salted caramel ice cream


If salted caramel ice cream is your weakness, look no further than this rich and indulgent scoop. Lusciously smooth and creamy, a splash of whiskey keeps the ice cream easily scoopable, even straight from the freezer.

Salted Caramel Ice Cream | Tutti DolciThe slight bite from the sea salt cuts through the caramel’s sweetness and intensifies the flavor. I like to serve scoops in waffle cones with an extra drizzle of salted caramel sauce and sprinkle of sea salt – this frozen treat is a caramel lover’s dream!

Salted Caramel Ice Cream | Tutti Dolci


Salted Caramel Ice Cream

  • Yield: 6 cups


Salted Caramel Sauce

  • 1 cup light brown sugar
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/8 flaky sea salt

Ice Cream

  • 2 1/2 Tbsp cornstarch
  • 4 cups half-and-half, divided
  • 1/2 cup sugar
  • 1 Tbsp whiskey
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/4 cups Salted Caramel Sauce, divided


  1. For the sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and sea salt until smooth. Pour sauce into a glass measuring cup to cool.
  2. For the ice cream, whisk together cornstarch and 1/4 cup half-and-half in a small bowl; set aside. Combine remaining half-and-half and sugar in a saucepan and bring to a boil over medium-high heat. Stir constantly for 4 minutes; whisk in cornstarch mixture. Return to a boil and cook for 1 to 2 more minutes, stirring until thickened. Remove from heat and stir in whiskey, vanilla, salt, and 1 cup salted caramel sauce. Let mixture cool to room temperature, then cover and chill for 6 hours in the refrigerator.
  3. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon half of the mixture into a freezer-safe container, layer with remaining 1/4 cup salted caramel sauce, and top with remaining mixture. Swirl layers together with a wooden skewer, then place in the freezer for several hours, until firm.


Store leftover caramel sauce in the refrigerator up to 2 weeks. Warm briefly before serving.


  • Serving Size: 1/2 cup
  • Calories: 290


  1. Love this ice cream recipe and the touch of whiskey to keep it from getting too difficult to manage. Delicious in that cone!

  2. You had me at salted caramel let alone ice cream and a splash of whiskey! My knees are weak just gazing at your images, Laura! Time to bust out the ol’ ice cream maker this weekend! Thanks for sharing, my friend. Have a fabulous week. 🙂 Pinning (of course)!

  3. Salted caramel ice cream is one of my favorites! I’ve been eating it basically every day for the last week in fact wether it’s a spoonful or a bowlful :). Yours looks perfect and your photos are beautiful!

  4. Salty caramel and cream – I don’t think I’ll ever stop loving that combination. I’ve been needing a replacement ice cream maker and seeing this seals the deal. Williams Sonoma here I come.

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