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Salted Caramel Ice Cream is the perfect flavor combination. A lot of sweet and a touch of salt makes for a delicious treat.
Why You’ll Love This Recipe!
If you ever come to visit me here in Portland, Oregon, one of the places I am sure to take you is Salt & Straw Ice Cream. It is definitely Portland’s best ice cream. And the line that goes out the door and wraps around the corner is well worth it! They have a unique and delicious flavor selection and each month they have special flavors of the month. Every time I go, I taste all the new flavors. And then, without fail, I order the same thing I always get, Sea Salt with Caramel Ribbons.
I think it is hands down, the best ice cream they make and one of my favorite desserts. So, I decided I needed to see if I could make it at home. And I got pretty close with this recipe!
Ingredients Needed
- Milk. This recipe uses a combination of whole milk, heavy cream and half and half.
- Vanilla Extract. Use a good quality vanilla as it is an important ingredient.
- Salt. You will need a regular sea salt for the vanilla ice cream and a coarse French salt for the caramel.
- Sugar. Both brown sugar and granulated sugar.
- Butter. I use salted butter.
- Corn Syrup. You will need this for the caramel sauce.
How to Make Salted Caramel Ice Cream
Vanilla Ice Cream Base
- Whisk together all ice cream ingredients including milks, sugar, vanilla extract and salt in a bowl.
- Put mixture into ice cream maker and churn according to manufacturer’s instructions.
Caramel Sauce
While ice cream is processing make caramel sauce and allow it to cool before adding to ice cream.
- Combine brown sugar, corn syrup, and whipping cream in a saucepan over medium heat for 5-6 minutes or until a candy thermometer reaches 230 degrees F.
- Stir in butter, coarse salt and vanilla.
- Chill before adding into ice cream, you still want it to be pourable.
Assemble Ice Cream
- Put a layer of vanilla ice cream into a 9 x 5 inch loaf pan or similar size pan.
- Drizzle with room temperature caramel sauce.
- Add another layer of ice cream and another layer of caramel sauce. Don’t be stingy with the caramel sauce, I wish I had added more. When you scoop the ice cream, the caramel will disperse through the ice cream.
Tips from Leigh Anne
- Our favorite way to enjoy this salted caramel ice cream is in a waffle cone!
- It is also delicious made into ice cream sandwiches.
- Be generous with the caramel sauce, you won’t regret it!
- Make the ice cream ahead of time so that it can harden in the freezer overnight. You can enjoy the ice cream right after the churning process, but it will have the consistency of soft serve. If you want a more scoopable ice cream, it needs to be frozen overnight before serving.
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Frequently Asked Questions
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.
Some of my other favorite ice cream recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Salted Caramel Ice Cream
Ingredients
Vanilla Ice Cream
- 1 1/2 cups whole milk
- 1 1/2 cups half and half
- 2 cups whipping cream
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 1/2 Tbsp vanilla
Salted Caramel Sauce
- 1 cup brown sugar
- 1/4 cups light corn syrup
- 1/3 cup whipping cream
- 3 Tbsp butter
- 1 tsp vanilla
- 1/2-1 tsp coarse French salt according to taste
Instructions
- Mix together all ice cream ingredients and put into ice cream maker. Churn according to manufacturers instructions.
- While ice cream is churning combine brown sugar, corn syrup, and whipping cream in a pan over medium heat for 5-6 minutes or until a candy thermometer reaches 230 degrees F.
- Stir in butter, vanilla and coarse salt.
- Cool before adding into ice cream.
- Put a layer of ice cream into a 9″ loaf pan. Drizzle generously with caramel sauce.
- Repeat with another ice cream layer and more caramel. Cover and put in freezer to firm up
Tips & Notes:
- Our favorite way to enjoy this salted caramel ice cream is in a waffle cone!
- It is also delicious made into ice cream sandwiches.
- Be generous with the caramel sauce, you won’t regret it!
- Make the ice cream ahead of time so that it can harden in the freezer overnight. You can enjoy the ice cream right after the churning process, but it will have the consistency of soft serve. If you want a more scoopable ice cream, it needs to be frozen overnight before serving.
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Nutrition Facts:
Ed Forest says
Delicious almost as good as babcock ice cream. To avoid corn syrup chose a different recipe for the caramel.
lynn says
Sauce got so hard we couldn’t scoop it out of container when mixed with ice cream…Tasted delicious, but just really hard…Wondered if perhaps cooked it too long..
Leigh Anne Wilkes says
Most likely you cooked it too long and the temperature got too high.
Shannon Hatch says
Caramel sauce was delicious but hardened up when added to ice cream. We had to pull out hard chunks to eat. Thoughts? Next time we will cook the sauce less than indicated.
Beverly says
I wondered if that would happen. Have you tried it again only cooking less?
The recipe says 8 servings, it needs to tell us how many quarts.
Is 8 servings 2 quarts?
Thanks!!
Misrii - Homemade Food says
What a ice cream love love love