I’ve yet to meet an ice cream that I don’t like. That being said, this salty, caramel ice cream is one of my absolute favorites! The secret ingredient? Dulce de leche.
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I’m crossing my fingers that you have an ice cream machine because I’m confident this will surpass any ice cream you can buy in the store. My entire family loves this salted caramel ice cream.
To Make This Caramel Ice Cream
You will need basic ice cream ingredients, plus caramel.
4 Ingredients
- whole milk
- caramel (I buy this 2-pack of dulce de leche)
- heavy cream
- salt
Tip: Yes, caramel is extravagantly sweet, but freezing lightens the effect so when making ice cream, the base that goes into the machine should always be a tad “too sweet” to the tongue.
Serving Suggestions
You could scoop this over a churro like I did, but I think it would be even better with grilled fresh fruit. Perhaps something sour to contrast the sweetness:
- charred peaches
- strawberries
- bananas
- green apple
Ice Cream Machines
Thank heavens, you DO NOT need a fancy or expensive ice cream machine to churn fabulous ice cream at home. I used my 1.5 quart Cuisinart for 8 years with zero issues (that was until I dropped it off the counter). If you are looking for a budget machine, a 2 quart like this Cuisinart is the way to go.
You can spend hundreds on a machine (even thousands). Unless you’re a professional (like me) or own a restaurant, you do not need anything as powerful as this Paco Jet.
Tip: Your basic Cuisinart variety comes with a base that you store in the freezer. You must do this at least 24 hours ahead of time.
With the frozen bowl in place, you pour the liquid ice cream base (cold) in while a plastic attachment churns it (the machine spins the bowl). This creates ice cream at the soft serve consistency. You must freeze it for up to 8 hours for a thicker, scoop consistency.
I know there are lots of ice cream machines out there so let me know in the comments which one you have. Also, if you find a brand of caramel sauce that you love, let me know below.
Salted Caramel Ice Cream
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
- Pour the milk and dulce de leche sauce into a medium saucepan and cook over medium heat. Stir constantly with a whisk, until the caramel melts and blends completely with the milk. Once smooth, transfer to a metal bowl.
- Set the bowl over top of a larger bowl filled with ice water (you can also do this step in the sink with a drain stopper). Add the heavy cream and salt, then stir the base until cool. Follow the manufacturer’s instructions to pour and freeze your ice cream base.
- Taken directly from the machine, the ice cream will have a soft serve consistency. Transfer to a covered freezer container and freeze until firm before serving (8 hours).
Notes
Nutrition
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If you love salted caramel or ice cream, you’ll probably enjoy:
- Salted Caramel Chocolate Tarts
- No Cook Eggnog Ice Cream
- Ricotta Cheese Flans (this link will take you to a post where I describe how to make your own caramel)
Thank you for being here! Did you make this recipe? Click on the star rating or leave a comment below. I’d love to hear how you got on. Connect with me @thefrayedapron on Instagram or Pinterest.
