Salted Caramel Ice Cream Recipe

Ingredients

• 57 g (¼ cup)salted butter
• 55 g (¼ cup)brown sugar
• 100 g (½ cup)white sugar
• 60 ml (¼ cup)corn syrup
• 180 ml (¾ cup)double cream
• 1 dashsalt
• 2.5 ml (½ tsp)vanilla extract
• 240 ml (1 cup)milk
• 480 ml (2 cups)double cream
• 165 g (¾ cup)brown sugar
• 15 ml (1 Tbsp)corn syrup
• 1 pinchsalt
• 15 ml (1 Tbsp)vanilla extract
• 2.5 ml (½ tsp), or more to tasteflaky sea salt

Instructions

1. 1

   Cook the caramel

   In a large, heavy-based saucepan, combine the butter, both sugars, corn syrup, 180 ml double cream and a dash of salt. Bring to a vigorous boil over medium heat, then reduce the heat to medium-low and boil for 5–8 minutes, until thickened.

2. 2

   Add the vanilla

   Take the caramel off the heat and stir in 2.5 ml vanilla extract.

3. 3

   Cool the sauce

   Leave the caramel to cool to room temperature while preparing the ice cream.

4. 4

   Chill the base

   Whisk together the milk, 480 ml double cream, brown sugar, corn syrup, a pinch of salt and 15 ml vanilla extract. Put the mixture in the freezer for 1 hour, until very cold, or chill it in the fridge for 3–4 hours.

5. 5

   Churn the ice cream

   Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions, until it has a soft-serve consistency.

6. 6

   Layer the mixture

   Working quickly, layer about a third of the ice cream in a freezer-safe, airtight container, followed by a quarter of the caramel and a third of the flaky sea salt. Repeat these layers two more times. There will be caramel left over; keep it for drizzling over the ice cream when serving.

7. 7

   Freeze until firm

   Freeze for 4–6 hours, until firm enough to scoop. Serve with the reserved caramel sauce on the side.

What is salted caramel ice cream?

It is a churned cream-and-milk dessert swirled with caramel and finished with flakes of salt. This American-style version makes its own brown-sugar caramel rather than relying on a ready-made sauce.

The separate caramel layers give the ice cream pockets of sauce, while flaky salt adds a crisp, savoury contrast to the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 543 calories, 3g protein, 54g carbs, 36g fat.

The sugars in the caramel and ice cream base supply most of the carbohydrates, while the butter and double cream contribute most of the fat. Protein comes mainly from the milk and cream. Serve a scoop with fresh fruit, or alongside a lighter meal, to balance the richness.

Making the caramel sauce

Boiling: Bring the butter, sugars, syrup, cream and salt to a vigorous boil, then lower the heat and cook for 5–8 minutes. The sauce should thicken as it boils.

Cooling: Stir in the vanilla off the heat and let the sauce reach room temperature before layering it with the churned ice cream.

Chilling the base

Cold mixture: Chill the milk, cream, sugar, syrup, salt and vanilla until very cold before churning. The recipe gives two options: 1 hour in the freezer or 3–4 hours in the fridge.

Timing: The caramel can cool while the base chills, so both components are ready for assembly without adding a separate wait after churning.

Churning and layering

Churning: Follow your ice cream maker's instructions and stop when the mixture reaches a soft-serve consistency. It will firm up in the freezer.

Layering: Work quickly to alternate the ice cream with caramel and flaky salt. Keep some sauce back for serving, as the recipe intends to reserve a little for drizzling.

Serving and texture

Freezing: Leave the layered ice cream in the freezer for 4–6 hours, until firm enough to scoop. The finished texture depends on this final setting time.

To serve: Add a little of the reserved caramel at the table. A modest pinch of extra flaky salt can emphasise the contrast, if desired.

What to serve it with

Fruit: Serve a scoop with sliced apples or pears for a fresh contrast to the rich caramel.

Baking: It also works alongside a plain brownie or a simple biscuit, which lets the caramel and salt remain the main flavours.

Recipe notes & tips

• Use a large, heavy-based saucepan so the caramel has room to boil.
• Keep a close eye on the caramel as it boils for 5–8 minutes.
• Let the sauce cool to room temperature before you layer it into the ice cream.
• Chill the base until very cold before churning.
• Prepare the freezer-safe container before the ice cream finishes churning so you can layer it promptly.
• Save some caramel for serving rather than using it all in the layers.

Variations

• Extra salt: Add a little more flaky sea salt to the layers if you prefer a stronger salty contrast.
• Caramel topping: Warm the reserved sauce gently until pourable, then drizzle it over each serving.
• Apple pairing: Serve with sliced apple for a crisp, fruity accompaniment.
• Brownie pairing: Serve a scoop alongside a plain brownie for a richer dessert.
• Biscuit pairing: Add a simple biscuit on the side for a little crunch.

Common mistakes to avoid

• Skipping the chill: Warm base mixture may not be ready to churn as intended; chill it for the stated time first.
• Overcooking the caramel: Boil it for 5–8 minutes, stopping once it has thickened.
• Layering warm caramel: Cool the sauce to room temperature before using it with the ice cream.
• Using all the caramel: Reserve some for the serving sauce as directed.
• Serving too soon: Freeze the layered ice cream for 4–6 hours so it becomes firm enough to scoop.

How to store

Store the ice cream in a freezer-safe, airtight container. Freeze for 4–6 hours before serving, or until firm enough to scoop; keep it frozen between servings.

Frequently asked questions