/3 cup toffee bits

Steps:

  • Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
  • Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
  • Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
  • Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

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