Salted Caramel Ice Cream
Crunchy, buttery, nutty: I honestly never thought salted caramel ice cream could taste this good ♡
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Salted Caramel Ice Cream
0 out of 5 stars (based on 0 reviews)
servings
5-7
prep time
40 min
freeze time
6 hrs
Ingredients
Salted Caramel
- ½ cup sugar
- 2 tbsp water
- 2 tbsp unsalted butter, room temperature
- ¼ cup heavy cream, room temperature
- 1 tsp vanilla extract
- pinch of flaky sea salt
Honeycomb
- ½ cup sugar
- ¼ cup honey
- 1-2 tbsp water
- 1 tsp baking soda
Butter Toasted Cashews
- 1/3 cup chopped cashews
- 1 tsp butter
Ice Cream Base
- 1 cup unsweetened dairy whipping cream, cold
- ⅓ cup cooled salted caramel
- ⅓ cup condensed milk
- 1 tsp vanilla extract
Instructions:
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For the salted caramel: In a saucepan, add sugar and water and mix till the sugar is mostly dissolved. Place over medium heat and let it cook undisturbed until it starts bubbling and turns a deep amber colour. Do not stir at this stage.
Lower the heat and add the room temperature butter, whisking till smooth and fully combined. Slowly pour in the heavy cream and continue whisking till the caramel is smooth again.
Turn off the heat, add vanilla and flaky sea salt and mix well. Let the salted caramel cool completely before using. - For the honeycomb: In a saucepan, add sugar, honey and water. Place over medium heat and let it cook undisturbed till it starts bubbling and turns a deeper amber colour. Immediately remove from heat and transfer to a parchment lined bowl and whisk in the baking soda. The mixture will foam up instantly, let it cool completely till firm and then break or chop it into bite sized pieces.
- For the butter toasted cashews: Melt butter in a pan over medium heat. Add chopped cashews and toast till lightly golden and fragrant.
- For the ice cream base: Add cold whipping cream to a cold bowl and whip till soft peaks form. Add the condensed milk, vanilla and the cooled salted caramel and gently fold everything together until fully combined. Fold in some chopped honeycomb and butter toasted cashews.
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Assemble: Drizzle salted caramel into a loaf tin or freezer safe container. Add a layer of the ice cream mixture, sprinkle over some chopped honeycomb and butter toasted cashews and drizzle more salted caramel. Repeat the layers till the container is full. Finish with more honeycomb, toasted cashews and another drizzle of salted caramel on top.
Cover and freeze for atleast 6 hours, preferably overnight till completely firm. Serve and enjoyy!
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