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Salted Caramel No Churn Ice Cream

  • Author: Erin Clarkson
  • Yield: Makes about 6 cups (one loaf pan) 1x


Salted Caramel No Churn Ice Cream



Salted Caramel

  • 2 cups (400g) sugar
  • 12 Tbsp (170g) unsalted butter, cut in chunks, at room temperature
  • 1 cup (250ml) heavy cream, warmed
  • 2 Tbsp ground Baker's Grind (Spiced sugar and salt blend)
  • 1 tsp flaky sea salt (if you are not using baker's grind, increase this to 1 Tbsp)

No Churn Ice Cream

  • 1 400g (14oz) can sweetened condensed milk
  • 2 cups (500ml) heavy cream
  • 1 tsp vanilla bean paste
  • 6 Tbsp Salted Caramel



  1. Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the baker's grind and / or salt, and pour into a glass jar. Allow to cool completely.


  1. Place the condensed milk, cream, and vanilla in a large bowl, or in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium - high until the mixture is thick and peaks form.
  2. Place a third of the ice cream mixture into a freezer safe container (I used a loaf pan). Drizzle over about 2 Tbsp of the salted Caramel. Top with the second third of ice cream, drizzle with caramel, then repeat the process once more. Cover the container loosely with plastic wrap and freeze until solid, at least 6-7 hours, preferably overnight. 
  3. Return leftovers to the freezer soon after serving.


Thank you to the lovely Cherie of Pepper and Me for sending goodies all the way to NYC!