Search

Salted Dulce de Leche (Caramel) Ice Cream

Too few ratings

Ivy

Community Member

“You can use either dulce de leche or caramel in this recipe. I prefer dulce de leche because I can make it using condensed milk with not much fuss. You can tweak the recipe depending on how sweet you like your ice cream. Just be careful not to add too much salt. This lasts me at least 12 servings because a little is enough to satisfy my sweet tooth.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
240
min.
Resting

Ingredients

Servings:-12+
300 g heavy cream (cold)
250 ml all purpose cream (cold)
150 ml sweetened condensed milk
1 tsp vanilla extract
½ cup dulce de leche or caramel
½ tsp sea salt

Utensils

  • spatula
  • bowl
  • freezer
  • airtight container
  • Step 1/4

    • 300 g heavy cream (cold)
    • 250 ml all purpose cream (cold)
    • 150 ml sweetened condensed milk
    • 1 tsp vanilla extract
    • spatula
    • bowl

    Mix in a bowl with a whisk or spatula until well-combined and the cream is soft, thick and somewhat aerated.

  • Step 2/4

    • ½ tsp sea salt

    Mix the salt into the cream. You can add more, depending on your taste and the type of salt you are using. Make sure it is evenly distributed.

  • Step 3/4

    • ½ cup dulce de leche or caramel

    Add about half of the dulce de leche or caramel. Mix until it has partially dissolved and the cream is light brown in color. Fold in the rest of the dulce de leche or caramel and only slightly mix to to leave chunks or swirls.

  • Step 4/4

    • freezer
    • airtight container

    Pour the mixture into your choice of freezer-safe container. Cover tightly then freeze for at least 4 hours.

More delicious ideas for you