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Salted caramel ice cream

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  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian

The ‘secret’ ingredient in this salted caramel ice cream? A homemade salted caramel sauce, which will make it hard for you to stop at one scoop.

  • Serves8, makes about 1 litre
  • Cook time30 minutes
  • Prep time20 minutes, + cooling, 12 hours freezing & 10 mins standing time
Salted caramel ice cream


  • 600ml thickened cream
  • 1 cup (250ml) milk
  • 1 vanilla bean, split, seeds scraped
  • 6 Coles Australian Free Range Egg yolks
  • 1/2 cup (110g) caster sugar
  • 1 cup Salted Caramel Sauce* (see recipe below)

Nutritional information

Per 50g: Energy: 660kJ/158 Cals (8%), Protein: 1g (2%), Fat: 13g (19%), Sat Fat: 8g (33%), Sodium: 32mg (2%), Carb: 11g (4%), Sugar: 11g (12%), Dietary Fibre: 0g (0%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the cream, milk, vanilla bean and seeds in a saucepan over medium heat. Bring to a simmer, then remove from heat. Discard the vanilla bean.

  2. Step 2

    Use an electric mixer to whisk the egg and sugar in a heatproof bowl for 8-10 mins or until light and fluffy (the mixture should form ribbons when the beaters are lifted). Gradually add the milk mixture in a slow, steady stream until well combined.

  3. Step 3

    Transfer the egg mixture to a clean saucepan over low heat. Cook, stirring, for 15-20 mins or until custard thickens and coats the back of the spoon (alternatively, stir until custard reaches 80°C on a sugar thermometer). Cool completely. Strain mixture through a fine sieve into a metal cake pan. Place in freezer for 6 hours or until frozen.

  4. Step 4

    Coarsely chop the ice cream and place in a food processor with half the salted caramel sauce. Process until smooth. Return the mixture to the cake pan and drizzle with remaining salted caramel sauce. Use a round-bladed knife to marble. Place in the freezer for 6 hours or until frozen.

  5. Step 5

    Stand ice cream at room temperature for 5-10 mins before serving.

    *Add the finishing touches to this recipe with our Salted Caramel Sauce.

Recipe tip

Use up leftover egg whites by making our Toffee Apple Pavlovas.