Salted caramel ice cream

That flavour combo that everyone has raved about for the past decade.

Now I’m personally not a massive fan of salted caramel ice-cream, having said that this ice-cream is really delicious, and it couldn’t be simpler to make.

I use Carnations caramel from a tin, which bring s a really good texture as well as flavour. Using other salted caramel sauces won’t work quite as well, although a good Dulce de Leche will come pretty close (see notes).

If you love salted caramel, you will LOVE this.

Salted caramel ice cream (no-churn)

Makes 1 pint (size of 1 tub of Ben & Jerry’s)

Ingredients

• 1 tin (375g) Carnations caramel

• 250 ml double cream

• 1 tbsp golden syrup or 2 tsp liquid glucose

• 1.5 tsp vanilla extract

• ½ tsp sea salt

(notes, variations and substitutions below the method)

Method:

1. Place the half of the caramel, cream, golden syrup, vanilla and ¼ salt in a bowl (make sure you don’t add all the salt!). Beat with an electric whisk or in a free-standing mixer until stiff peaks form.

2. Salted caramel sauce: In a small bowl beat together the remaining half of the caramel and remaining ¼ tsp of salt until smooth.

3. Pour the ice cream into a container and swirl through the salted caramel sauce. Placein the freezer for 3-4 hours.

Notes, substitutions and variations

• Cream: you can use whipping cream, but single cream won’t work I’m afraid. You can also use coconut milk. To do this, place the coconut milk tin in the freezer for half an hour, then open it and scape out the solid part at the top and leave the liquid in the can. Then proceed as usual.

• Caramel: I use Carnations caramel. You can make your own from condensed milk, see here. You could also use another salted caramel sauce or Dulce de leche.

• Golden syrup: use liquid glucose (as stated above) or honey will also work.

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//Salted Caramel Ice Cream (no churn)//

If you love salted caramel, you will LOVE this.

Personally not a massive fan of salted caramel ice-cream (SORRY!!). Having said that this ice-cream is really delicious, and it couldn’t be simpler to make.

Recipe link in my bio

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