Description
Enjoy the rich and creamy flavor of homemade Salted Caramel Ice Cream, made with heavy cream, whole milk, and a delightful swirl of caramel sauce. This sweet and salty dessert is perfect for impressing guests or treating yourself on a warm day!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1 cup homemade or store-bought caramel sauce
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Place over medium heat and stir gently until the sugar dissolves (3-5 minutes). Do not let it boil. Remove from heat and stir in vanilla extract and sea salt. Allow to cool to room temperature.
- Cover the saucepan and refrigerate for at least 4 hours, or overnight for best results.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes) until it reaches a soft-serve consistency. If you don’t have an ice cream maker, beat the mixture vigorously every 30 minutes for 2-3 hours until creamy. During the last few minutes, drizzle in the caramel sauce and fold in nuts if using.
- Transfer the churned ice cream to an airtight container. Drizzle extra caramel sauce on top before sealing. Freeze for at least 4 hours or until firm.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones, drizzled with more caramel sauce and a sprinkle of sea salt. Add whipped cream or chocolate shavings for an extra treat!
- Store any leftovers in an airtight container in the freezer for 2-3 weeks. To prevent ice crystals, press parchment paper onto the surface before sealing.
Notes
- Ensure your ice cream maker bowl is completely frozen before churning.
- Adjust the amount of caramel sauce to your taste preference.
- Feel free to experiment with mix-ins like chocolate chips or crushed cookies.
- Prep Time: 30 minutes
- Cook Time: 25 minutes