Caramel ice cream is that magical dessert everyone needs in their life. It’s creamy, sweet, and rich, with the deep, buttery flavor of caramel swirling through every bite. Fun fact? Caramel dates back to French culinary traditions, where sugar was carefully melted down to a golden brown perfection. And while salted caramel has its fan base (thanks, Brittany, France), this recipe leans into the sweeter side of things. No salt—just pure indulgence.
Whether you’re making it for a backyard barbecue or a quiet night in, this caramel ice cream is sure to hit the spot. Let’s dive in!
What to Expect
This recipe isn’t difficult, but it does need a bit of patience. The caramel and custard take some attention, but don’t worry—I’ll walk you through it step by step.
Here’s the breakdown:
Prep & Cook Time:
- Prep: 15 minutes
- Cook: 30 minutes
- Chill/Freeze: 8 hours
- Total: 8 hours 45 minutes (worth it, I promise).
Servings: About 6 scoops of creamy joy. For more? Just double the recipe.
Skill Level: Moderate. You’ll make caramel and temper eggs—fancy, but doable.
Gear You’ll Need:
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer
- Ice cream maker (or try a no-churn option!)
Plus, here’s a pro tip: You can make the ice cream base up to two days in advance, so you’re not rushing on churning day.
Ingredients
Here’s what you’ll need:
- 1/4 cup butter
- 1 cup packed brown sugar
- 1½ cups heavy cream (divided)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1½ cups whole milk
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Substitutions (Because Life Happens)
- Out of brown sugar? Use white sugar—it’ll give a milder caramel taste.
- Heavy cream too rich? Swap for half-and-half.
- Dairy-free? Try almond or oat milk instead of whole milk.
- No kosher salt? Use sea salt or table salt—but cut back a little.
Insider tip: Let your ingredients come to room temp before you start. It helps everything blend smoothly.
Let’s Make It!
Step 1: Make Your Caramel Sauce
- Melt the butter in a medium saucepan over medium heat. Then, stir in the brown sugar. Keep stirring until it’s dissolved and bubbling (about 3–4 minutes). It’ll look thick and glossy.
- Slowly whisk in ½ cup of heavy cream. Careful—it’ll bubble up like crazy (don’t freak out; that’s normal). Cook for another 1–2 minutes, then take it off the heat to cool.
Pro tip: Resist the urge to stir nonstop once the sugar melts. Too much stirring can mess up the texture.
Step 2: Whip Up the Custard Base
- In a bowl, whisk the egg yolks and granulated sugar. You want it pale and creamy.
- In another saucepan, warm up the milk and salt over medium heat. Don’t boil—just heat until it’s steaming.
- Slowly, and I mean slowly, add a bit of hot milk to the yolk mixture while whisking (this is called tempering so you don’t scramble the eggs). Then, pour it all back into the saucepan with the rest of the milk.
- Cook over low heat, stirring constantly, until the custard thickens. You’ll know it’s ready when it coats the back of a spoon and leaves a clean streak when you swipe your finger across it.
- Strain the custard through a fine mesh sieve into a bowl. This removes any sneaky cooked egg bits.
Step 3: Chill & Combine
- Stir the remaining heavy cream, vanilla extract, and cooled caramel sauce into the custard. Mix until it’s silky smooth.
- Cover the mixture with plastic wrap (press it right onto the surface to stop a skin from forming) and chill in the fridge for at least 3 hours—or better yet, overnight.
Step 4: Churn & Freeze
- Pour the chilled mix into your ice cream maker, and churn it until it looks like soft-serve (usually about 20–30 minutes, but check your machine’s instructions).
- Transfer it to a loaf pan, smooth it out, and press plastic wrap on top. Freeze for 4 hours or until it’s nice and firm.
Pro tip: Let the ice cream sit out for a few minutes before scooping. It makes life easier.
Want to Mix Things Up?
Add Some Flair:
- Salty caramel vibes: Add a pinch of flaky sea salt to the caramel sauce.
- Textural upgrades: Swirl in fudge, caramel, or crushed nuts before freezing.
- Seasonal spins: Pair it with apple pie in the fall or fresh berries in the summer.
Dietary Tweaks:
- Dairy-free? Use coconut milk and coconut cream.
- Vegan option? Swap the eggs with a cornstarch slurry (2 tablespoons cornstarch + a bit of water).
Serving & Storage
How to Serve:
Scoop into waffle cones, bowls, or even between two cookies for ice cream sandwiches. Feeling fancy? Drizzle on some extra caramel or sprinkle with toffee bits.
How to Store:
Keep it in an airtight container with plastic wrap pressed on top to avoid freezer burn. It’ll stay good for up to a month—if it lasts that long!
This caramel ice cream isn’t just dessert—it’s a little slice of happiness. Whether you’re serving it at a party or indulging in a midnight snack, it’s guaranteed to be a hit. Now go forth and make some magic!
Enjoy every creamy, dreamy bite.
PrintCaramel Ice Cream
Dive into the creamy richness of homemade caramel ice cream! This dessert is a perfect balance of buttery caramel sweetness and velvety texture, ideal for any occasion. Whether served in a cone, bowl, or alongside your favorite baked treats, this recipe is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes (chilling and freezing)
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/4 cup butter
- 1 cup packed brown sugar
- 1½ cups heavy cream, divided
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1½ cups whole milk
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
Instructions
In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Cook until the sugar dissolves and begins to bubble (about 3–4 minutes). Slowly whisk in ½ cup of heavy cream. Cook for another minute until smooth, then remove from heat and let cool.
In a medium bowl, whisk egg yolks and granulated sugar until pale yellow. Meanwhile, heat the milk and salt in a saucepan over medium heat until just simmering (do not boil). Gradually whisk about ½ cup of the hot milk into the egg mixture to temper it. Then pour the tempered mixture back into the saucepan with the remaining milk.
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5 minutes). Strain through a fine mesh sieve into a bowl to remove any cooked egg bits.
Stir in the remaining heavy cream, vanilla extract, and cooled caramel sauce into the custard. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for at least 3 hours or overnight.
Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (about 25 minutes). Once churned to a soft-serve consistency, transfer to a loaf pan or airtight container. Press plastic wrap or wax paper onto the surface and freeze for at least 4 hours or until firm.
Let the ice cream sit at room temperature for about 5 minutes before scooping. Enjoy!
Notes
Serving Suggestions:
Serve in waffle cones or bowls with an extra drizzle of caramel sauce. Pair with warm brownies or cookies for an indulgent dessert.
Tips & Tricks:
- Use room-temperature ingredients for smoother blending.
- Avoid boiling the milk to prevent curdling.
- Strain custard thoroughly for a silky texture.
Storage & Reheating Instructions:
Store in an airtight container with plastic wrap pressed against the surface to prevent freezer burn. The ice cream will keep well for up to one month in the freezer. If frozen too hard, let it sit at room temperature for about 5–10 minutes before scooping.