No Churn Ice Cream – 4 base ingredients for creamy ice cream with swirls of salted caramel , chocolate and crushed pretzels. NO ice cream maker needed!
Make this simple, decadent dessert with just 4 simple ingredients. No ice cream machine needed and no churning.
Just sweet creamy homemade Salted Caramel Ice Cream with swirls of lightly salted caramel, dark chocolate and crushed chocolate covered pretzels because we’re extra around here and don’t care who knows it.
WHY I LOVE THIS RECIPE:
- Homemade creamy ice cream in minutes and it’s easy – even if it’s your first time!
- No ice cream maker or other equipment needed — just a mixer and a freezer.
- This sweet treat is perfect addition to your next party and a great way to end any meal.
- It’s a vanilla ice cream base from simple ingredients available from the grocery store.
- Tastes gourmet and way less expensive than your local ice cream shop.
- You can change up this homemade ice cream base with many different flavors by adding cookies, candy, fruit or even jam!
TIPS FOR THE BEST NO CHURN ICE CREAM:
- Chill the mixing bowl and beaters in the freezer for 15 minutes before starting.
- Keep heavy cream refrigerated until ready to use.
- If you have metal bowls or a metal bread pan use them. It helps the ice cream set faster.
HOW LONG DOES NO CHURN ICE CREAM LAST IN THE FREEZER?
Your delicious homemade ice cream is best as soon as it’s ready but will last up to 3 months in the freezer. Press plastic wrap against the surface of the ice cream to prevent freezer burn.
WHAT’S IN NO CHURN SALTED CARAMEL ICE CREAM?
- heavy cream (heavy whipping cream)
- can of sweetened condensed milk
- pure vanilla extract (or equal amount of vanilla bean paste)
- sea salt
- Ghirardelli Salted Caramel Sauce
- chocolate ice cream sauce
- dark chocolate covered pretzels
- 9×5 loaf pan (metal if you have it)
NOTE: if you can’t find salted caramel sauce, blend 1/2 teaspoon of sea salt (or more to taste) into any caramel ice cream sauce.
HOW TO MAKE NO SALTED CARAMEL CHURN ICE CREAM:
Place a medium size mixing bowl in the freezer for 15 minutes. Note: if you have a metal bowl use it. Place a 9×5 bread loaf pan into the freezer as well.
Rough chop pretzels using a sharp knife or add pretzels to a zip top bag and pound using a mallet or rolling pin then set aside.
In one mixing bowl, blend sweetened condensed milk, vanilla extract and 1/4 teaspoon sea salt then set aside.
To the chilled bowl add heavy cream. Using a hand mixer, beat on medium-high to high speed until stiff peaks form (takes about 4 minutes).
Gently fold the whipped cream into the .sweetened condensed milk mixture by hand.
Transfer half of the mixture into the loaf pan. Drizzle half of the caramel sauce and crushed pretzels and all of the chocolate sauce.
Use the back of a spoon to swirl the toppings into the surface of the ice cream for a marbled look – don’t fully mix it.
Pour the remaining ice cream over the top then add the remaining caramel sauce and crushed pretzels (chocolate sauce is only on the first layer) and give it another swirl.
Cover tightly with plastic wrap then place in the freezer for at least 4 hours up to overnight for best results.
Note: if the plastic wrap doesn’t seal, add aluminum foil over it and wrap tightly.
HOW TO SERVE THIS HOMEMADE ICE CREAM:
When you’re ready, scoop out your Salted Caramel Ice Cream into bowls or cones.
Add an extra drizzle of caramel sauce or hot fudge sauce and a sprinkle of sea salt if you’re feeling extra then watch it disappear!
HOW TO CHANGE UP THIS NO CHURN RECIPE NEXT TIME:
The base for this recipe is a homemade vanilla ice cream. Jazz it up however you like!
- Add chocolate chips, butterscotch chips or English toffee bits.
- Fresh strawberries or strawberry jam.
- Blend crushed cookie pieces like Oreos, chocolate chip cookies or brownies.
- Candy – M&M’s, peanut butter cups or Snickers bars.
- Pecans or walnuts.
- Swirl in peanut butter or a combination of chocolate and peanut butter.
HERE ARE A FEW MORE EASY SUMMER DESSERTS:
Full printable details in the recipe card below. Enjoy!
Tried this No Churn Ice Cream recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME in your photo on social media! @agoudalife or #agoudalife
No Churn Ice Cream – Salted Caramel
Equipment
- 9×5 baking dish metal preferred
- 2 mixing bowls metal preferred
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup Ghirardelli Salted Caramel Sauce or plain caramel sauce + 1/2 tsp sea salt
- 2 tablespoons chocolate ice cream sauce or more to taste
- 1 cup dark chocolate covered pretzels chopped/crushed pretzels
Instructions
- Place a medium size mixing bowl and 9×5 bread loaf pan in the freezer for 15 minutes. Note: if you have a metal bowl and pan, use them.
- Rough chop pretzels using a sharp knife or add pretzels to a zip top bag and pound using a mallet or rolling pin then set aside.
- In one mixing bowl, blend sweetened condensed milk, vanilla extract and 1/4 teaspoon sea salt then set aside.
- Remove second bowl from the freezer. Add heavy cream then beat using a hand mixer on medium-high to high speed until stiff peaks form (takes about 4 minutes
- Gently fold the whipped cream into the .sweetened condensed milk mixture by hand.
- Transfer half of the mixture into the loaf pan. Drizzle half of the caramel sauce and crushed pretzels and all of the chocolate sauce. Use the back of a spoon to swirl the toppings into the surface of the ice cream for a marbled look – don't fully mix it.
- Pour the remaining ice cream over the top then add the remaining caramel sauce and chopped pretzels (chocolate sauce is only on the first layer) and give it another swirl.
- Cover tightly with plastic wrap then freezer at least 4 hours up to overnight for best results.
This is a must-make for ice cream lovers. Easy, delicious, decadent!