This Homemade Caramel Ice Cream is a creamy, dreamy dessert that captures everything you love about caramel—its deep, buttery sweetness and luxurious smoothness. With every spoonful, you’ll taste that perfect balance of rich caramel and velvety creaminess. The first time I made this, I couldn’t believe how simple it was to achieve such a luscious, custard-like texture at home. Whether you serve it on its own or as a topping for brownies, pies, or cakes, this ice cream is pure decadence in a bowl.
Why You’ll Love This Recipe
This isn’t just any ice cream—it’s rich, creamy, and full of that deep caramel flavor that makes it irresistible. You’ll love how smooth and silky it turns out, with no icy texture. It’s made with simple ingredients but tastes like something straight from a gourmet ice cream shop. Plus, it’s completely customizable—add sea salt, nuts, or chocolate swirls for your own signature flavor. Once you try homemade caramel ice cream, store-bought versions just won’t compare.
Print
Homemade Caramel Ice Cream – Silky, Buttery, and Utterly Indulgent
- Total Time: 6 hours (including chilling and freezing)
- Yield: 1 quart
- Diet: Vegetarian
Description
Homemade Caramel Ice Cream is a rich, creamy, and silky frozen treat made from scratch with buttery caramel sauce and a smooth custard base. It’s perfectly sweet with deep caramel flavor and a melt-in-your-mouth texture — ideal for indulging on a warm day or pairing with desserts.
Ingredients
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 4 tbsp unsalted butter
- 1 cup heavy cream (warm)
- 1/2 tsp salt
- For the Ice Cream Base:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Make the Caramel Sauce: In a medium saucepan, heat sugar and water over medium heat. Swirl (don’t stir) until the sugar melts and turns deep amber. Remove from heat and carefully whisk in butter, then slowly add warm cream while whisking constantly. Stir in salt and let cool slightly.
- Make the Ice Cream Base: In a bowl, whisk egg yolks and sugar until pale and thick. In a saucepan, heat milk and cream over medium heat until just steaming (do not boil).
- Slowly pour a little of the hot milk mixture into the yolks while whisking to temper them. Gradually pour the yolk mixture back into the saucepan, stirring constantly over low heat until it thickens enough to coat the back of a spoon (about 170°F / 77°C).
- Remove from heat and stir in vanilla extract and 3/4 cup of the prepared caramel sauce (reserve the rest for drizzling). Strain the mixture through a fine sieve into a bowl.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes). During the last few minutes, drizzle in a few spoonfuls of caramel for a marbled effect.
- Transfer to a freezer-safe container, swirl with remaining caramel sauce, and freeze for at least 4 hours until firm.
- Serve in bowls or cones and drizzle with extra caramel if desired.
Notes
- For salted caramel ice cream, increase the salt to 3/4 tsp in the caramel sauce.
- No ice cream maker? Freeze the custard, stirring every 30 minutes for 3–4 hours until creamy.
- Add crushed pecans, sea salt flakes, or chocolate chips for variation.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sugar: The base of your caramel—melted and browned to perfection for that signature flavor.
Butter: Adds richness and a smooth, velvety mouthfeel.
Heavy Cream: Creates a luscious, creamy texture and balances the sweetness of the caramel.
Whole Milk: Lightens the custard slightly while keeping it rich.
Egg Yolks: Provide body, thickness, and that creamy custard base.
Vanilla Extract: Enhances the caramel’s buttery flavor and adds warmth.
Salt: A pinch helps balance the sweetness—use flaky sea salt for salted caramel ice cream.
Optional Add-ins: Caramel sauce swirls, chopped pecans, or bits of toffee for extra flavor.
Directions
Step 1: Make the Caramel Base
In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly until it melts and turns a rich amber color. Be careful not to burn it. Once caramelized, carefully whisk in butter until fully melted. Slowly add 1 cup of the heavy cream (it will bubble vigorously), whisking until smooth. Remove from heat and let cool slightly.
Step 2: Prepare the Custard
In a separate bowl, whisk together egg yolks. Slowly pour a bit of the warm caramel mixture into the yolks while whisking constantly to temper them. Gradually add the rest of the caramel mixture, continuing to whisk until smooth.
Return the mixture to the saucepan over low heat and cook gently, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not boil.
Step 3: Chill the Mixture
Remove from heat and stir in the remaining cream, milk, vanilla extract, and a pinch of salt. Strain through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 4 hours, or overnight.
Step 4: Churn and Freeze
Once fully chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy. Transfer to a lidded container, drizzle with extra caramel sauce if desired, and swirl gently. Freeze for at least 4 hours before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 6–8 people. Preparation time: 20 minutes. Chilling time: 4–6 hours. Churning and freezing time: 4 hours. Total time: approximately 8–10 hours.
Storage/reheating
Store in an airtight container in the freezer for up to 2 weeks. For best texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.
Variations and Customizations
Salted Caramel Ice Cream: Add ½ teaspoon flaky sea salt for a sweet-salty contrast.
Caramel Pecan Delight: Stir in chopped toasted pecans after churning.
Chocolate Caramel Swirl: Layer with ribbons of chocolate fudge or ganache.
Espresso Caramel Ice Cream: Add 1 teaspoon of instant espresso for a coffeehouse twist.
Bourbon Caramel Ice Cream: Stir in 1 tablespoon of bourbon for a rich, adult flavor.
Vanilla Bean Caramel Ice Cream: Use real vanilla beans for an elegant, aromatic touch.
Toffee Crunch: Mix in bits of toffee or caramel candy pieces for texture.
Coconut Caramel Ice Cream: Replace milk with coconut milk for a tropical variation.
Dulce de Leche Swirl: Add swirls of dulce de leche for extra caramel richness.
Nut-Free Version: Keep it simple and smooth—no mix-ins, just pure caramel goodness.
FAQs
Can I make this without an ice cream maker?
Yes—freeze the mixture in a shallow pan, stirring every 30 minutes until creamy.
Why did my caramel seize up?
It likely cooled too quickly when adding cream. Just reheat gently and whisk until smooth.
Can I use store-bought caramel sauce?
Yes, but homemade caramel gives the ice cream a richer, deeper flavor.
How long does it last in the freezer?
Up to 2 weeks for the best texture and flavor.
Can I make it dairy-free?
Yes, use coconut milk and vegan butter. The flavor will be slightly nuttier but still delicious.
Can I skip the eggs?
You can make a no-cook version with just cream, milk, caramel, and condensed milk, but it won’t be as rich.
What’s the best way to serve it?
With a drizzle of warm caramel sauce or alongside brownies, apple pie, or cookies.
Can I make it salted caramel?
Yes—just add sea salt to taste when stirring in the caramel.
Why is my ice cream icy?
It may not have chilled long enough before churning or was overchurned.
Can I add mix-ins?
Absolutely! Toffee, nuts, or chocolate chips add great texture and flavor.
Conclusion
This Homemade Caramel Ice Cream is pure indulgence—creamy, buttery, and perfectly sweet with a touch of caramelized richness. It’s the kind of dessert that turns any day into something special. Easy to make and endlessly customizable, it’s proof that homemade ice cream can be both luxurious and comforting. Whether you enjoy it in a cone, bowl, or sandwiched between cookies, this caramel ice cream will become your new favorite frozen treat.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!