No Churn Salted Caramel Ice Cream

This No-Churn Salted Caramel Ice Cream will show you just how easy it is to make Homemade Ice Cream without a churn.  It is so creamy and smooth, sweet and salty, you might want to double the recipe from the get-go.   You can add mix-ins for texture if you like.

Before making the ice cream, though, you need to turn your Sweetened, Condensed Milk into Dulce de Leche.  It’s super easy in the Instant Pot.  It is best to make 2-3 cans at a time, that way you’ll have extra on hand to make another batch.  Because you will make another batch. It’s that good.

  • Author: Laura
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Total Time: 50 min + cooling and freezing time
  • Yield: 1 Qt. 1x
  • Category: Ice Cream
  • Method: Instant Pot, Freezer



For the Dulce de Leche (Caramel)

  • 114 oz. can Sweetened Condensed Milk

For the Ice Cream

  • 1 pt. (16 oz.) Heavy Whipping Cream
  • 3/4 t Salt
  • 2 t Natural Vanilla Extract (optional)

Mix-ins (Optional)

  • 1 1/2 c nuts, pretzels, candies, coconut, or granola


Make the Dulce de Leche

  1. Remove the lid from the can of Sweetened Condensed Milk (SCM). Cover tightly with a small square of aluminum foil. (An alternative here would be to scrape the SCM into canning jar(s) and place finger-tight canning lids over the jars. This may require more water in the IP – fill to just below the lids.)
  2. Place on the trivet of the Instant Pot. Fill Instant pot with warm water to a level just below the foil on the SCM can.
  3. Tighten lid, set to Manual Pressure Cook for 45 minutes.  When done, turn IP off, unplug and let it naturally decompress.  Once decompressed (20-30 mins) remove lid and let cool to a temperature where you can remove the trivet easily.
  4. Stir the salt into the caramel, and refrigerate until ready to use.

Make the Ice Cream

  1. In a large cold bowl, whip the cream and Vanilla until stiff peaks form.
  2. Scrape the salted caramel into a separate (medium) bowl.  Scoop about 1 cup of the cream onto the caramel and fold in.
  3. Pour the caramel – cream mixture into the remaining whipped cream.  Gently fold until well-mixed.
  4. Pour mixture into 9x5x5 pan, or another vessel that will hold at least 1 Qt.
  5. Freeze at least 4-5 hours. If using mix-ins, add them at the 2 hour mark, then continue freezing the ice cream.


Keywords: No Churn, Salted Caramel, Ice Cream

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