Salted Caramel Ice Cream
Salted Caramel Ice Cream
Ingredients
For the Ice Cream
- 700 g double cream
- 1 tin condensed milk, 397g
For the Salted Caramel Sauce
- 200 g light brown sugar
- 200 g butter
- 300 ml double cream
- 2 teaspoons flaky sea salt, or to taste
- 2 teaspoons vanilla extract, (optional)
Instructions
- 1
Start by making the salted caramel sauce. Place the 200g light brown sugar and 200g butter into a saucepan over a medium heat and stir until the butter has melted and the sugar has dissolved.
⏱️ 5 min
- 2
Pour in the 300ml cream and whisk until smooth. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
⏱️ 5 min
- 3
Remove from the heat and stir in the 2 teaspoons flaky sea salt and 2 teaspoons vanilla extract (if using).
⏱️ 1 min
- 4
Leave the caramel sauce to cool completely. This will take at least 30 minutes.
⏱️ 30 min
- 5
Whip the 700g double cream to soft peaks.
⏱️ 3 min
- 6
Gently fold through the 397g condensed milk until fully combined.
⏱️ 2 min
- 7
Fold about half of the cooled caramel sauce through the ice cream mixture, leaving a few streaks for a ripple effect.
⏱️ 2 min
- 8
Spoon into a freezer-proof container, then swirl through a little extra caramel sauce if you like.
⏱️ 2 min
- 9
Freeze for at least 6 hours, or until firm.
⏱️ 360 min
- 10
Serve with the remaining salted caramel sauce drizzled generously over the top and a pinch of flaky sea salt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Ice Cream
For the Ice Cream
- 700 g double cream
- 1 tin condensed milk, 397g
For the Salted Caramel Sauce
- 200 g light brown sugar
- 200 g butter
- 300 ml double cream
- 2 teaspoons flaky sea salt, or to taste
- 2 teaspoons vanilla extract, (optional)
Instructions
- 1
Start by making the salted caramel sauce. Place the 200g light brown sugar and 200g butter into a saucepan over a medium heat and stir until the butter has melted and the sugar has dissolved.
⏱️ 5 min - 2
Pour in the 300ml cream and whisk until smooth. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
⏱️ 5 min - 3
Remove from the heat and stir in the 2 teaspoons flaky sea salt and 2 teaspoons vanilla extract (if using).
⏱️ 1 min - 4
Leave the caramel sauce to cool completely. This will take at least 30 minutes.
⏱️ 30 min - 5
Whip the 700g double cream to soft peaks.
⏱️ 3 min - 6
Gently fold through the 397g condensed milk until fully combined.
⏱️ 2 min - 7
Fold about half of the cooled caramel sauce through the ice cream mixture, leaving a few streaks for a ripple effect.
⏱️ 2 min - 8
Spoon into a freezer-proof container, then swirl through a little extra caramel sauce if you like.
⏱️ 2 min - 9
Freeze for at least 6 hours, or until firm.
⏱️ 360 min - 10
Serve with the remaining salted caramel sauce drizzled generously over the top and a pinch of flaky sea salt.
⏱️ 1 min