Silky Vanilla Ice Cream with Decadent Salted Caramel Swirl
Indulge in the creamy delight of Silky Vanilla Ice Cream combined with a rich and luscious salted caramel swirl. This homemade ice cream recipe elevates your dessert game with its irresistible flavors and textures. The vanilla base is whipped to perfection, ensuring every bite is smooth and rich, while the salted caramel adds a buttery, sweet contrast with just the right amount of saltiness. Perfect for summer gatherings, family dinners, or a cozy night in, this dessert is sure to impress your guests and satisfy your sweet tooth!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
heavy cream
1 3/4 cups (none)
evaporated milk
1/4 cup (none)
salt
1/8 teaspoon (none)
sweetened condensed milk
1 1/3 cups (none)
vanilla extract
2 teaspoons (for ice cream) + 2 teaspoons (for caramel) (none)
salted caramel sauce
1 cup (prepared in advance)
butter
1/4 cup (softened)
brown sugar
1/2 cup (none)
light corn syrup
1/4 cup (none)
evaporated milk
2 tablespoons (none)
salt
1/4 teaspoon (none)
Instructions
1
In a mixing bowl, combine the heavy cream, evaporated milk, and salt.
2
Using a stand mixer, whip the mixture on medium speed until it begins to thicken; then gradually increase to high speed until stiff peaks form.
3
Slowly drizzle in the sweetened condensed milk while continuing to beat, starting with low speed and gradually increasing to high. Continue beating until well combined and stiff peaks are achieved.
4
Add the vanilla extract to the mixture and gently fold until fully incorporated.
5
In a freezer-safe container, spread one-third of the vanilla ice cream on the bottom.
6
Pour half of the prepared salted caramel sauce over the ice cream layer.
7
Add another third of the ice cream on top of the caramel, followed by the remaining salted caramel.
8
Top with the last third of the ice cream. Using a knife, gently swirl the ice cream and salted caramel together to create a marbled effect, ensuring not to overmix.
9
Cover the container tightly and freeze for 8 to 10 hours or until completely solid.
10
For the salted caramel swirl, melt the butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, evaporated milk, and salt.
11
Bring the mixture to a boil while stirring constantly for 30 seconds.
12
Remove from heat and stir in the vanilla extract. Allow the caramel to cool completely before using.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Vanilla Ice Cream with Decadent Salted Caramel Swirl?
It is a homemade frozen dessert featuring a whipped vanilla base combined with a rich, buttery salted caramel sauce.
What are the primary ingredients for the vanilla ice cream base?
The base requires heavy cream, evaporated milk, salt, sweetened condensed milk, and vanilla extract.
Do I need an ice cream maker for this recipe?
No, this recipe uses a stand mixer to whip the ingredients into stiff peaks, making it a no-churn style ice cream.
How long does the ice cream need to freeze before serving?
The ice cream should be frozen for 8 to 10 hours or until it is completely solid.
How do I make the salted caramel swirl from scratch?
Melt butter, stir in brown sugar, corn syrup, evaporated milk, and salt, then boil for 30 seconds before adding vanilla.
What is the purpose of the corn syrup in the caramel?
Corn syrup helps prevent the sugar from crystallizing, ensuring the caramel remains smooth and luscious.
Should the caramel sauce be warm when added to the ice cream?
No, the salted caramel sauce must be allowed to cool completely before it is swirled into the vanilla ice cream.
How do I create the marbled effect in the ice cream?
Layer the vanilla ice cream and caramel sauce in a container, then use a knife to gently swirl them together without overmixing.
Can I use a different type of milk instead of evaporated milk?
The recipe specifically calls for evaporated milk to achieve the desired richness and texture in both the ice cream and caramel.
What speed should I use when whipping the cream?
Start on medium speed until the mixture thickens, then increase to high speed until stiff peaks form.
How much vanilla extract is needed for the entire recipe?
You will need a total of 4 teaspoons of vanilla extract: 2 for the ice cream base and 2 for the caramel sauce.
What does 'stiff peaks' mean in this recipe?
Stiff peaks refer to the stage where the whipped mixture stands straight up without collapsing when the beaters are lifted.
How many layers should I create in the freezer container?
You should create three layers of vanilla ice cream and two layers of salted caramel sauce.
Is this recipe suitable for summer gatherings?
Yes, it is described as a perfect summer treat that is sure to impress guests.
Can I use store-bought salted caramel sauce instead?
Yes, the recipe notes that prepared salted caramel sauce can be used if you have it ready in advance.
Why is salt added to the caramel?
Salt provides a buttery, sweet contrast that balances the richness of the sugar and cream.
What kind of container is best for freezing?
A freezer-safe container with a tight lid is necessary to prevent ice crystals and maintain freshness.
How much heavy cream is required?
The recipe calls for 1 3/4 cups of heavy cream.
Can I substitute brown sugar in the caramel?
The recipe uses 1/2 cup of brown sugar to provide a deep, molasses-like flavor characteristic of traditional caramel.
How do I incorporate the sweetened condensed milk?
Slowly drizzle it into the whipped cream while beating, starting at low speed and increasing to high until stiff peaks return.
What is the total ingredient count for this recipe?
There are 11 ingredients total, including those for both the ice cream and the caramel swirl.
Is the butter for the caramel supposed to be cold?
The recipe specifies using 1/4 cup of softened butter for the caramel sauce.
Can I add extra salt if I prefer a stronger salted flavor?
You can adjust the 1/4 teaspoon of salt in the caramel to your personal taste, though the recipe is balanced as written.
How do I fold in the vanilla extract?
After the base is whipped, add the vanilla and gently fold it in with a spatula until it is fully incorporated.
Can I use this recipe to make ice cream sandwiches?
Yes, once frozen solid, this creamy ice cream would work well between two cookies.
What if I don't have a stand mixer?
A hand mixer can be used, though it may take longer to achieve the required stiff peaks.
Is this dessert gluten-free?
The ingredients listed are naturally gluten-free, but always check your specific labels for corn syrup and vanilla extract.
How many servings does this recipe yield?
While the exact serving count isn't specified, the volume of ingredients suggests it makes approximately 1.5 to 2 quarts of ice cream.
Can I add nuts or chocolate chips?
Yes, you can fold in additional toppings like pecans or chocolate chips along with the caramel swirl for added texture.
How should I serve this ice cream?
For the best texture, let the container sit at room temperature for a minute or two before scooping to allow it to soften slightly.