No-Churn Vanilla Caramel Ice Cream

In a heavy-bottomed saucepan, add the granulated sugar over medium heat. Stir constantly as the sugar melts and turns into a golden amber liquid. Be patient—this process takes a few minutes. Once fully melted, carefully add the butter and stir until completely combined. Slowly pour in the warm heavy cream while stirring continuously (the mixture will bubble vigorously). Cook for another 1–2 minutes until smooth. Remove from heat and stir in vanilla extract and salt. Let it cool completely before using.

In a large mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This means the cream should hold its shape firmly when the beaters are lifted.

In another bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until smooth. Gently fold the whipped cream into this mixture using a spatula. Do this in batches to keep the mixture light and airy. Avoid overmixing to maintain the fluffy texture.

Pour half of the ice cream base into a freezer-safe container. Drizzle a generous amount of cooled caramel sauce over the top. Add the remaining ice cream base, then drizzle more caramel sauce. Use a knife or skewer to gently swirl the caramel into the mixture, creating a marbled effect.

Cover the container tightly with a lid or plastic wrap. Place it in the freezer for at least 6–8 hours, or until fully set. For best results, freeze overnight.

Once frozen, let the ice cream sit at room temperature for 5 minutes before scooping. Serve in bowls or cones, and drizzle extra caramel sauce on top if desired.