Creamy No Churn Salted Caramel (Printable)
Rich, egg-free salted caramel delight made without an ice cream maker. Fully halal and irresistibly creamy.
# What You Need:
→ For the Salted Caramel
01 - 1 cup (200 g) granulated sugar
02 - 5 tbsp (70 g) unsalted halal-certified butter
03 - 1/2 cup (120 ml) halal double cream
04 - 1 tsp sea salt (or to taste)
05 - 1 tsp vanilla extract (alcohol-free, halal)
→ For the Ice Cream Base
06 - 2 cups (480 ml) halal whipping cream, chilled
07 - 1 can (397 g) sweetened condensed milk, halal-certified
08 - 1/2 cup (120 ml) prepared salted caramel (above), cooled
# How-To:
01 - Place sugar in a medium saucepan over medium heat. Stir constantly until sugar melts and turns a golden amber. Add the butter and continue stirring until combined and melted. Slowly pour in the double cream (mixture will bubble). Stir until smooth. Remove from heat and stir in salt and vanilla extract. Let cool completely.
02 - In a large bowl, whip the chilled whipping cream to stiff peaks using an electric mixer. Gently fold in the sweetened condensed milk until combined.
03 - Fold 1/2 cup of cooled salted caramel into the whipped mixture, creating visible streaks of caramel if desired. Transfer mixture into a loaf pan or airtight freezer-safe container. Drizzle more salted caramel over the top and swirl lightly with a knife.
04 - Cover with plastic wrap or lid. Freeze for at least 6 hours, or until firm.
05 - Let sit at room temperature for 5 minutes before scooping. Enjoy plain or with extra salted caramel.
# Expert Tips:
01 -
- It delivers restaurant quality flavor with zero fancy equipment required.
- The texture is silky smooth without the hassle of churning.
02 -
- Sugar burns faster than you expect, so keep a close eye on the color.
- Ensure the caramel is completely cool before folding it into the cream.
03 -
- Making the caramel ahead of time saves you stress later.
- A warm knife dipped in hot water cuts perfect scoops.