Salted Caramel Ice Cream

Salted caramel ice cream is a sweet and salty combo that’s perfect for those hot summer days. Don’t mess around with swirls of caramel in your ice cream, go for it with ice cream flavored entirely like caramel!

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Ice cream made from salted caramel has to be one of the best ideas out there.

This salty caramel ice cream is rich. It’s like eating straight up spoonfuls of caramel. The salt helps take the edge off. I enjoyed this best with an extra sprinkling of Maldon sea salt.

You’ll enjoy this recipe in a bowl, waffle cone, or as an ice cream sandwich with two whole wheat chocolate fudge cookies (oh boy!). It’s so versatile and great with or without extra toppings!

Ingredients

• Milk
• Cornstarch
• Cream cheese
• Sea salt
• Heavy cream
• Light corn syrup
• Granulated sugar
• Vanilla extract

How to make salted caramel ice cream

1. In a small bowl, mix 2 tablespoons of the milk with the cornstarch until smooth to make a slurry.
2. In a medium bowl, whisk together cream cheese and salt.
3. In a measuring cup with a spout, mix the cream and corn syrup.
4. Fill a large bowl with ice and water.
5. Heat the sugar in a large 4 quart saucepan over medium heat. Watch it carefully and do not walk away. Stand over it with a heatproof spatula but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on top. When the edges of the melted sugar begin to darken, use the spatula to help bring them into the center to help melt the white sugar. Continue to stir and push the melted sugar around until completely melted and turns into an even amber color.
6. When little bubbles begin to explode with dark smoke, allow the sugar to cook for another moment and remove it from the heat. Immediately but slowly add about ¼ cup of the cream mixture into the hot sugar, being careful to avoid it popping and spitting at you. Stir until incorporated, then add a bit more cream at a time, stirring, until fully incorporated.
7. Return the pan to medium high heat and add the remaining milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry.
8. Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula, until thickened, about 1 minute. Remove from the heat and, if necessary, pour through a sieve.
9. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon ziploc freezer bag, seal, and submerge in the ice bath. Let stand, adding more ice as necessary, until completely chilled, about 30 minutes.
10. Pour the mixture into your ice cream machine and process according to manufacturer’s instructions. Pack churned ice cream in a storage container, press a piece of parchment directly against the surface, and seal with an airtight lid. Place in the coldest part of your freezer until firm, at least 4 hours.

Top tips

How to make caramel for ice cream base

The base of this ice cream recipe is straight up salted caramel. Making caramel at home doesn’t need to be difficult, just use your senses to know when it’s ready to move on to the next step.

Start by melting the sugar. You don’t want to stir the sugar a lot as its melting or it may crystalize. You can use a rubber spatula to help bring the melted sugar into the unmelted sugar to help it along.

Once it’s a dark amber color, remove it from the heat and whisk in the cream. This can bubble quite a bit, so be careful and watch for splatter.

How to store

Homemade ice cream will keep well covered in the freezer for 1-2 weeks. Press a piece of parchment or plastic wrap against the ice cream before sealing with an airtight lid to help prevent the formation of ice crystals. If ice crystals form, scrape off and remove before enjoying.

Tips for customizing salted caramel ice cream

• Fold in crushed pretzels after churning for salted caramel pretzel ice cream
• Swirl in store bought or homemade caramel sauce
• Add chocolate flecks or mini chips

FAQ

More frozen treats

• Strawberry Sorbet
• Cherry Frozen Yogurt Bars
• Cantaloupe Popsicles with Dates
• Goat Cheese and Honey Ice Cream
• Grape Nut Ice Cream
• Pistachio Ice Cream
• Vegan Chocolate Chip Cookie Dough Ice Cream
• Cinnamon Oatmeal Cookie Ice Cream
• Cherry Crisp Ice Cream
• Butter Pecan Ice Cream

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Salted Caramel Ice Cream

Salty caramel flavor runs through every inch of this salted caramel ice cream!

5 from 1 vote

Print Pin Rate SaveSaved!

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 271kcal

Author: Lindsay Moe

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Ingredients

• ▢ 2 cups whole milk
• ▢ 1 tablespoon cornstarch
• ▢ 1 teaspoon cornstarch
• ▢ 1 ½ ounces (3 tablespoons) cream cheese, softened
• ▢ ½ teaspoon fine sea salt
• ▢ 1 ¼ cups heavy cream
• ▢ 2 tablespoons light corn syrup
• ▢ ⅔ cup granulated sugar
• ▢ 2 teaspoons pure vanilla extract

Instructions

• In a small bowl, mix 2 tablespoons of the milk with the cornstarch until smooth to make a slurry.
• In a medium bowl, whisk together cream cheese and salt.
• In a measuring cup with a spout, mix the cream and corn syrup.
• Fill a large bowl with ice and water.
• Heat the sugar in a large 4 quart saucepan over medium heat. Watch it carefully and do not walk away. Stand over it with a heatproof spatula but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on top. When the edges of the melted sugar begin to darken, use the spatula to help bring them into the center to help melt the white sugar. Continue to stir and push the melted sugar around until completely melted and turns into an even amber color.
• When little bubbles begin to explode with dark smoke, allow the sugar to cook for another moment and remove it from the heat. Immediately but slowly add about ¼ cup of the cream mixture into the hot sugar, being careful to avoid it popping and spitting at you. Stir until incorporated, then add a bit more cream at a time, stirring, until fully incorporated.
• Return the pan to medium high heat and add the remaining milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry.
• Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula, until thickened, about 1 minute. Remove from the heat and, if necessary, pour through a sieve.
• Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon ziploc freezer bag, seal, and submerge in the ice bath. Let stand, adding more ice as necessary, until completely chilled, about 30 minutes.
• Pour the mixture into your ice cream machine and process according to manufacturer’s instructions. Pack frozen ice cream in a storage container, press a piece of parchment directly against the surface, and seal with an airtight lid. Place in the coldest part of your freezer until firm, at least 4 hours.

Notes

Adapted from Jeni’s Splendid Ice Creams at Home

 

Nutrition

Calories: 271kcal | Carbohydrates: 26g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 206mg | Potassium: 115mg | Sugar: 24g | Vitamin A: 715IU | Vitamin C: 0.2mg | Calcium: 98mg

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