This {No-Churn} Salted Caramel Chocolate Chunk Ice Cream is a simple, must-make treat for the summer. Sweet vanilla ice cream is swirled with rich, salted caramel and loaded with chunks of chocolate. Easy to make and with no ice cream maker needed, you can have this decadent dessert ready in no time!

Happy first (official) day of summer, friends!

The warm (well, hot!) weather, sunshine, and nights that seem perfect to enjoy while sitting outside. That’s what summer dreams are made of, friends.

You know what else I l-o-v-e during the summer? Ice cream!

You, too?

I will be the first to admit that I don’t love it quite as much as the hubster does.

If you’ve been hanging around here long enough, then you know that he practically has a bowl every night, as it’s his favorite sweet treat. The hubster doesn’t eat a lot of sweets in general, but ice cream, well, that’s his kryptonite!

And when I get in the mood to make one of my favorite no-churn ice cream recipes, the hubster is the first one to volunteer to be a taste tester. Remember this No-Churn Snickerdoodle Ice Cream and that Cherry Cheesecake Ice Cream? Yep, the hubster taste-tested and gave those his star of approval.

If you’re a salted caramel lover, than this no-churn ice cream was made for you.

Salted caramel is mixed into the vanilla ice cream batter and then swirled on top for even more caramel-y goodness. And those chocolate chunks? You can’t get much sweeter than that! It pairs perfectly with the rich caramel and vanilla ice cream.

And if you’ve never made no-churn ice cream before, now it the time to start!

Trust me when I say that this {No-Churn} Salted Caramel Chocolate Chunk Ice Cream couldn’t get any easier to make. All you need is five ingredients and less than 10 minutes of prep time. That’s it!

The base of this ice cream comes from heavy whipping cream, which is whipped into stiff peaks. Then, sweetened condensed milk, salted caramel sauce, and vanilla bean paste (or vanilla extract, if you prefer), along with chocolate chunks, are folded into the batter. Pour the ice cream into a freezer-safe container, swirl with some extra caramel and top with some chocolate chunks. Pop it into the freezer and wait until it’s frozen. It’s worth the wait, friends…trust me!

Some helpful tips:

Make sure your bowl and metal beaters are very cold to whip the cream better. I like to place my bowl into the refrigerator for at least 20 minutes before I start the recipe.
Vanilla bean paste gives the batter a richer, more vanilla-y flavor than regular vanilla extract. It’s a little more expensive than vanilla extract, but the quality and taste is so much better!
Whip that cream until stiff peaks form. This will help ensure that the batter remains thicker.
I used a 9×5 loaf pan to freeze the ice cream in, but any freezer-safe container will work.
This ice cream melts fast! I dunked my ice cream scooper into a glass of hot water and then scooped the ice cream to make the scooping part easier (and faster for you to eat!)

One bite and you’ll fall in love with this decadently delicious treat. The sweet caramel ribbons and chocolate make the perfect flavor combination. Your tastebuds will thank you!

Oh, and yes, the hubster gave this no-churn treat five stars!

Looking for more frozen treats? I’ve got you covered!