Caramel Swirl No-Churn Ice Cream
Easy, homemade, no-churn caramel swirl ice cream - no ice cream maker required!
Servings: 8 servings
Ingredients
- 1 1/4 cup whipping cream
- 7 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 1 cup homemade caramel sauce or storebought caramel sauce (make with 1 teaspoon of salt)
- 1/2 cup milk chocolate toffee bits optional
Instructions
- Whip the cream until stiff peaks form.
- Drizzle in the sweetened condensed milk, vanilla extract, and sea salt while continuing to whip.
- When the sweetened condensed milk is fully incorporated, move half of the ice cream base mixture to a round metal cake pan or loaf pan. Drizzle half of the caramel sauce over the ice cream base. Sprinkle with half of the toffee bits if using.
- Add the remaining ice cream mixture. Drizzle the remaining caramel on top. Add the remaining toffee bits.
- Using a chopstick or other thin utensil to swirl the caramel and ice cream base together.
- Freeze for at least four hours.
Notes
A larger metal pan will freeze more quickly, but any freezer-safe container will work.