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Salted Caramel Swirl Ice Cream

Linda M. Harris
This homemade Salted Caramel Swirl Ice Cream is the perfect balance of creamy, rich ice cream and smooth, golden caramel, finished with a touch of sea salt.
The sweet-salty combination creates an irresistible treat that is both luxurious and satisfying.
With simple ingredients and easy-to-follow steps, this ice cream is an indulgence that’s sure to impress family and friends alike.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Dessert
Servings 8 Servings
Calories 400 kcal

Equipment

  • Ice Cream Maker – 1 unit
  • Medium Saucepan – 1 unit
  • Large mixing bowl – 1 unit
  • Measuring cups (1 set)
  • Measuring spoons (1 set)
  • Whisk – 1 unit
  • Fine Mesh Strainer – 1 unit (optional)
  • Storage Container – 1 unit

Ingredients
  

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt or to taste

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

Prepare the Salted Caramel Sauce:

  • In a medium saucepan, heat the sugar over medium heat until it melts and turns amber.
  • Add the butter and stir until fully melted and combined.
  • Slowly add the heavy cream while stirring. Let the mixture simmer for 3-4 minutes.
  • Stir in the sea salt and let the caramel cool to room temperature.

Make the Ice Cream Base:

  • In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring until the sugar dissolves.
  • In a bowl, whisk the egg yolks. Slowly add the warm cream mixture to the yolks, whisking constantly to temper the eggs.
  • Return the mixture to the saucepan and cook over low heat, stirring until the custard thickens and coats the back of a spoon.
  • Remove from heat and stir in the vanilla extract and salt.
  • Strain the custard through a fine mesh strainer into a bowl and cool to room temperature. Refrigerate for at least 2 hours.

Churn the Ice Cream:

  • Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions for 20-25 minutes.
  • If you don't have an ice cream maker, place the custard in a shallow container and stir every 30 minutes until it thickens, which can take around 3-4 hours.

Swirl in the Salted Caramel:

  • Transfer half of the churned ice cream into a storage container.
  • Drizzle a generous amount of the cooled salted caramel over the ice cream.
  • Add the remaining ice cream, drizzle with more caramel, and swirl gently using a knife or spoon.

Freeze the Ice Cream:

  • Cover the container and freeze for 4-6 hours or until firm.

Notes

  • To store, keep the ice cream in an airtight container to maintain its creamy texture and avoid freezer burn.
  • Feel free to adjust the level of salt in the caramel to suit your taste.
  • If you don’t have an ice cream maker, consider using a no-churn method (stir every 30 minutes as it freezes).
  • For a dairy-free version, substitute with coconut milk and vegan butter.
  • The salted caramel sauce can be made ahead and stored in the refrigerator for up to a week.
Keyword Salted Caramel Swirl Ice Cream