One of my favorite ways to come up with new recipes is taking one I already love and changing the flavor profile. When it comes to sweet stuff, one of the first things I think about is what will happen if you swap out sugars. Often times simply changing from white sugar to brown sugar completely changes the flavors and adds depth, warmth, and caramel undertones. That’s exactly what happened when I made my favorite easy vanilla ice cream with brown sugar, instead of the regular white sugar.
I added a healthy dose of vanilla extract as well and suddenly I had this beautiful golden mixture that tasted like caramel.
So I knew exactly what I needed to add to it! (PS — if you have questions about ice cream makers, you can read this post to see my recommendations.)
While the ice cream base was processing, I whipped up a batch of my easy Salted Caramel Sauce.
When the ice cream is finished churning, layer it in your container and drizzle the caramel in as you go. I also sprinkled in some Maldon flaky sea salt so you get little crunch bits of salt and chunks of caramel ribbons.
And if you double the caramel, you’ll have extra to drizzle on top, and that’s always a good idea.
Salted Caramel Ice Cream
Super quick and easy homemade salted caramel ice cream with flaky sea salt and from-scratch caramel ribbons. If you'd like extra caramel for topping, double the caramel sauce part!
- 2 cups whipping cream
- 1 cup whole milk
- 3/4 cup lightly packed light or dark brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup (1 stick) real butter
- 3/4 cup lightly packed brown sugar
- 4 tablespoons cream
- 1 teaspoon vanilla
- flaky sea salt (like Maldon) to taste
- To make ice cream, whisk together all ice cream ingredients and process in your ice cream maker.
- For caramel, heat butter, brown sugar and cream in a pot on the stove top, stirring until melted and smoothed. Bring to a boil and then turn down to a simmer for 3-5 minutes. Remove from heat and add vanilla and salt to taste. Start with 1/4 teaspoon salt and add more if desired. Cool to room temperature.
- When ice cream is finished churning, layer it in a freezer-safe container and drizzle caramel in as you go. If desired, sprinkle in a little bit of flaky sea salt as well.
- Freeze until firm and serve with additional caramel if desired.