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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
4.5(16)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
1824 kcal
Protein
: 
24.1g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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 contain traces of: Milk)

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
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Whisk
•Medium Saucepan

Instructions

PDF
Make the Base
1

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
2

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!
3

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.
AI-generated from customer reviews
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