A tin of homemade no churn salted caramel swirl ice cream

No Churn Salted Caramel Swirl Ice Cream

Course: Dessert
Prep Time: 10 mins
Freeze Time: 6 hrs
Total Time: 6 hrs 10 mins
Servings: 6 people
Author: Anna Bloomfield
Deliciously creamy and decadent no churn salted caramel swirl ice cream. Who knew making ice cream could be so easy? This recipe makes 1.2 litres of ice cream.
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  • 1 x 397g tin condensed milk
  • 600 ml double cream
  • 150 ml caramel divided*
  • ½ teaspoon sea salt flakes


  • Place the condensed milk, double cream and 100ml of the caramel in a bowl. Using a hand held electric whisk or stand mixer, whisk the ingredients until the whisk begins to leave trails in the mixture, and when you lift the whisk a ribbon of cream falls back into the bowl.
  • Pour into a suitable container (a 2lb loaf pan or a Tupperware work well).
  • Warm the remaining caramel on the defrost setting of your microwave for a few seconds to loosen it then swirl through the ice cream.
  • Freeze for at least six hours.
  • Serve and enjoy.


* I use Carnation caramel but any caramel sauce or dulce do leche will be fine.


Calories: 441kcal (22%) | Carbohydrates: 22g (7%) | Protein: 3g (6%) | Fat: 39g (60%) | Saturated Fat: 23g (115%) | Cholesterol: 138mg (46%) | Sodium: 293mg (12%) | Potassium: 128mg (4%) | Sugar: 16g (18%) | Vitamin A: 1480IU (30%) | Vitamin C: 0.6mg (1%) | Calcium: 100mg (10%) | Iron: 0mg

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