No-Churn Salted Caramel Ice-Cream!

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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!


I LOVE ICE-CREAM. This is obvious. However, my love for it has grown insane amounts after I travelled to Rome, Italy recently. 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 as possible, my favourite being Salted Caramel – and Mint Choc Chip – hence this recipe!

I will say now, its not as good as the one I had in Italy – that is impossible in my opinion – but it  is a delicious as it can be for a no-churn recipe that you can all 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!!


After the success of my No-Churn Mint Chocolate Ice-Cream recently I thought that making the second of my favourite flavours from Rome seemed an absolute must! It seriously is an amazing city, and the Gelato is to die for – perfect pick me up! 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. ENJOY!

This makes 2L of Ice-cream! 


– 600ml Double Cream
– 1x 397g tin Carnations Caramel (or Dulce de Leche!)
– 1-2tsp Sea Salt Flakes (I used Maldon Flakes)
– 200g Chocolate, chopped into chunks
– Caramel/Toffee Ice-Cream Sauce



1) In a Stand Mixer with the whisk attachment (or a large bowl with a hand-held whisk) Whisk together the tin double cream, and caramel  on a medium-high speed until smooth – can take a couple of minutes.

2) Continue to whisk the mixture until its very thick and holds itself – fold through the chopped up chocolate and 1tsp Sea Salt Flakes. Test how salty the ice-cream is by using a spoon and eating 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).

3) Drizzle over some Ice-Cream Sauce and swirl through the ice-cream. Cover with a lid or some cling film and freeze for at least 5-6 hours, or over night!

4) To serve – remove from the freezer about 30 Minutes before you want to serve it and store it in the fridge – as its homemade (or like some shop bought ice-cream) they’re a bit hard straight out the freezer! Serve how you like and ENJOY!!


Tips and Ideas

BE CAREFUL with the amount of salt you use – I uses 2 teaspoons as I like mine salty, and I use proper flakes of 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 VERY well with the flavour theme of Caramel!

This will last in the freezer for 1 month!



You can find my other Ice-Cream Recipes on my Recipes Page!

You can find me on:

J x

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Megan
    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
      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!

  • Chloe
    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
      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

  • Kristin
    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
      August 8, 2017 at 4:37 pm

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

  • AppetiteDeluxe
    October 2, 2015 at 12:08 pm

    Looks delicious

  • Malin's eating
    September 27, 2015 at 10:53 pm

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

  • Pamplemousse
    September 26, 2015 at 5:47 pm

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

  • arlingwoman
    September 26, 2015 at 3:30 am

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

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

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

  • apuginthekitchen
    September 26, 2015 at 1:07 am

    Love ice cream and this looks wonderful.

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

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

  • bakingtealady
    September 25, 2015 at 2:29 pm

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


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