Easy Salted Caramel Ice Cream
Easy Salted Caramel Ice Cream

Easy Salted Caramel Ice Cream

So simple to make and simply heavenly to eat. Just mix everything together, put it in tubs, then pop it in the freezer!


3 litres


40 mins


Freezing (minimum 6 hrs)


For the ice cream

  • Golden Caster Sugar 100g
  • 300ml double cream
  • 1 tsp vanilla extract
  • 4 large eggs (separated)

For the salted caramel sauce

  • Light Soft Brown Sugar 175g
  • 280ml double cream
  • 50g unsalted butter
  • 1/2 tsp salt


  1. Before making your ice cream you will need to start with the caramel sauce to allow time for cooling. For the caramel sauce place all the ingredients in a saucepan and gently heat until everything is dissolved, stirring as it warms. Bring to the boil and bubble rapidly for 3 minutes, stirring constantly. Set aside to cool. 
  2. For the ice cream pour the cream and vanilla extract into a bowl and whip until soft peaks form. Place the egg yolks in another bowl and whisk until pale and creamy. Fold into the whipped cream. 
  3. Whisk the egg whites in a separate bowl, gradually adding Tate & Lyle Golden caster sugar one spoonful at a time, making sure to whisk between each addition. Whisk until thick and glossy.
  4. Gently swirl in the caramel sauce to create a nice marbled effect. Freeze for 6 hours or overnight, until completely frozen. When you’re ready to serve, allow the ice-cream to sit at room temperature for 15 minutes before scooping. 


If you don’t have time to make your own salted caramel sauce simply buy a pot of ready made and add to the ice cream as above.