Salted Caramel Ice Cream – Buttery, with a touch of sea salt

Here’s a luscious Salted Caramel Ice Cream recipe—rich, buttery, and perfectly balanced with a hint of sea salt for that craveable sweet-savory combo:

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Salted Caramel Ice Cream

Servings: 6–8
Time: 4–6 hours (plus chilling and freezing)

Ingredients

For the caramel:

• 1 cup sugar
• 6 tbsp unsalted butter (cut into cubes)
• 2/3 cup heavy cream (room temp)
• 1 tsp flaky sea salt (or 3/4 tsp fine sea salt)

For the ice cream base:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sweetened condensed milk (optional, for smoothness)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Make the Caramel
   • In a heavy-bottomed saucepan over medium heat, melt the sugar slowly, stirring occasionally until it turns amber in color.
   • Carefully whisk in the butter until melted and smooth.
   • Slowly add the cream (it may bubble up), whisking constantly until fully combined.
   • Stir in the salt. Let it cool to room temperature.
2. Make the Ice Cream Base
   • In a mixing bowl, whisk together the milk, vanilla, pinch of salt, and sweetened condensed milk (if using).
   • Stir in the heavy cream and about 3/4 of the cooled caramel sauce (reserve the rest for swirling or drizzling later).
3. Chill the Mixture
   • Cover and refrigerate for 4–6 hours or overnight until thoroughly chilled.
4. Churn
   • Pour the base into your ice cream maker and churn according to manufacturer’s instructions (typically 20–30 minutes).
5. Freeze with Swirl (Optional)
   • Layer the churned ice cream into a container, drizzling in remaining caramel sauce between layers for a ripple effect.
6. Freeze to Set
   • Freeze for at least 4 hours or until scoopable.
7. Serve
   • Let soften slightly before scooping. Top with more caramel and a pinch of flaky sea salt for extra flair.

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Want to turn it into a salted caramel pretzel or brownie chunk version?