Creamy Caramel Ice Cream Recipe You Can Make at Home

This easy recipe for homemade Caramel Ice Cream features a rich, silky custard base infused with brown sugar salted caramel for an indulgent frozen treat.

Sweet-and-salty caramel is an irresistible flavor, and it becomes even better when folded into this delectable homemade Caramel Ice Cream. The caramel sauce is blended into the custard, so you get full caramel flavor in every scoop.

I often make caramel sundaes with vanilla ice cream and homemade caramel syrup, but this recipe eliminates that extra step because the caramel is already in the ice cream. It also pairs beautifully with warm desserts like crockpot peach cobbler. If you prefer an eggless version, consider similar flavors such as Butter Brickle or Pralines and Cream.

Why You’re Going to Love This Caramel Ice Cream Recipe

• Homemade caramel: Butter and brown sugar are cooked with a bit of cream to make a deep, flavorful caramel that permeates the ice cream.
• French-style custard base: This method takes a little more effort but yields an exceptionally smooth, creamy texture that’s well worth the time.

If you’re new to making ice cream from scratch, the instructions below are clear and step-by-step so you can confidently create a delicious frozen dessert at home.

Ingredients in Homemade Caramel Ice Cream

• Butter and brown sugar – Cooked together to make the caramel base that flavors the ice cream.
• Heavy cream – Part is added to the caramel; the rest creates a rich, creamy custard base.
• Egg yolks – Gently cooked to create the traditional custard texture.
• Whole milk – Combined with cream for the ideal ice cream texture.
• Granulated sugar – Adds sweetness and helps create a smooth texture; the recipe uses slightly less since the caramel contributes brown sugar.
• Salt – A pinch of kosher salt balances the sweetness and enhances the caramel flavor.
• Vanilla extract – Rounds out and elevates the dairy flavors.

See the recipe card below for exact quantities and detailed instructions.

How to Store Caramel Ice Cream

Store in an airtight container in the freezer with a piece of parchment or wax paper pressed onto the surface to prevent ice crystals. Properly stored, the ice cream will keep up to one month.

Tips for Making This Homemade Caramel Ice Cream Recipe

• Use quality ingredients: High-quality dairy and fresh eggs make a noticeable difference in flavor and texture.
• Chill ingredients: Cold ingredients and a fully frozen ice cream bowl help the churning process and final texture.
• Don’t skimp on fat: Full-fat cream and whole milk produce a creamier, less icy ice cream.
• Keep add-ins small: If you add mix-ins, chop them finely so they distribute evenly and don’t interfere with scooping.
• Respect the sugar: Sugar improves scoopability and texture—reducing it too much can produce an icy result.

How Do I Make Salted Caramel Ice Cream?

The recipe’s salt amount yields a well-balanced sweet-and-salty finish. For a more pronounced salty note, increase the kosher salt slightly or sprinkle flaky sea salt over the top before freezing.

No-Churn Caramel Ice Cream Directions

If making a no-churn version, chill a shallow container or loaf pan in the freezer first. Pour the prepared ice cream base into the chilled pan and freeze. For a lighter texture when skipping a machine, stir the mixture every 30 minutes for the first two hours to incorporate air, then freeze until solid, about 3–4 hours total.

Tasty Caramel Ice Cream Add-Ins

• Chocolate: Caramel pairs beautifully with chocolate—try chopped candy bars, a swirl of hot fudge, or thin ribbons of melted chocolate.
• Extra caramel and toppings: Swirl in additional store-bought or homemade caramel sauce, or top servings with caramelized bananas or candied pecans.
• Other mix-ins: Bits of brownies or cookies, toffee, apple pie filling, or chopped candy bars like Snickers work well.

More Homemade Ice Cream Recipes

If you enjoy this Caramel Ice Cream, try other rich flavors such as Dulce de Leche, Hokey Pokey, Cookie Butter, Butter Brickle, or Butterscotch for more homemade indulgence.

• Dulce De Leche Ice Cream
• Hokey Pokey Ice Cream
• Cookie Butter Ice Cream
• Butter Brickle Ice Cream
• Butterscotch Ice Cream

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Did you make this Homemade Caramel Ice Cream? Leave a comment below to tell us how it turned out and what add-ins you tried.

Caramel Ice Cream

Yield:
6 Servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Additional Time:
8 hours

Total Time:
8 hours 45 minutes

This easy homemade Caramel Ice Cream uses a luscious custard base flavored with brown sugar salted caramel for a deeply satisfying dessert.

Ingredients

• 1/4 cup butter
• 1 cup packed brown sugar
• 1 1/2 cups heavy cream, divided
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 1/2 cups whole milk
• ¼ tsp kosher salt
• 1 teaspoon vanilla extract

Instructions

1. Chill the ice cream bowl for at least 24 hours until solid.
2. In a medium saucepan over medium heat, melt the butter with the brown sugar and cook until the sugar dissolves and begins to bubble, about 3–4 minutes.
3. Whisk in ½ cup of the heavy cream and cook 1–2 minutes until smooth. Remove from heat and set aside.
4. In a medium bowl, whisk the egg yolks with granulated sugar until smooth and pale.
5. Heat the milk and salt in a saucepan until it reaches a simmer, then remove from heat. Gradually whisk about ½ cup of the hot milk into the egg yolks to temper them.
6. Return the tempered egg mixture to the saucepan with the remaining milk and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
7. Strain the custard into a bowl, then stir in the remaining 1 cup heavy cream, vanilla, and the caramel mixture. Cover the surface with plastic wrap and refrigerate until fully cold, at least 3 hours.
8. Churn in an ice cream maker according to the manufacturer’s directions until it reaches soft-serve consistency (about 25 minutes for many machines).
9. Spoon into a loaf pan, press plastic or wax paper onto the surface, and freeze at least 4 hours until firm. Let sit 5 minutes at room temperature before scooping.

Notes

Use full-fat cream and whole milk for the best texture. Ensure all ingredients and the ice cream bowl are very cold before churning for optimal results.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 546Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 248mgSodium: 213mgCarbohydrates: 52gFiber: 0gSugar: 51gProtein: 8g

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