Here’s a luscious recipe for Salted Caramel Ice Cream, a perfect balance of buttery sweetness and a hint of sea salt:
Salted Caramel Ice Cream Recipe
Servings: 6–8
Time: 4–6 hours (including chilling and freezing time)
Ingredients
- 1 cup sugar
- 4 tbsp unsalted butter (cut into pieces)
- 1 ½ cups heavy cream (divided)
- 1 cup whole milk
- ½ cup sweetened condensed milk
- 1 tsp sea salt (or to taste)
- 1 tsp vanilla extract
Instructions
- Make the Caramel
In a heavy-bottomed saucepan over medium heat, add the sugar and stir continuously until it melts and turns a deep amber color (be patient, it takes a few minutes). Carefully whisk in the butter until fully incorporated. - Add Cream to Caramel
Slowly pour in 1 cup of the heavy cream—be careful, it will bubble vigorously. Whisk until smooth. Remove from heat and stir in the sea salt and vanilla extract. Let it cool for 10–15 minutes. - Make the Ice Cream Base
Stir in the remaining ½ cup heavy cream, whole milk, and sweetened condensed milk into the caramel mixture. Whisk well until combined. - Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours or overnight until thoroughly chilled. - Churn the Ice Cream
Once chilled, churn the base in your ice cream maker according to the manufacturer’s instructions, usually about 20–30 minutes. - Freeze to Set
Transfer the churned ice cream to a container. If desired, swirl in extra salted caramel sauce. Freeze for 4–6 hours or until firm. - Serve
Let soften slightly before scooping. Top with a drizzle of caramel and a sprinkle of flaky sea salt for extra flair.
Would you like a version with mix-ins like candied pecans or dark chocolate shards for texture contrast?
