No-Churn Caramel Cone Ice Cream

April 5, 2021
Shanika | Orchids + Sweet Tea
This No-Churn Caramel Cone Ice Cream the perfect scoop-able summertime treat! Decadently smooth + velvety, filled with caramel goodness that everyone will LOVE!

No-Churn Caramel Cone Ice Cream

Get ready to satisfy your ice cream cravings with this No-Churn Caramel Cone Ice Cream recipe! The perfect blend of creamy caramel goodness that will make your taste buds jump for joy. And guess what? This recipe is a breeze to make, no fancy ice cream maker required. Just a handful of ingredients, your trusty blender, and a pinch of time. Get ready to create a soft, sweet, and oh-so-scoopable treat that will have both kids and adults drooling in anticipation. Gluten-free + Dairy-free Option.

Woman holding a cone of No-Churn Caramel Cone Ice Cream.

If you've been keeping up with Orchids + Sweet Tea, you already know that I'm head over heels for caramel. Seriously, it's like my taste buds have a special place just for that rich, gooey goodness. Well, because I can't resist sharing my latest caramel obsession with you, my No-Churn Caramel Cone Ice Cream. But while you are here, y'all have to try this Southern Salted Caramel Cake if you love all things caramel. And for a sweet liquid treat, add this caramel ice cream atop this creamy Iced Caramel Latte [with Coffee Ice Cubes] for the ultimate indulgence!

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Why No-Churn Caramel Cone Ice Cream?

If you haven't made ice cream before, this is a perfect recipe to start with. It's a five-ingredient recipe that takes just 10 minutes to make (plus freezing time). Then you can add crunchy cones, buttery caramel, and chocolate chunks to complete the experience. Homemade ice cream is a whole new game. Not only can you customize it with your favorite flavors and mix-ins, but it always tastes creamier, smoother, and just better! You'll be so glad you did, and so will your family members! Another easy favorite for first-time ice cream makers is this AMAZING No-Churn Chocolate Oreo Ice Cream

No-Churn Caramel Cone Ice Cream in a round dish.

How to Make No-Churn Caramel Ice Cream

The base for this no-churn ice cream recipe is vanilla with highlights of caramel. You'll fold in silky-smooth swirls of caramel so you get a nice pattern of buttery ribbons throughout the vanilla base. It's delightful and the best way to make ice cream without an ice cream maker!


Here is the simple list of ingredients to make caramel cone ice cream ASAP:

  • Heavy cream. Choose organic for the best flavor!
  • Sweetened condensed milk. I use low-fat, sweetened condensed milk for my homemade ice cream recipe. It really enriches the texture and sweetens things up with just one simple ingredient.
  • Vanilla. Choose pure vanilla extract to highlight this classic ice cream flavor.
  • Maple syrup. Add a touch of maple flavor to compliment the buttery flavors of caramel in the ice cream. You can also substitute with honey or agave if you prefer.
  • Sea salt. Everyone loves the flavor of salted caramel!
  • Semi-sweet chocolate. I use Ghirardelli semi-sweet Chocolate Baking Bar for its premium flavor. You could also use milk or white chocolate if you prefer.
  • Waffle cones. These add delicious crunch and a classic ice cream flavor throughout the dish. Don't forget to leave some whole cones for serving!
  • Caramel sauce. You can use store-bought caramel or make your own simple sauce using the recipe below.
Spoon scooping No-Churn Caramel Cone Ice Cream.

How to Make Caramel Sauce for Ice Cream

Making your own caramel sauce is easier than you might think. Here's how to whip up a quick, sweet sauce for mixing into this ice cream and drizzling on top:

  • Heat 1 cup brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed.
  • Add 6 Tbsps butter (cubed) and continue to stir until everything has melted and become a dark 'amber-like' color.
  • Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
  • Now, slowly whisk in ½ cup heavy cream and continue stirring until well incorporated and the sauce has fully thickened.
  • Remove from heat and allow to cool before using.

When you're stirring the caramel sauce into the into-churn ice cream, it's best to use well-chilled caramel. this way, it will hold together rather than melt into the ice cream. This is how you get those beautiful ribbons of sauce throughout the ice cream.

No-Churn Caramel Cone Ice Cream in a dish and in a cone.

Ice Cream Without a Machine?

Yes, you read that right! This No-Churn Caramel Cone Ice Cream does not need to be churned or processed in any way for the ice cream to freeze. AKA ice cream without an ice cream maker! It does take a little technique to perfect the consistency, but it is so easy that anyone could do it!

If you take sweetened cream, flavor it, and freeze it, you will be very disappointed. Unfortunately, ice cream needs air whipped into it, which is what most ice cream machines do as they freeze the base. Freezing cream will cause it to solidify and you will never be able to scoop it out.

Instead, I use heavy whipping cream and whip it to stiff peaks. Then, I fold it into sweetened condensed milk along with my other mix-ins to keep the mixture airy. This way, I get perfectly scoopable ice cream once it has hardened in the freezer.

Cones of No-Churn Caramel Cone Ice Cream standing up in glasses.

Why You Will LOVE This No-Churn Caramel Cone Ice Cream 

  • Caramel surprises in every bite
  • Better than store-bought
  • No churn ice cream = SIMPLE & EASY
  • Rich in flavor + SO creamy
  • Perfectly sweet & scoopable
  • Ideal for snacking or for hosting


Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this No-Churn Chocolate Oreo Icecream. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!

No-Churn Caramel Cone Ice Cream in cones and in a dish.

Serving Suggestions for Caramel Ice Cream 

Although homemade No-Churn Caramel Cone Ice Cream is absolutely amazing simply served in a cone, here are some ideas to elevate it to the next level -

Scoop into bowls: Serve the Caramel Ice Cream in bowls with additional caramel and other toppings for pure ice cream joy.

