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Caramel Swirl Ice Cream in a Cone
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5 from 10 votes

Caramel Swirl No-Churn Ice Cream

Easy, homemade, no-churn caramel swirl ice cream - no ice cream maker required!
Prep Time15 mins
Time to Freeze4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Cardamom & Coconut


  • 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


  • 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.


A larger metal pan will freeze more quickly, but any freezer-safe container will work.