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Salted Caramel Ice Cream

Helen T. Patterson
A luscious four-ingredient ice cream blending rich caramel, creamy milk, and a touch of sea salt. Soft-serve straight from the machine, or freeze for firm scoops.
Simple, satisfying, and perfect for everyday indulgence.
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Prep Time 5 minutes
Cook Time 5 minutes
Freeze Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Cuisine American
Servings 6

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.