Sunday, 10 February 2013

Ice Cream Sunday: Salted Caramel Ice Cream

I'm having one of those nights where I have had the loveliest of weekends and to finish it off all I'd really like to do is curl up with my husband and watch the BAFTAs.

I do so love all the glitz and glam!

So, rather than spend any more time sharing a cutesy story with you (or at least one that would sound cutesy in my head) I'm going to do just that. Oh, and enjoy a bowl of this delightful little number.

Three ingredients, two steps... this really couldn't get any easier. I almost think I should feel embarrassed about sharing this as a recipe. Almost. But not quite. Instead, I feel very pleased with my clever little self... and can't wait to dive into a bowl of creamy, caramely and just a little bit salty goodness.

Happy Ice Cream Sunday!

Salted Caramel Ice Cream

300ml double cream
200g caramel (plus more for topping)
1 tspn rock salt (or any flaky salt... but not table salt, it'll be way too salty!)

1) Whisk together the cream, caramel and salt in a large bowl until stiff peaks form.

2) Freeze for at least 4 hours, then serve topped with the reserved caramel sauce (and a few flakes of salt if you dare!).

Um.... that's it!


  1. Oh, I just spent $7 for a quart of Salted Carmel Ice Cream. I'm definitely making this and this is my absolute favorite ice cream. Thanks for sharing. Love how simple this is!! Micki

  2. It really is ridiculously easy; I hope you got around to trying it! Thanks for stopping by and dropping me a line :)

  3. Did you use double, whipping or single cream please?

    1. The recipe called for double cream, so it's double :)

  4. Have you ever used this with the KitchenAid Ice Cream attachment?

  5. I have been gifted several jars of Dulce de leche, do you think that could that be used instead of caramel?

    1. Yes, of course, it would just have a slightly different flavor.