Make ice cream sandwiches: Take two cookies of your choice (chocolate chip, oatmeal, or even Biscoff cookies for double the caramel goodness!), and sandwich a generous scoop of caramel ice cream between them. Roll the edges in crushed waffle cones or mini chocolate chips for an extra crunch.

Build epic sundaes: Create towering sundaes with multiple scoops of Caramel ice cream + toppings!

Blend milkshake magic: Whip up creamy milkshake like this Salted Caramel Chunky Milkshake by blending the ice cream with your favorite milk like this Homemade Oat Milk 

Ice Cream Pie: Press a cookie crust into a pie dish, fill it with No-Churn Caramel Ice Cream mix, and freeze until firm. YUM

Pair with a warm brownie: Serve with warm brownies like this Best Fudgy Vegan Brownies for a heavenly combination!

Caramel Affogato: Pour a shot of hot espresso or strong coffee over a scoop of caramel ice cream. Watch as the creamy ice cream melts into the rich, velvety coffee for a heavenly dessert-drink combination.


If you’re a foodie, it’s likely you have already enjoyed some delicious ice cream flavors, which is why I want to share some of the top unique ice cream flavors that should be on every foodie’s radar this summer. Click HERE to check them out!

No-Churn Caramel Ice Cream in a cone.

No-Churn Caramel Ice Cream Q + A's

Can I Use Cool Whip?

Yes and No! If you want to make this recipe even faster and easier, you can replace the heavy cream with 2 cups of cool whip. However, the texture won't be as solid and "ice cream" like as this one. Cool whip creates a more "gummy" and a less smooth texture. Simply place the cool whip in a stand mixer bowl and fold in the remaining ingredients until uniform. Then place in the loaf pan and freeze as directed.

How To Store No-Churn Caramel Ice Cream?

While you may find that this creamy no-churn caramel cone ice cream disappears in a few hours out of the freezer, you can keep it for up to two weeks. Store in an airtight container in the freezer to prevent ice crystals.

Is This Caramel Ice Cream Recipe Gluten-free?

Yes! The ice cream itself is already gluten-free, but if you want to enjoy this in a cone, you will need to buy GF waffle cones!

Can I Make This Homemade Caramel Ice Cream Vegan + Dairy-free?

Yes! Sub the condensed milk with 1 (7oz) can of DF sweetened condensed milk and an extra 2 cups of Almond milk. And instead of the maple syrup, use cane sugar. Use vegan butter for caramel instead of regular butter.

Can I Add Mix-Ins to The Ice Cream?

Absolutely! Not only can you make this ice cream without an ice cream maker, you can also get creative and add additional mix-ins like chocolate chips, nuts, or more caramel swirls. Just be sure not to overload the mixture, as it can affect the texture of the ice cream.

How Long Does This No Churn Icecream Take To Freeze?

The freezing time can vary depending on your freezer temperature and the depth of the ice cream in the container. Generally, it takes around 4-6 hours for the ice cream to become firm. It's best to check its consistency periodically and adjust the freezing time as needed.

More Homemade Ice Cream Recipes


If you choose to make this No-Churn Caramel Cone Ice Cream recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea_ so that we can share the love, rate, comment below, + share!

No-Churn Caramel Ice Cream in a cone.

No-Churn Caramel Cone Ice Cream

April 5, 2021
5 from 1 vote
This No-Churn Caramel Cone Ice Cream is a sure sweet treat and favorite for any ice cream lover! Extremely smooth, velvety, and full of crunch and flavor, this recipe ONLY requires FIVE ingredients. It's super easy to make and is done in as little as 10 minutes, except for the freezing time.
Prep Time: 10 minutes
Total Time: 6 hours 10 minutes
Serves: 6 servings



  • 2 cups organic heavy whipping cream
  • 1 (14 oz.) can sweetened condensed milk, low-fat
  • 1 teaspoon vanilla extract
  • 1-2 Tbsps pure maple syrup
  • pinch of sea salt
  • 1 brick of semi-sweet chocolate bar, roughly chopped
  • 2 medium waffle cones, roughly chopped or broken into pieces
  • ½ cup caramel sauce, homemade or store-bought! (See Notes!)


  • Caramel sauce
  • Chopped chocolate



  • In the bowl of an electric mixer on high speed, whip together the heavy cream and vanilla until stiff peaks form, about 4-5 minutes.
  • Now, fold in the sweetened condensed milk and sea salt into the whipped cream. Next, add in the chopped chocolate and crushed cones and fold until fully incorporated. Lastly, add caramel sauce to the top and gently swirl it into the batter until fully incorporated, yet still apparent at the tops. NOTE: Add additional caramel if needed.
  • Immediately pour mixture into a 9×5 loaf pan (or small metal bowl) and freeze for 6-8 hours. 
  • To serve, remove from freezer and let sit for a couple of minutes to soften slightly and enjoy on a cone or in a dessert bowl. Top with additional chopped chocolate and caramel sauce drizzled.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
  • HOMEMADE CARAMEL SAUCE: Heat 1 cup brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add 6 Tbsps butter (cubed) and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes. Now, slowly whisk in ½ cup heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
  • SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.


Calories: 548kcal | Carbohydrates: 54g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 180mg | Potassium: 347mg | Fiber: 0.1g | Sugar: 52g | Vitamin A: 1359IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 0.4mg


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Signature of my name, Shanika in black font.

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Love this Recipe?

  1. I wish I could eat ice cream but this lactose thing is ruining my life!
    Looks delicious and such pretty pictures!!

    • Hey girl! Awww, I totally know how that feels. I try to avoid dairy mostly also (I'm a bit intolerable), but I definitely give in ever so often! Haha! You should definitely try some vegan ice cream recipes! 🙂

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