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Lighter No-Churn Salted Caramel Ice Cream

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A lighter version of salted caramel ice cream that uses fat-free sweetened condensed milk, Greek yogurt, and half-and-half for a creamy texture without the heavy cream. No ice cream maker needed, and it tastes indulgent without derailing healthy eating goals.

Ingredients

Scale
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/2 cup half-and-half
  • 1/4 cup plain Greek yogurt (2% or full-fat)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons unsalted butter
  • 1/4 cup half-and-half
  • 1/2 teaspoon flaky sea salt (like Maldon)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 tablespoon bourbon or rum (optional)
  • Chocolate chips (optional)

Instructions

  1. Make the caramel swirl first: In a small saucepan over medium heat, combine the brown sugar and 2 tablespoons butter. Stir constantly until the butter melts and the sugar dissolves, about 2 minutes. Add the 1/4 cup half-and-half and continue stirring for another minute until smooth. Remove from heat and stir in the flaky sea salt. Let it cool completely — stick it in the fridge for 10 minutes if you’re impatient like me.
  2. Whisk the base: In a large mixing bowl, combine the fat-free sweetened condensed milk, 1/2 cup half-and-half, Greek yogurt, vanilla extract, and fine sea salt. Whisk until smooth and well combined. If using a hand mixer, beat on low for about 30 seconds. The mixture should look like thick, creamy pancake batter.
  3. Check the consistency: The base should be smooth and pourable. If it looks curdled or separated, you might have added cold yogurt to cold milk — let it sit at room temperature for 5 minutes and whisk again. This happened to me the first time, and I almost threw the whole thing out. Don’t panic.
  4. Fold in the caramel: Drizzle about half of the cooled caramel sauce over the base. Use a spatula to gently fold it in — but don’t fully incorporate it. You want streaks of caramel running through the ice cream. Think of it like a ribbon, not a uniform color.
  5. Pour into the pan: Transfer the mixture to your loaf pan or freezer container. Smooth the top with the spatula. Drizzle the remaining caramel sauce on top and use a knife to create a few swirls. Don’t over-swirl or you’ll lose the distinct caramel pockets.
  6. Cover and freeze: Press a piece of plastic wrap directly onto the surface of the ice cream. This prevents ice crystals from forming. Then cover the pan with foil or a lid. Freeze for at least 6 hours, but preferably overnight. The texture gets better after a full 12 hours.
  7. Check for doneness: After 6 hours, the ice cream should be firm but scoop-able. If it’s rock hard, let it sit at room temperature for 5 minutes before scooping. If it’s too soft, give it another 2 hours.

Notes

For the creamiest texture, stir the mixture once after 2 hours of freezing. Let the ice cream sit at room temperature for 5-10 minutes before scooping. The caramel flavor deepens after a day or two in the freezer. Store with plastic wrap pressed directly onto the surface to prevent ice crystals.

Nutrition

Keywords: no-churn ice cream, lighter ice cream, salted caramel, healthy ice cream, easy ice cream, no ice cream maker, Greek yogurt ice cream

Find it online: https://oracooks.com/lighter-no-churn-salted-caramel-ice-cream-best-easy-recipe/