This Salted Caramel Ice Cream is a simple yet indulgent treat that balances sweet, buttery caramel with a hint of sea salt.
Made with just four ingredients, it’s rich in healthy fats and protein from cream and milk while remaining low in sugar.
Quick, satisfying, and freezer-friendly, it’s perfect for easy homemade desserts anytime.
Salted Caramel Ice Cream
Equipment
- 1 medium saucepan
- (1) Whisk
- 1 metal mixing bowl
- 1 larger bowl for ice bath (or sink with drain stopper)
- Ice cream maker (manufacturer instructions required)
- Covered freezer-safe container
Ingredients
- 2 cups whole milk
- 16 oz dulce de leche or homemade caramel sauce
- 1/2 cup heavy cream
- 1/4 tsp sea salt
Instructions
- Prepare Your Caramel Base: In a medium saucepan, combine the whole milk and the dulce de leche (or your homemade caramel sauce). Place the saucepan over medium heat. Using a whisk, stir continuously to prevent the milk from scorching at the bottom. Keep whisking until the caramel melts completely into the milk and forms a smooth, glossy mixture. The goal is a uniform golden-brown liquid with no lumps, giving the ice cream its rich, signature flavor.
- Cool the Mixture Using an Ice Bath: Once the caramel-milk mixture is completely smooth, transfer it carefully into a metal mixing bowl. Prepare an ice bath by filling a larger bowl with cold water and ice cubes. Place the metal bowl on top of the ice bath, ensuring the bottom does not touch the water. Stir the mixture gently while it cools. This process rapidly reduces the temperature, which helps the cream blend better and keeps the texture silky.
- Incorporate the Cream and Salt: Add the heavy cream and sea salt directly into the cooled caramel-milk mixture. Stir gently but thoroughly using a whisk or spatula, making sure the cream is fully integrated. The salt enhances the sweetness and balances the flavors, while the cream contributes to the ice cream’s smooth, creamy texture. Taste the base at this stage to ensure the sweetness and saltiness are perfectly balanced; adjust slightly if necessary.
- Prepare the Ice Cream Machine: Follow your ice cream maker’s instructions to prepare it for freezing. Make sure the bowl or freezer container is pre-frozen if required, and assemble all parts correctly. Pour the caramel-cream mixture into the ice cream maker slowly, avoiding splashes. Secure the lid and switch the machine on, allowing it to churn. Churning incorporates air into the mixture, giving the ice cream a soft, fluffy texture.
- Churn to Soft-Serve Consistency: Allow the machine to churn the mixture for the time recommended by the manufacturer, typically 20–30 minutes. You’ll notice the mixture gradually thickening and achieving a soft-serve texture. The color will deepen slightly to a creamy caramel hue. At this stage, you can serve immediately if you prefer a soft, scoopable consistency, perfect for spooning onto desserts like grilled peaches or fresh strawberries.
- Freeze for Firm Scoops: For a firmer, scoopable ice cream, transfer the churned ice cream into a covered, freezer-safe container. Smooth the top with a spatula, ensuring there are no air pockets. Place it in the freezer for at least 8 hours, or up to 24 hours for optimal texture. During this time, the ice cream firms up and develops a rich, creamy mouthfeel that holds its shape when scooped.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and allow it to sit for 3–5 minutes at room temperature to soften slightly. Scoop into bowls or cones, and optionally top with fresh fruits, chocolate shavings, or a drizzle of extra caramel sauce. Enjoy the perfect balance of buttery sweetness and a hint of sea salt in every creamy bite.
Notes
- Using high-quality dulce de leche or freshly made caramel sauce ensures a richer, more complex flavor. Avoid pre-flavored caramel sauces with additives for the best taste.
- Stir constantly while heating the milk and caramel to prevent scorching, which can lead to a bitter undertone.
- Cooling the mixture over an ice bath before adding cream helps maintain a smooth, silky texture. Rushing this step can result in a grainy consistency.
- For a softer, scoopable ice cream straight from the machine, reduce freezing time to 4–6 hours. For firmer, classic scoops, allow at least 8–24 hours.
- Adjust the salt slightly depending on your taste; the small amount enhances sweetness without being overpowering.
Chef’s Secrets: Crafting Perfect Flavor
The magic of this salted caramel ice cream lies in layering flavors carefully.
Start with a caramel base that’s perfectly melted into warm milk; this step builds depth and richness.
Cooling over an ice bath before adding cream prevents the fats from separating and keeps the texture luxuriously smooth.
Choosing a fine sea salt, rather than regular table salt, ensures even distribution and a subtle, balanced finish.
Finally, gently folding the cream instead of vigorously mixing preserves the airy texture and soft-serve feel.
Serving Suggestions: Creative Delicious Pairings
Salted caramel ice cream is delightfully versatile. Serve scoops over grilled peaches, berries, or poached pears for a fruity twist.
Drizzle with extra caramel or sprinkle with chopped toasted nuts for added texture.
It pairs beautifully with chocolate desserts, warm apple pie, or even a simple shortbread cookie.
For a more decadent presentation, add a pinch of flaky sea salt on top just before serving to amplify the caramel flavor.
Storage Tips: Maintain Freshness Longer
Store the ice cream in an airtight, freezer-safe container to prevent ice crystals from forming and keep the texture creamy.
Press a piece of parchment paper directly on the surface before sealing to further minimize freezer burn.
Avoid repeated thawing and refreezing, as it can make the ice cream grainy.
For best results, consume within 2–3 weeks, although it remains safe for longer if properly sealed.
If it hardens excessively, leave it at room temperature for 5–10 minutes before scooping.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream machine?
Yes! You can pour the mixture into a shallow freezer-safe dish and freeze.
Stir vigorously every 30–45 minutes for the first 2–3 hours to break up ice crystals, creating a creamy texture similar to churning.
2. Can I substitute milk or cream?
Whole milk and heavy cream are ideal for rich, creamy texture.
For a lighter version, try 2% milk and half-and-half, but note that the ice cream may be slightly less creamy and melt faster.
3. How long should I churn the ice cream?
Most machines require 20–30 minutes to reach soft-serve consistency. The mixture should thicken and coat a spoon lightly.
Churning longer than recommended can over-aerate the ice cream, altering texture.
4. Can I use pre-made caramel sauce instead of dulce de leche?
Absolutely. Choose a thick, smooth caramel without additional flavors.
Adjust the salt slightly if the sauce is already sweetened, to balance the flavor perfectly.
5. How can I prevent ice crystals in the ice cream?
The key is rapid cooling and proper storage.
Cooling the base in an ice bath before churning and storing in an airtight container with parchment on top minimizes ice crystal formation, keeping the ice cream creamy and smooth.
