Creamy No Churn Salted Caramel Ice Cream (Printable)
Rich, creamy salted caramel ice cream made without an ice cream maker. Perfect for halal diets.
# What You'll Need:
→ For the Salted Caramel
01 - 1 cup granulated sugar
02 - 5 tbsp unsalted halal-certified butter
03 - 1/2 cup halal double cream
04 - 1 tsp sea salt
05 - 1 tsp alcohol-free vanilla extract
→ For the Ice Cream Base
06 - 2 cups halal whipping cream, chilled
07 - 1 can (397 g) sweetened condensed milk, halal-certified
08 - 1/2 cup prepared salted caramel, cooled
# How-To Steps:
01 - Place sugar in a medium saucepan over medium heat. Stir constantly until sugar melts and turns a golden amber. Add the butter and continue stirring until combined and melted. Slowly pour in the double cream (mixture will bubble). Stir until smooth. Remove from heat and stir in salt and vanilla extract. Let cool completely.
02 - In a large bowl, whip the chilled whipping cream to stiff peaks using an electric mixer. Gently fold in the sweetened condensed milk until combined.
03 - Fold 1/2 cup of cooled salted caramel into the whipped mixture, creating visible streaks of caramel if desired. Transfer mixture into a loaf pan or airtight freezer-safe container. Drizzle more salted caramel over the top and swirl lightly with a knife.
04 - Cover with plastic wrap or lid. Freeze for at least 6 hours, or until firm.
05 - Let sit at room temperature for 5 minutes before scooping. Enjoy plain or with extra salted caramel.
# Expert Advice:
01 -
- You get that rich velvety texture without needing an expensive machine.
- The salty sweet balance hits the spot every single time.
02 -
- Sugar burns fast so keep your eyes on the pan the entire time.
- Ensure the caramel is completely cool before folding it into the cream.
03 -
- Use a light colored pan to easily judge the color of the caramel.
- Chill your bowl and beaters beforehand for faster whipping.