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: salted caramel sauce. The resulting Salted Caramel Ice Cream was absolute perfection!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salted Caramel Sauce
- Butter – Always use real butter if you can! If you must substitute, always try to find a replacement with a similar fat and moisture content to butter.
- Brown sugar – Light or dark will work. Dark will give you a deeper caramelized flavor.
- Cream
- Vanilla extract
- Flaky sea salt – Like Maldon.
Ice Cream
- Whipping cream and whole milk – Provides a rich base.
- Whole milk – Balances the heaviness of the cream.
- Brown sugar – Light or dark. I prefer dark for a richer flavor!
- Vanilla extract – Rounds out the flavors.
How to Make Salted Caramel Ice Cream
- I recommend making your caramel sauce first so it has time to cool. You’ll just heat butter, brown sugar, and cream and simmer for a few minutes before adding salt and vanilla to taste.
- For the ice cream, you’ll simply whisk the ice cream ingredients together and process in your ice cream maker.
- When your ice cream is done churning, you’ll layer it with salted caramel sauce and then let the whole batch firm up in the freezer for a few hours until scoopable.
- Serve with an extra drizzle of caramel and a sprinkle of flaky salt!
Storing and Other Tips
- Enjoy your ice cream within a couple of weeks for best texture and flavor!
- Homemade ice cream can become quite firm after extended freezing. Let it sit on the counter for 5-10 minutes before scooping for the creamiest texture.
Frequently Asked Questions
Yes. Keep it in an airtight container in the fridge for up to two weeks before use. Let it come to room temp before layering with your ice cream.
For best flavor and texture I recommend the homemade version, but if you find a store bought one you love, go ahead and give it a try!
Sure. Chopped toasted pecans, chocolate chunks, or crushed toffee would all be great add-ins.
Salted Caramel Ice Cream
Equipment
Ingredients
Caramel Sauce
- ½ cup 1 stick real butter
- ¾ cup lightly packed brown sugar
- 4 tablespoons cream
- 1 teaspoon vanilla
- flaky sea salt like Maldon, to taste
Ice Cream
- 2 cups whipping cream
- 1 cup whole milk
- ¾ cup lightly packed light or dark brown sugar
- 1 tablespoon vanilla extract
Instructions
Caramel Sauce
- 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 ¼ teaspoon salt and add more if desired. Cool to room temperature.
Ice Cream
- Whisk together all ice cream ingredients and process in your ice cream maker.
- 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, about 4 hours, and serve with additional caramel if desired.
Notes
- Enjoy your ice cream within a couple of weeks for best texture and flavor!
- Homemade ice cream can become quite firm after extended freezing. Let it sit on the counter for 5-10 minutes before scooping for the creamiest texture.
Questions & Reviews
Tastes delicious. Thanks for sharing your recipe.
Ice cream was heavenly. So good. I gave it 4 stars becausr i only got 1 quart!! And I had alot or Carmel sauce left over. That was a bummer. But loved the ice cream. Will be making it again. Thank you.
Most delicious ice cream I ever had!
I have always wondered what it would taste like with brown sugar. I’ll have to give it a try next time we make it.
Can’t wait to try this! On another subject, I cannot find any dates of when your recipes were posted, do you leave off the dates now or maybe they are there and I cannot find them?
I’ve been dying to make caramel ice cream in my new ice cream maker, you’ve answered my prayers! ? So you don’t have heat the ice cream base to dissolve the brown sugar, just put it in the ice cream maker? I have an old fashioned style ice.cream maker,.I don’t know if that makes a difference.
Nope, no cooking necessary. Just stir until it is pretty much dissolved!
This looks amazing! I need this in my life!
Paige
Looks yummy! I love vanilla ice cream with caramel swirled in it.
I think in a previous post you mentioned smoothies and protein shakes – just wondering if you have any recipes to share. 🙂
Love your blog!
Hi Trisha,
You can find all of our slush and smoothie recipes, here!