Salted caramel ice cream recipe

Salted caramel ice cream is a homemade, fuss-free, egg-free, and yummy summer ice cream made with our homemade Jaggery caramel sauce however you can even try this recipe with our classic caramel sauce recipe too. Salted caramel ice cream is one of my new favorite homemade ice cream flavors after my evergreen homemade mango ice cream.

Do you know, There are lots of variations in ice cream recipes? Each country has its own meaning of ice cream. It is said that Ice cream was founded in Persia around 550 BCE.

Salted caramel ice cream and which cream should we use?

This salted caramel ice cream is egg-free, rich, creamy, and made with dairy cream. If you are living in countries such as the USA, Canada, UK, use 35% cream for this recipe. I have not tried this ice cream using half-and-half cream.

You can even use Amul fresh cream which has 25% fat content for this recipe. Make sure to choose a cream that has a minimum 25% of fat.

How long this ice cream can stay fresh?

We are not adding any preservatives to this ice cream so I suggest you use this ice cream within a week.

You can store this ice cream for a week. After a week, I do not recommend storing longer.

Reasons to love this caramel ice cream,

• One of the best dessert recipe
• Just 3 ingredients required
• Super easy to make
• Rich and creamy
• No added preservatives
• No artificial flavour is added.
• Ingredients are easily available

Ingredients

Heavy whipping cream – I have used 35% cream here. You can use your choice of cream. I suggest using minimum of 25% cream.

Powdered sugar – Use as per your taste. Most of the cream doesn’t have sugar which is why we need to add powdered sugar. However, I know a few non-dairy cream brands in India which already have sugar in them. In that case, You don’t need to add sugar.

Caramel sauce – I have used homemade jaggery caramel sauce here(recipe upcoming). You can use classic caramel sauce as well.

How to make salted caramel ice cream?

Pour the cream into a bowl. Keep this bowl and whisk attachment in the freezer for 10 minutes.

Add powdered sugar and start beating the cream.

Beat it until thickens. Be very careful that you don’t over-beat the cream otherwise, it will start to curdle and butter will start to separate out.

Once you get nice thick cream, add condensed milk and whisk for 2 mins for mixing it properly.

now, add salted caramel sauce and mix well.

Fold it in using a spatula. Do not mix vigorously otherwise cream will deflate.

Pour into the shallow and wide container, so it freezes quickly. Cover it with plastic wrap.

Make sure that plastic touches the ice cream surface. This prevents the formation of ice crystals on the top surface.

freeze it until sets properly and enjoy.

Similar recipes you may like to check,

• eggless vanilla icecream
• 3 ingredient mango icecream
• mava kulfi recipe
• mango kulfi recipe
• mango strawberry sorbet