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!
Servings (1/2 cup) servings
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.
Nutrition
Serving: 0.5cup, Calories: 340kcal, Carbohydrates: 29g, Protein: 2g, Fat: 24g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 73mg, Sodium: 88mg, Potassium: 114mg, Sugar: 29g, Vitamin A: 926IU, Vitamin C: 0.3mg, Calcium: 80mg, Iron: 0.2mg
Calories: 340kcal
Cost: $8
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