Homemade Salted Caramel Ice Cream
Serves 4-6 | Freeze for 6 hours | with Speculoos Biscuit Crumb
- Milk
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Milk
Made with salted caramel sauce and topped with Speculoos biscuit crumb, this homemade ice cream is sure to impress guests!
Ingredients
20 grams
Cornflour
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 be present: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers raved about the delicious taste, with many calling it the best ice cream they've had in a long time.
- Ease of prep: The recipe was praised for being simple and easy to make, requiring minimal effort for impressive results.
- Suggestions: Consider using double cream instead of creme fraiche for a richer texture and flavour.
