No Churn Salted Caramel Ice Cream
Creamy no-churn ice cream rippled with dulce de leche and a little sea salt. No ice cream machine or eggs needed, just a whisk and a freezer.
- Time6 hr 15
- LevelEasy
- Costabout £0.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line a 900g loaf tin with baking paper or cling film, leaving some overhang. Warm the dulce de leche for 20 seconds in the microwave so it is easy to swirl.
- 2
In a large bowl, mix the condensed milk, vanilla and 1 teaspoon of the salt.
- 3
In another large bowl, whip the cream until it holds firm, billowy peaks. Do not over-whip or it turns grainy.
- 4
Fold a large spoonful of cream into the condensed milk mixture to loosen it. Then fold in the rest in two goes, keeping as much air in as you can.
- 5
Spoon a third of the mixture into the tin and drizzle over a third of the dulce de leche. Repeat twice more, ending with caramel. Swirl once with a knife.
- 6
Sprinkle over the last half teaspoon of salt. Cover and freeze for at least 6 hours, until firm. Leave out for 5 minutes before scooping.
360 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
