Salted Caramel Ice Cream
Indulge in a rich, creamy no-churn salted caramel ice cream with velvety whipped cream and sweet dulce de leche. Each bite bursts with buttery sweetness and a hint of salt, creating a perfect balance of flavors. A luxurious treat for any occasion!
Servings 6
Calories 270
Ingredients
- 14 oz dulce de leche caramel
- 2 cups heavy cream whipping cream or double cream
- 1 pinch salt
Instructions
No Churn Method
- Begin by removing two tablespoons of the caramel from the can and set it aside. Then place the remaining dulce de leche, cream, and salt into the bowl of a food processor.
- Next, use the food processor to whip the ingredients together until they reach a thick consistency. You can determine it’s thick enough by running a spoon through the mixture, if the path created remains intact, rather than the cream filling it back in. This indicates that the mixture has thickened adequately.
- Transfer the mixture into a freezer-safe container. Spread it out evenly using a spatula.
- If your dulce de leche is very thick and not easily mixed, take two tablespoons of the ice cream base and whisk them together in a bowl to loosen the caramel. This will make it easier to swirl into the ice cream.
- Place small dollops of the reserved caramel on top of the mixture in the container and swirl them in using a spoon or knife.
- Place the covered container in the freezer until fully set, which usually takes about 5 hours.
Using An Ice Cream Maker
- Begin by removing two tablespoons of the caramel from the can and set it aside. Then place the remaining dulce de leche, cream, and salt into to a bowl and whisk to combine.
- Chill the mixture in the refrigerator for 15 to 30 minutes.
- Add the mixture to the frozen tub of your ice cream maker and churn the ice cream until it thickens.
- Using the caramel set aside, add it gradually into the whipped mixture to create swirls of caramel throughout.
- Transfer to a covered freezer-safe container and freeze until ready to use.
Notes
- Pre-Chill the Mixing Bowl: Place your mixing bowl in the freezer for about 15 minutes before you start. A cold bowl helps the cream whip faster and attain a better consistency.
- Use Cold Ingredients: Ensure both the whipping cream and dulce de leche are well-chilled before you begin. This makes the mixture whip more effectively and prevents it from becoming too runny. But leave the reserved caramel at room temperature.
- Whipping to the Right Consistency: Look for stiff peaks when whipping the cream and dulce de leche mixture. This means the mixture should hold its shape when you lift the beaters or spoon but still be soft enough to fold in the caramel swirls.
- If your dulce de leche for the swirls is very thick and not easily mixed, take two tablespoons of the ice cream base and mix them together in a bowl to loosen the caramel. This will make it easier to swirl into the ice cream.
- Swirling Technique: For even caramel swirls, dollop the reserved caramel over the top of the whipped mixture and use a knife or skewer to gently swirl it through. Avoid overmixing to maintain distinct caramel streaks.
- Quick Freeze: To speed up the freezing process, divide the mixture into smaller containers. This allows the ice cream to set faster and more evenly.
Nutrition
Calories: 270 | Carbohydrates: 2g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 28mg | Potassium: 75mg | Sugar: 2g | Vitamin A: 1166IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 0.1mg