Homemade Salted Caramel Ice Cream
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Homemade Salted Caramel Ice Cream

Homemade Salted Caramel Ice Cream

Serves 4-6 | Freeze for 6 hours | with Speculoos Biscuit Crumb

Made with salted caramel sauce and topped with Speculoos biscuit crumb, this homemade ice cream is sure to impress guests!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

20 grams


450 grams

Creme Fraiche

(Contains Milk)

80 grams

Salted Caramel Sauce

(Contains Milk)

397 grams

Condensed Milk

(Contains Milk)

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)


Nutritional information

Energy (kJ)7631 kJ
Energy (kcal)1824 kcal
Fat102.9 g
of which saturates62.4 g
Carbohydrate205.1 g
of which sugars164.2 g
Protein24.1 g
Salt1.54 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan


Make the Base

a) In a medium saucepan, whisk together the cornflour, creme fraiche and salted caramel sauce.

b) Bring the mixture to a boil on medium-high heat and reduce to a simmer, whisking constantly, until the creme fraiche is thickened, 7-8 mins.

c) Pop the thickened creme fraiche mixture into a medium bowl, cover and refrigerate until completely cool, 1.5-2 hours.

Let's Whip

a) Once completely cooled, using an electric whisk, whip the creme fraiche mixture on high until it forms stiff peaks, 4-5 mins.

b) Reduce the whisk speed to medium, then slowly pour in the condensed milk until fully combined.

Ice Cream is Ready!

a) Pour one third of the mixture into an appropriately-sized container, then sprinkle over one third of the speculoos crumb.

b) Pour in half the remaining mixture then sprinkle over half the remaining speculoos crumb.

c) Pour in the remaining mixture then sprinkle over the remaining speculoos crumb, then pop the ice cream mixture into the freezer until frozen, 6-8 hours.

d) Take the ice cream out of the freezer 10-15 mins before serving.