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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!

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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!!

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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! 

Ingredients

– 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

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Method

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!!

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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!

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ENJOY!

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

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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!

21 Comments

  • Sohla
    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!

    Reply
  • Louise
    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?

    Thanks,

    Louise

    Reply
    • Jane's Patisserie
      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!

  • 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

    Reply
    • 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?

    Reply
    • 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…! 😛

    Reply
    • 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

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

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

    Reply
  • Pamplemousse
    September 26, 2015 at 5:47 pm

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

    Reply
  • arlingwoman
    September 26, 2015 at 3:30 am

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

    Reply
    • 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.

    Reply
    • 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!

    Reply

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