Is salted caramel ice cream gluten free? Yes, this recipe is naturally gluten free.A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier! I actually learned this trick at my first job, working at a frozen custard shop. Use a wet ice cream scoop to scoop out the ice cream after it’s frozen.

Substituting either of these ingredients can vary the final result of the ice cream taste and texture. Do NOT make substitutions. This recipe works perfectly with the simple combination of heavy cream and sweetened condensed milk.This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze. Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer.Freezing the ice cream in a metal container will make it freeze faster. If you want your salted caramel ice cream ASAP, pour the ice cream into a metal container to freeze.

Cover and freeze for 5 hours, or overnight.

Use the same spoon to swirl the caramel throughout the ice cream.

Use a spoon to drizzle the salted caramel over the ice cream.

Transfer to a 2 quart container, preferably metal, a 1 pound metal loaf pan is perfect for this.

Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.

This will also provide you with a great arm workout!

Note: You can also hand whip the heavy cream if you don’t have a mixer at home.

Use a stand mixer, or electric hand mixer, to whip the heavy cream on medium-high speed until form peaks form, about 3-4 minutes.

In the meantime, combine a can of sweetened condensed milk and vanilla extract in a medium bowl, set aside.Remove from the heat, transfer to a heat-safe bowl and stir in the salt. Slowly, drizzle in ¼ cup of heavy cream while stirring constantly.Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes.Heat the sugar in a small saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.Sweetened condensed milk – this canned milk can be found on the baking aisle at all major grocery stores.And this is what’s needed to make this ice cream freeze up creamy and delicious! Alternative milks, like almond or soy milk, or 2% milk will not whip up into whipped cream. Heavy cream – I do not recommend using anything besides heavy cream to make this recipe.If you only have salted butter on hand, I recommend cutting the amount of salt in the caramel in half. Butter – I recommend using unsalted butter, because you’ll be adding salt to the caramel sauce.Luckily with my easy no-churn ice cream method, it only takes 15 minutes of prep time and 6 ingredients to recreate this recipe! And you don’t need an ice cream maker, so literally anyone can make this ice cream at home! Ingredients With every spoonful, you get a bite of salty, caramel goodness and it’s just so good when it hits your tongue! I knew that I had to recreate those ribbons of caramel deliciousness at home. The key to their ice cream is the ribbons of gooey salted caramel swirled throughout the ice cream. After perfecting my homemade no churn ice cream recipe back in 2015, I’ve been on a mission to make no churn ice cream in all of my favorite flavors! This salted caramel recipe was modeled after one of my all-time favorite ice cream flavors, Salt and Straw’s Sea Salt with Caramel Ribbons.

Cashew milk salted caramel ice cream