Indulge in a creamy, luscious treat with this homemade salted caramel ice cream that’s irresistibly smooth and quick to prepare.
Made with wholesome ingredients, it’s rich in healthy fats from double cream and naturally sweet caramel, offering a guilt-free indulgence.
Perfect for a satisfying dessert, this recipe is effortless, requires no churning, and is ideal for everyday treats or summer gatherings.
Salted Caramel Ice Cream
Equipment
- 1 large mixing bowl
- 1 hand whisk or handheld mixer
- 1 spatula for folding
- 1 freezer-safe tub or container
Ingredients
- 300 g double cream
- 200 g tinned caramel
- 1 tsp sea salt flakes
Instructions
- Prepare the Cream Base: Pour the double cream into a large, clean mixing bowl. Make sure the bowl is wide enough to allow for easy whisking. Using a hand whisk or handheld electric mixer, begin whipping the cream gently on a low setting, gradually increasing speed. Whipping the cream first ensures a light, airy texture that will make your ice cream luxuriously smooth.
- Incorporate the Caramel: Measure the tinned caramel carefully and add it to the whipped cream. Use a spatula or the whisk to fold the caramel into the cream slowly. Take your time to combine the two ingredients thoroughly, creating a silky, uniform mixture with no streaks. This step is essential to ensure every spoonful is perfectly caramel-flavored.
- Whisk to Soft Peaks: Continue whisking the cream and caramel mixture until soft peaks form. Soft peaks mean the cream will hold its shape lightly but will still gently fall when the whisk is lifted. This stage is critical for achieving a creamy, smooth texture in the finished ice cream, avoiding a heavy or icy consistency.
- Add the Salt: Sprinkle the sea salt flakes evenly over the cream and caramel mixture. Use the spatula to fold the salt in gently. Folding rather than stirring preserves the airy texture you’ve created, while the salt enhances the caramel flavor, balancing the sweetness and adding a sophisticated, slightly savory note.
- Transfer to Freezer Container: Choose a freezer-safe tub or container with a tight-fitting lid. Carefully transfer the ice cream mixture into the container, using the spatula to scrape every bit from the bowl. Smooth the surface with the spatula to create an even layer, which helps the ice cream freeze consistently.
- Freeze Until Ready: Place the container in the freezer on a level surface. Allow it to freeze for at least 2–3 hours or until firm. No churning or stirring is required during freezing, making this recipe exceptionally simple. The ice cream will set into a rich, creamy texture, ready to serve straight from the freezer.
- Serve and Enjoy: When ready to enjoy, remove the ice cream from the freezer. For easier scooping, let it sit at room temperature for 3–5 minutes. Use a warm ice cream scoop or spoon to create generous portions. Serve in bowls or cones, and optionally sprinkle a few extra salt flakes on top for an elegant finish.
- Optional Presentation Tips: Garnish with caramel drizzle, crushed nuts, or chocolate shavings to elevate your dessert visually and texturally. This step is optional but adds a professional touch and makes your homemade ice cream feel special for guests or family treats.
Notes
- Use high-quality double cream for the richest, creamiest texture.
- Ensure the caramel is smooth and soft; if it’s slightly hard, warm gently before mixing.
- Folding the salt in gently preserves the airy texture of the cream.
- No churning required—this is a simple, no-fuss recipe ideal for quick homemade desserts.
- The ice cream is best eaten within one week for optimal flavor and texture.
- Optional add-ins: crushed nuts, chocolate chips, or caramel drizzle for added texture and flavor.
Chef’s Secrets For Perfect Texture
Achieving the perfect texture in this ice cream relies on gentle handling and proper whipping.
Always whisk the cream until soft peaks form, which provides an airy base that freezes smoothly.
When folding in caramel and salt, take care not to overmix, as this can deflate the cream.
Using a wide, shallow freezer container helps the ice cream freeze evenly, preventing icy spots and ensuring every scoop is creamy and indulgent.
Serving Suggestions To Impress Guests
Serve this salted caramel ice cream in small bowls for a classic dessert or in cones for a playful summer treat.
Top with a drizzle of caramel sauce, crushed toasted nuts, or a pinch of sea salt for extra flavor depth.
For a decadent presentation, pair with warm chocolate brownies or fresh fruit like sliced pears or berries.
It’s equally perfect as a simple solo treat on a hot day or as a centerpiece for entertaining.
Storage Tips For Long-Term Enjoyment
Store the ice cream in an airtight freezer-safe container to prevent ice crystals and preserve flavor.
For best results, place a layer of parchment paper or plastic wrap directly on the surface before sealing.
Keep it at the back of the freezer, where the temperature is most consistent.
While it can last up to two weeks, it’s best enjoyed within a week to maintain its creamy texture.
Allow a few minutes at room temperature before scooping to make serving easier.
Frequently Asked Questions
1. Can I use light cream instead of double cream?
Using light cream may result in a softer, less stable ice cream. Double cream ensures a rich, creamy texture that holds its shape and freezes well.
2. Do I need an ice cream machine for this recipe?
No churning is needed! This no-churn recipe is designed to be simple and accessible. Just fold, transfer to a container, and freeze for a smooth, creamy result.
3. Can I make this recipe in advance?
Yes! You can prepare it a day ahead. Freeze for at least 2–3 hours, and it will be ready to serve. The flavor actually improves slightly after sitting overnight.
4. How can I make the ice cream less sweet?
If you prefer a less sweet version, choose a lightly sweetened caramel or reduce the amount slightly. Adding a small pinch of salt helps balance the sweetness naturally.
5. Can I add mix-ins like chocolate or nuts?
Absolutely! Fold in chopped nuts, chocolate chips, or swirls of caramel after combining the cream and caramel.
Be gentle to maintain the airy texture, and distribute evenly for every scoop.
