This Salted Caramel Ice Cream recipe is the perfect dessert for any occasion. Made with a creamy vanilla base and swirled with rich salted caramel, this ice cream is sure to be a crowd-pleaser.
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❤️ Why you'll love this recipe
- With simple ingredients, you don't have to spend a lot of money at the grocery store to make this sweet treat.
- Also, homemade ice cream tastes so much better than store-bought.
- It's a great way to cool off on a hot summer day.
🧾 Ingredient List
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🍲 Equipment
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large mixing bowl, add eggs and sweetened condensed milk.
- Mix well until fully combined.
- Using a double boiler. Whisk the egg mixture over the heat until it thins out, steams, and becomes bubbly on top
- Remove the bowl from the heat. Add salt and vanilla bean paste to the bowl. Whip the egg mixture until it becomes light and fluffy. Fold in ¼ cup of caramel into the whipped mixture.
- In a separate bowl whip the heavy cream until soft peaks form.
- Fold the whipped cream and egg mixture together gently.
- Pour the mixture into a loaf pan, and drizzle with the remaining caramel sauce.
- Freeze for at least 6 hours or until hardened.
👩🏻🍳 Eileen's Tips for Success
- Allow the egg mixture to cool before you add the whipped cream otherwise, the whipped cream will melt.
- To easily remove the ice cream, try lining your baking dish with parchment paper.
- Make sure that you cover the top of your loaf pan with plastic wrap to keep your ice cream fresh.
📋 Frequently Asked Questions
No, this is a no-churn recipe so you don't have to worry about any special equipment.
📖 Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Fold in some roasted peanuts or chopped pretzels for a little salt crunch.
- If you have chocolate lovers in your family, you can also swirl some chocolate syrup into your ice cream.
❄️ Make ahead, storage, and freezer tips
Storage - Store the ice cream in an airtight container or covered in plastic wrap in the freezer for up to three months.
🥣 Serving Suggestions
We love to pair this homemade salted caramel ice cream with our favorite summer meal. We always serve this Apricot Glazed Grilled Chicken, Grilled Potato Wedges, and Grilled Asparagus with our ice cream for a full meal.
🍽 Similar recipes
Are you looking for more homemade ice cream recipes? If so, give these recipes a try next time.
Homemade Birthday Cake Ice Cream
Next time you are looking for a way to cool off on a hot summer day try making these Cheesecake Cones.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Salted Caramel Ice Cream
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 4 large eggs
- 1 (14) ounce can, sweetened condensed milk
- ¼ teaspoon sea salt
- 1 teaspoon vanilla bean paste note 2
- ½ cup salted caramel sauce note 3
- 2 cups heavy cream
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Instructions
- In a large mixing bowl, add eggs and sweetened condensed milk. Whisk together until combined.
- Place the mixing bowl over the top of a double boiler filled with hot water, over medium-high heat. Whisk the egg mixture over the heat until it thins out, steams, and becomes bubbly on top, about 10 minutes.
- Remove the bowl from the heat. Add salt and vanilla bean paste to the bowl.
- Use a hand mixer with beaters attached and blend the egg mixture until it slightly thickens, becoming lighter and foamier for about 7 minutes.
- Fold in ¼ cup of the salted caramel sauce into the egg mixture until combined. Set aside.
- In a separate, larger mixing bowl, add the heavy cream. Whip on high speed with a hand mixer using beaters attached until the cream has stiff peaks.
- Pour the whipped egg mixture on top of the whipped heavy cream and fold together until no streaks remain and the two are completely incorporated.
- Pour into a loaf pan and top by drizzling the rest of the caramel sauce.
- Freeze for at least 6 hours or overnight.
- Scoop with an ice cream scoop to serve and top with more caramel sauce if desired, and enjoy.
NOTES
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