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No-Churn Salted Caramel Ice Cream

Kristen Stevens
This easy no-churn salted caramel ice cream is the ultimate summer sweet. It's super creamy and cool and has a jolt of cappuccino hidden in its ingredeints.
4 from 1 vote
Course Dessert, Ice Cream


Salted Caramel Syrup:

  • 1/3 cup granulated sugar
  • 1/3 cup Hills Bros. Salted Caramel Cappuccino
  • 3 tablespoons water

No Churn Ice Cream:

  • 2 cups whipping cream
  • ½ cup Hills Bros. Salted Caramel Cappuccino
  • ½ can condensed milk see notes


  • Line a dish (I like to use a loaf pan) with parchment paper and let the ends drape over the sides.
  • In a small pot over medium heat, bring the sugar, ? cup of Hills Bros. Salted Caramel Cappuccino, and the water to a boil. Let it continue to boil for 5 more minutes. Remove the pot from the heat and set it aside to cool.
  • Pour the whipping cream into a large bowl. Using electric beaters, beat the cream until soft peaks form. Sprinkle the ½ cup of Hills Bros Salted Caramel Cappuccino over top and beat on low until it is incorporated. Fold the condensed milk into the whipped cream.
  • Using one heaping tablespoon at a time, drizzle the cream with the salted caramel syrup. Fold the cream, then drizzle another spoonful. Save a little for the top.
  • Pour the cream into the prepared dish and drizzle with a little extra syrup. Freeze until firm, about 3-4 hours.
  • Let the ice cream sit at room temperature for 5-10 minutes before serving.


If you have a major sweet tooth, you can use the whole can of condensed milk, but we found it too sweet for us that way.