For all the chocolate ice cream I have turned down over the years there is an equal amount of caramel ice cream I just could not resist. Caramel {everything} is my weakness, and as we approach the fall (a.k.a official caramel season), there will be lots of opportunities to get creative around our favorite caramel recipes.
For now, let me not rush summer out of the way and let's dive into this cooling and indulging treat, that is 100% deliciousness guaranteed!
the birth of a recipe...
While my classic 3-ingredients vanilla ice cream has gained center attention at my house, I thought it was time to give it a twist, like a makeover. Dress it up nicely to present itself as a whole new flavor. Not that I was looking for an excuse to try this salted caramel recipe or anything... ohh who am I kidding? heck, yes I was!
more than a few recipe testers...
On the 4th of July we had a few friends over our house for a cookout. I served my classic Brazilian beans (feijão tropeiro), which by-the-way, has been requested on the blog way too many times so it's a must at this point! I also made a variation of my Asian Quinoa Salad (basically the same without the Asian dressing), pasta salad loaded with veggies and chicken and beef kabobs, plus my friend Judi brought a big salad bowl. Everything was going well until dessert time... I did not exactly plan to serve desserts, however I had some left over salted caramel ice cream from this very first batch or test batch in the freezer. Needless to say, everyone wanted to try but the amount only allowed for a spoon full in a dixie cup each {agh... the embarrassment!}. This could have easily been avoided, had I thought this through (SUMMER COOKOUT + ICE CREAM = A PREDICTABLE MUST!) 
BUT, I have to say... my test batch of salted caramel ice cream was well approved by my guest testers. Well, next time I will give ya' the whole scoop folks 🙂 They also loved and approved of my Vegan Chocolate Nice Cream, which was also served in a dixie cup due to the low quantity of it (a total dessert let down ha-ha). I recommend that you make a large batch of this yummy ice cream because EVERYONE will want to have some + more. Let my lack of ice cream and total embarrassment be a lesson to you, because an ice cream soooo tasty, creamy and delicious like this salted caramel ice cream served on a hot summer afternoon is expected to be a big hit. 
This salted caramel ice cream recipe is to die for. A rich caramel layer that melts in your mouth, distracted by a subtle note of sea salt, washed by a creamy wave of sweet caramel ice cream! Are you feeling what I am feeling? Not a soul can resist this level of goodness.
I hope you enjoy!
Salted Caramel Ice Cream
Ingredients
- 18 oz heavy cream
- 15 oz can condensed milk
- 1 tablespoon vanilla extract
- 4 tablespoon caramel sauce divided
- 1 teaspoon sea salt crystals
Instructions
- Pour the whipped heavy cream into a large bowl. Add the condensed milk and vanilla extract
- Fold this mixture until is uniform but don't over do it (about 2 minutes). Add 2 tablespoons of caramel sauce and fold without completely mixing it.
- Pour creamed mixture into a cooled ice cream container. Pour remaining caramel sauce over in a twirly motion, sprinkle with sea salt.
- Refrigerate for at least 6 hours before serving.
Samantha @mykitchenlove says
I'm in love with no-churn ice cream and this version looks divine! I love the extra caramel sauce on top.
Silvia Ribas says
same... still don't own an ice cream maker but am seriously not missing one. glad you liked it!