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Salted Caramel Ice Cream

Salted caramel ice cream with a glossy caramel swirl made by simmering sugar to deep amber and folding it through a whipped condensed-milk base. Finished with flaky sea salt, it yields a rich, scoopable texture with ribbons of caramel in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
freeze 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Granulated sugar
  • 1 cup Granulated sugar
Water
  • 0.25 cup Water
Heavy cream
  • 1 cup Heavy cream, warmed Warm before adding to the caramel.
Flaky sea salt
  • 1 tsp Flaky sea salt Use flaky salt; add after the cream to avoid scorching.
Heavy whipping cream
  • 2 cup Heavy whipping cream, cold Keep cold for whipping to stiff peaks.
Sweetened condensed milk
  • 1 can (14 oz) Sweetened condensed milk Fold in to create the creamy base.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Make the caramel
  1. Heat granulated sugar and water in a saucepan over medium heat until deep amber, swirling occasionally, about 8-10 minutes. Visual cue: the color should turn glossy amber and smell caramel-like, not dark brown.
  2. Carefully whisk the warmed heavy cream into the hot caramel; it will bubble. Continue whisking until smooth, then stir in flaky sea salt.
  3. Let the caramel cool completely before using for swirling. Visual cue: it thickens slightly and is no longer hot to the touch.
Make the ice cream base
  1. Whip the cold heavy whipping cream until stiff peaks form. Visual cue: when you lift the whisk, peaks stand upright without drooping.
  2. Fold the whipped cream into the sweetened condensed milk until fully combined. Visual cue: the mixture looks thick, creamy, and evenly lightened.
  3. Swirl in most of the cooled caramel, then pour the mixture into a loaf pan. Reserve a few spoonfuls of caramel for the top.
  4. Swirl the remaining caramel over the surface using a knife, then smooth nothing—leave ribbon streaks on top. Visual cue: distinct caramel ribbons visible at the surface.
Freeze
  1. Freeze in the loaf pan for at least 6 hours before scooping. Visual cue: the ice cream should be firm enough to scoop straight from frozen.

Notes

Pro tip: don’t walk away while the sugar caramelizes—granulated sugar can go from golden to burnt very quickly, and the best caramel is deep amber. Store covered in the freezer for up to 2 weeks; thaw 5 minutes for easier scooping. Freezing is yes—no separate re-freezing guidance is needed beyond keeping it covered. For a dairy light option, use a plant-based heavy cream alternative that whips to stiff peaks and swap sweetened condensed milk for a caramel-friendly condensed-style dairy-free option if available.