Salted Caramel No-Churn Ice Cream

It’s true we are in September but Summer is not over yet!


I don’t have a “Back to School” alert to bring on the Summertime Sadness, yet the sadness is looming around. Yet nothing beats a good dose of nature, booze, and ice cream.

I am getting some dozes of booze, but not enough nature for this Summer to last me through the winter time. So bring in more booze and the ice cream!

I picked this recipe from the internet, a no-churn recipe that I tried this year many times. One thing I don’t like is the overly sweet taste and flavor of the sweetened condensed milk. I looked around and tried it a few more times, tweaking it each time until I got a flavor I am happy with.

I posted photos and videos on Instagram Stories (YOU SHOULD FOLLOW ME THERE, if you aren’t already) and my friends were raving about it. I invited them over for a simple salad and MIGHTY desserts night! Boy, did our blood sugar level get high.

Even Olly approves of this version of the ice cream!

The addition of cream cheese in this recipe gives the ice cream extra creaminess due to the fat in the cheese, and it masks the overly sweet condensed milk. 

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Don’t you wish you had some look at you the same way?

Salted Caramel No-Churn Ice Cream tiny-salted-caramel-no-churn-ice-cream-recipe-cookin5m2-9


  • 3 cups whipping cream
  • 1 can sweetened condensed milk
  • 200g cream cheese
  • 1 cup salted caramel, more to drizzle


  • In a large bowl, whisk the cream until you get stiff peaks
  • Add the cream cheese and sweetened condensed milk and whisk until incorporated
  • Coat a loaf pan or plastic container with baking paper and pour half the mix. Add some caramel and swirl, then add the rest and add more caramel on top
  • Press some cling film on the surface of the mix and wrap with cling film, or put the lid on if available
  • Freeze for 6 hours. Take out of the freezer for 10 minutes at (normal) room temperature before serving
  • Drizzle some warm salted caramel, some crumbled cookies, or over a cookie bar

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