Vanilla Caramel Swirl Ice Cream

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Video Vanilla ice cream with salted caramel swirl recipe

When I swirled some delectable caramel sauce into some vanilla bean ice cream, this fabulous Vanilla Caramel Swirl Ice Cream was born! This ice cream verified my motto that caramel desserts trump everything else!

This Carmel Ice Cream takes a terrific Vanilla Ice Cream Recipe and pushes it over the top!! If you’re a caramel fan, you’ll be swooning with your first bite!

Why You Should Make this Ice Cream

  • If you’re a fan of caramel sauce or dulce de leche drizzled over your ice cream, you’ll love this caramel swirled ice cream.
  • You’ll learn how to make two fabulous desserts with this recipe: A luscious vanilla ice cream and a rich caramel sauce!
  • If you love salted caramel desserts, it’s easy to add a little salt to your caramel and swoon even more!!

When we were in Denver last month, Katie and Bill would take a stroll down to the hotel lobby each evening to get their single servings of Häagen-Dazs ice cream. Bill, no surprise here, purchased chocolate and Katie found delight in their dulce de leche. It was Katie’s selection that inspired me to make a rich vanilla caramel swirl ice cream. I knew she and I would be thrilled if I was successful with my recipe testing.

Homemade Vanilla Caramel Ice Cream

Katie and I adored each bite of this silky vanilla caramel ice cream with the sweet, gooey streams of caramel throughout. Bill took a coutesy bite, but was anxiously awaiting the Oreo ice cream I was making next!

Chocolate trumps caramel in his book. But that’s just fine. Katie and I didn’t want to share! Thankfully, my fears that the caramel might turn to a rock-like consistency when frozen were unfounded. Whew.

Tips for Making this Caramel Swirl Ice Cream

If you’re new to making ice cream and/or caramel, here are a few tips to help make the process a success.

  • When you’re making an ice cream base, it’s basically a custard. Care must be taken when the eggs are added to the hot cream mixture so they don’t scramble.
  • The process is called tempering. First add a small amount, 1/2 cup, of the hot cream mixture to the eggs while whisking constantly. And repeat. This warms up the eggs slowly instead of cooking them.
  • The custard works best when chilled overnight so it’s nice and cold and the vanilla flavor is well infused.
  • Making caramel can be daunting as it’s finicky. Do not rush the process by turning up the heat as the sugar will burn.
  • PRO-Tip: Having the cream at room temperature will help prevent lumps from forming when you add it to the hot sugar. Drizzling it in slowly will also help the cream incorporate into the sugar more easily.
  • If lumps do develop, cook the mixture on low until the sugar melts.

How to Make a Swirl Ice Cream

  1. Make the custard. Be sure to temper the egg yolks so they’re warm before adding them into the hot cream mixture.
  2. PRO-Tip: Tempering is the process in which you carefully warm up a temperature-sensitive ingredient (like egg yolks), so they incorporate instead of cooking when they’re added to a hot liquid.
  3. PRO-Tip: The custard is done when it “coats the back of a spoon.” This means that when you draw your finger across the spoon, it leaves a clean stripe because the custard has thickened.
  4. Strain the custard to remove any tiny cooked bits of egg. This will make a smoother custard.
  5. Chill the custard in an ice bath, then chill in the refrigerator for at least 2 hours or overnight before churning.
  6. The caramel sauce can be made ahead of time. It should be at room temperature when you add it to the ice cream for easier swirling.
  7. Melt and brown the sugar 2 tablespoons at a time as directed, then add the cream and blend once the bubbling subsides.
  8. PRO-Tip: f you have any hard sugar lumps, just keep the burner on low and cook until the sugar melts.
  9. When the ice cream is frozen, layer about a third of it into your container. Drizzle 2 tablespoons of caramel on top of ice cream, then repeat again two more times. You will have leftover caramel.
  10. Use a knife or a chopstick to swirl the caramel. If you prefer softer ice cream, eat it right away or else freeze for about 4 hours or longer before serving.
  11. PRO-Tip: Need a shortcut? Use 6-8 tablespoons of good quality dulce de leche or a premium brand of jarred caramel sauce to swirl into your ice cream.

More Terrific Ice Cream Recipes

  • S’mores Ice Cream Sandwiches by Cravings of a Lunatic
  • Salted Caramel Ice Cream by Noshing with the Nolands
  • Fresh Peach Ice Cream
  • No-Churn Ice Cream Cake
  • Chocolate Ice Cream Pie
  • More of the Best Dessert Recipes

Ingredient Notes:

  • Pantry Items – Kosher salt, sugar. egg yolks
  • Dark Brown Sugar – provides more caramel undertones than light brown sugar
  • Heavy Cream – should have 36%-38% butterfat. The cream used to make the caramel should not be cold, but instead, at room temperature so it won’t seize when added.
  • Whole Milk – don’t use skim as the extra fat is needed for the creamiest ice cream
  • Vanilla Bean Paste – gives those specks of vanilla seeds found in gourmet brand ice creams. Pure (not imitation) Vanilla Extract can be substituted in equal amounts.

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This recipe was first shared in August 2014. Photos and text were updated in 2021.

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