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A deliciously creamy, sweet & salty ice cream for all you salted caramel lovers out there – best thing about it, you don’t need an ice cream machine!

Ice cream

I loooove ice cream. This is obvious. However, my love for it has grown insane amounts after I travelled to Italy. Gelato was part of my diet, a staple in my diet if you will – the sugar helped me through walking across the city with the heat, and it was DELICIOUS.

I tried as many flavours you could possibly imagine, my favourite being salted caramel and mint chocolate chip – and I just knew I had to create my own recipes! There are recipes for all occasions – raspberry ripple for a summer BBQ, black forest for a Christmas gathering and Pina colada for girls night!

No churn recipes

I do have a fair few no-churn ice cream recipes – some of my most popular being my Kinder Bueno ice cream, Biscoff ice cream, Terry’s chocolate orange ice cream, and my Nutella ice cream! I love how easy and quick it is and every time I have a craving for ice cream, I have the simple ingredients to make it straight away!

I will say now, it is even more delicious then I expected it to be for a quick no-churn recipe to make at home yourself with ease! It only has 5 ingredients, and it takes minutes to make to then freeze – you don’t need an ice-cream machine, so you have no excuse to not make it!

Ice cream all year round!

After the success of my no-churn mint chocolate ice cream recently I thought that making the other of my two favourite flavours from Rome seemed an absolute must! It seriously is an amazing city, and the gelato is to die for – perfect for the climate!

I also realise its going into autumn now, the summer heat is fading, and coats are a near must when going out in the evenings these days – but ice cream is always in my house, even at Christmas!


I serve my ice cream either in sundae dishes, in chocolate covered cones, in plain waffle cones… or I grab the tub and a spoon and eat it all to myself. Seriously… its happened before.

This ice cream flavour goes perfectly with a chocolate dipped cone, more caramel or toffee sauce and sometimes I like to add a few fudge chunks! You can make an ice cream sundae with this or even pop it on the side of a warmed brownie with yet more caramel sauce – DELIGHTFUL!

No-Churn Salted Caramel Ice Cream

A deliciously creamy, sweet & salty ice cream for all you salted caramel lovers out there - best thing about it, you don't need an ice cream machine!
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Category: Dessert
Type: Ice Cream
Keyword: Salted Caramel
Prep Time: 15 minutes
Freezing Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 14 people
Author: Jane's Patisserie


  • 600 ml double cream
  • 397 g Carnations caramel (or Dulce De Leche)
  • 1-2 tsp sea salt
  • 200 g dark chocolate (chopped)
  • Caramel/toffee ice cream sauce


  • In a stand mixer with the whisk attachment (or a large bowl with a hand-held whisk), whisk together the Carnations caramel and the double cream on a medium-high speed until smooth - this can take a couple of minutes.
  • Continue to whisk the mixture until it's very thick and holds itself.
  • Fold through the chopped chocolate and sea salt evenly.
  • Test how salty the ice cream is by tasting it! If you find it salty enough then pour into a freezer proof container or a tin, If not, add a bit more! (See my note below).
  • Drizzle your sauce over and swirl it through the ice-cream. 
  • Cover with a lid or some cling film and freeze for at least 5-6 hours, or overnight!
  • Remove from the freezer about 30 minutes before you want to serve it and store it in the fridge – as its homemade, it may be a bit hard straight out the freezer! Serve how you like and enjoy!


  • BE CAREFUL with the amount of salt you use - I used 2 teaspoons as I like mine relatively salty, and I use proper flakes of sea salt so they cause less impact - if you use finely ground salt, you will want to use about 1/2 level tsp of salt - so taste test it as you go!
  • You could swap up the flavours of the sauce you use if you like, I often use toffee as it goes so well with the caramel flavour theme!
  • This will last in the freezer for 1 month.


Find my other recipes on my Recipes Page!

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J x

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  1. Chelsea on May 19, 2024 at 2:41 pm

    Hi I tired to make this and it’s fine lumpy is this normal? Whilst mixing

    • Jane's Patisserie on June 20, 2024 at 9:41 am

      This likely mean the mixture has been over mixed and now split – you can try warming it slightly whilst mixing to smooth it again and then freeze x

  2. Sohla on August 14, 2020 at 2:58 pm

    Decided to give this a go today, i couldn’t get any caramel or toffee sauce so I decided to melt some milk chocolate and swirl it through instead, cannot wait to try it!

  3. Louise on April 18, 2020 at 6:28 pm

    Hi Jane,

    I made my own homemade caramel sauce for this recipe- its one I use for all tray bakes etc, however the sauce split from the cream when whisking? Could this be because it was over whisked or that the sauce doesn’t contain an important ingredient?



    • Jane's Patisserie on April 18, 2020 at 6:44 pm

      It’s probably because the caramel is homemade – often homemade caramel can’t really be used in the same way in a recipe like this as it will be over worked and so on!

  4. Megan on September 8, 2019 at 12:02 am

    Hi Jane! How are you? I can’t wait to try so many of your recipes. Can you use the salted caramel sauce recipe for this icecream instead of a tin? Also the sauce on your biscotti icecream is that home made? Xx

    • Jane's Patisserie on September 8, 2019 at 8:51 am

      Hiya – Do you mean my homemade caramel sauce? Yes you can use that for this. And I don’t have a biscotti ice cream recipe sorry!

  5. Chloe on December 28, 2017 at 10:51 am

    I got an ice cream maker for Christmas that I am dying to use, would it work if I put it in? At what point would you suggest putting it in?

    • Jane's Patisserie on December 28, 2017 at 11:49 am

      This isn’t one for an ice cream maker really – you need a different type of ice cream recipe such as my double chocolate ice cream one. X

  6. Kristin on August 8, 2017 at 4:21 pm

    Do you think you could use chopped up rolos instead of the chopped chocolate in this? I have a thing about salted caramel and rolos…! 😛

    • Jane's Patisserie on August 8, 2017 at 4:37 pm

      You could do – but they would be veeeerrrryyy chewy once frozen so be warned!

  7. AppetiteDeluxe on October 2, 2015 at 12:08 pm

    Looks delicious

  8. Malin's eating on September 27, 2015 at 10:53 pm

    I agree, there’s nothing like gelato! (This looks pretty hot though.)

  9. Pamplemousse on September 26, 2015 at 5:47 pm

    Yum!!! Salted caramel anything is welcome in my mouth!!

  10. arlingwoman on September 26, 2015 at 3:30 am

    Love, love, love the no churn recipes!!!!

    • Jane's Patisserie on September 27, 2015 at 6:01 pm

      They’re so useful aren’t they! Thank you!

  11. apuginthekitchen on September 26, 2015 at 1:07 am

    Love ice cream and this looks wonderful.

    • Jane's Patisserie on September 27, 2015 at 6:00 pm

      Thank you! Ice-Cream is an all round winner in my house! 🙂

  12. bakingtealady on September 25, 2015 at 2:29 pm

    Yum!! Can’t wait to give this a go!

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