No-Churn Salted Caramel-Coconut Ice Cream

A bowl of creamy ice cream with a spoon rests on a dark wooden surface. In the background, there is an ice cream container and a metal scoop with traces of ice cream on a lid.

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No-Churn Salted Caramel-Coconut Ice Cream

No ice cream maker? No problem! This frozen delight is quick, easy, and off-the-charts GOOD!

Prep Time10

Freeze Time6

Total Time6 10

Course: Dessert

Cuisine: American

Keyword: Caramel, Coconut, Cream, Easy, Frozen, Make-ahead

Servings: quart

Equipment

Ingredients

2 cups heavy whipping cream chilled
1 cup sweetened condensed milk
¼ cup plus ⅓ cup caramel sauce divided (Homemade All-Purpose or store bought)
¼ cup whole milk
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
¼ cup sweetened shredded coconut toasted and chopped

Instructions

In a blender, process the cream until soft peaks form about 20-30 seconds. Scrape down the sides of the blender until stiff peaks form, about another 10-20 seconds. Using a rubber spatula, stir in the condensed milk, ¼ cup caramel sauce, whole milk, sugar, vanilla and salt. Process until thoroughly combined, about 20 seconds longer.
Pour the mixture into an 8 ½ x 4 ½-inch loaf pan, an 8-inch square pan, or a 1-quart silicone container. Gently stir in the coconut. Dollop the remaining ⅓ cup of caramel on top and swirl it into the cream mixture using the back of a knife or the tines of a fork. If using a metal baking pan, place a piece of plastic wrap flush on the surface of the ice cream. If using a silicone container, place the matching lid on. Freeze until firm, at least 6 hours. Enjoy!

Notes

A blender is used in the recipe, but a stand mixer fitted with the whisk attachment can be used. If using a stand mixer, beat the cream at medium-low speed until frothy, about 1 minute. Increase the speed to medium-high and beat until stiff peaks form, about 2-3 minutes more. Then proceed by beating in the remaining ingredients.

Nutrition