Get the perfect balance of salt and sweet with this creamy caramel ice cream that your family will love.
Once upon a time, salted caramel ice cream was something you could only get at specialty ice cream shops. It didn’t take long for the flavor combination to take off, and it made its way into neighborhood grocery stores. While some trends come and go, it is clear that salted caramel is a flavor that is here to stay in more ways than one. You can find it in cookies and other baked goods, gourmet coffee drinks, and even candy.
Why is salted caramel so popular? Perhaps it is the signals that salt sends to the brain, which enhance how we perceive other flavors. Salt brings out intense tastes, and when combined with sugar, it often helps foods taste sweeter. One of the primary complaints I hear judges tell the chefs in television cooking competitions is that their food lacks salt. When you see bits of sea salt studding gourmet chocolates, you know you are about to taste something spectacular.
With this ice cream, you get that exceptional combination, beginning with the rich, unmistakable taste of vanilla. Make sure to use pure vanilla extract and not imitation vanilla or vanillin in this recipe. It will not turn out as good. When you swirl salted caramel between layers of sweet vanilla ice cream, you can expect a delectable hint of saltiness in every bite. I highly recommend saving a little caramel to drizzle over the ice cream.
Since I don’t use regular sugar at home, I decided to try something different when I made this for myself. I used date sugar for the ice cream and coconut sugar for the caramel sauce, swapping them in equal amounts for the granulated sugar and brown sugar, respectively. I also used maple syrup instead of corn syrup. It turned out as delicious as I expected, with the maple syrup adding wonderful flavor to the caramel.
Make it dairy-free!
You can easily make this recipe dairy-free by using plant-based alternatives to dairy ingredients. I prefer coconut milk and coconut heavy cream when I make ice cream, but other options will work equally well. When substituting with plant-based butter, use an unsalted version. If your product contains salt, reduce the amount of coarse sea salt you add until after you taste the caramel.
How do I store leftovers?
This salted caramel ice cream can be stored in the loaf pan used for preparation in the recipe. You can also layer the ice cream and caramel in any other freezer-safe container you have with a tightly fitted lid. The ice cream will stay fresh in the freezer for 3 to 4 months, if it lasts that long. I find that placing a layer of plastic freezer wrap directly on the ice cream’s surface helps prevent freezer burn. You can also make the salted caramel sauce ahead of time, letting it cool to room temperature and then refrigerating it in a small container until ready to use.
Serving suggestions
You don’t need anything but a bowl or dish and a spoon to enjoy salted caramel ice cream. Of course, you can also add a scoop to a waffle or an ice cream cone. However, if you really want to surprise your family, make some ice cream sandwiches using Oatmeal Chocolate Chip Cookies, Double Chocolate Chip Cookies, Keto Chocolate Chip Cookies, White Chocolate Chip Cookies, or our Best Gluten-Free Chocolate Chip Cookies. After all, the only thing better than salted caramel and vanilla ice cream is adding chocolate to the mix. Once the ice cream is frozen, take a small scoop and place it between two cookies, pressing down gently to spread the ice cream and make a sandwich. Wrap each sandwich in freezer wrap and store them in a zippered bag or other freezer-safe container.
If you want a special treat for a birthday or other occasion, skip the store-bought ice cream cake and spoon the ice cream between two layers of Milk Chocolate Brownies, Peanut Butter Brownies, or Gluten-Free Brownies for the ultimate taste sensation.
Salted Caramel Ice Cream
Ingredients
- 2 cups whole milk
- 3 cups heavy cream
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons vanilla extract
- 1 cup brown sugar for sauce
- 4 1/2 tablespoons light corn syrup for sauce
- 1/3 cup heavy cream for sauce
- 2 1/2 tablespoons unsalted butter for sauce
- 1 teaspoon vanilla extract for sauce
- 1/2 teaspoon coarse sea salt plus more, to taste (for sauce)
Instructions
- In a bowl, mix together whole milk, heavy cream, granulated sugar, salt, and vanilla extract. Pour the mixture into an ice cream maker and churn it following the manufacturer’s guidelines.
- In a saucepan over medium heat, mix brown sugar, corn syrup, and heavy cream. Cook for 5 minutes, or until the candy thermometer reads 230°F.
- Stir in butter, vanilla, and coarse sea salt into the caramel mixture. Let it cool.
- In a 9-inch loaf pan, alternate layers of churned ice cream and drizzles of cooled caramel sauce. Cover and freeze until firm, about 2 hours.
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