Low Fat Salted Caramel Ice Cream
Indulge in the irresistible flavor of this Low Fat Salted Caramel Ice Cream, a guilt-free twist on a classic dessert that’s creamy, rich, and packed with bold caramel notes. Made with non-fat milk and a touch of heavy cream, this lighter version doesn’t skimp on texture or taste. A homemade caramel swirl, crafted from golden sugar and water, adds natural sweetness and depth, while delicate flakes of sea salt enhance every bite with a perfect balance of salty and sweet. This easy-to-follow recipe combines simple ingredients with a straightforward cooking technique, making it perfect for summer afternoons or special occasions. Best served chilled and sprinkled with sea salt, this healthier ice cream is sure to charm your taste buds with its silky smoothness and decadent flavor.
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Recipe Information
Ingredients
- 2 cups non-fat milk
- 0.5 cup heavy cream
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 0.25 teaspoon salt
- 2 tablespoons water
- 0.5 teaspoon sea salt flakes
- 0.5 cup sugar (for caramel)
Instructions
In a medium saucepan, whisk together non-fat milk and granulated sugar over medium heat until the sugar is fully dissolved.
In a small bowl, mix together the cornstarch with 2 tablespoons of water to create a slurry.
Add the cornstarch slurry to the milk mixture, and continue to cook over medium heat, stirring constantly, until the mixture begins to thicken slightly, about 5-7 minutes.
Remove the saucepan from heat and stir in the heavy cream, vanilla extract, and salt. Allow the mixture to cool completely.
Meanwhile, to make the caramel, add the 0.5 cup of sugar to a small heavy-bottomed saucepan.
Cook over medium heat, stirring occasionally, until the sugar dissolves and becomes a rich amber color. This will take about 5-8 minutes.
Carefully whisk in 2 tablespoons of water and continue to cook, stirring constantly, for 1-2 minutes until the caramel is smooth. Remove from heat immediately.
Stir the caramel into the cooled milk mixture until well combined. Optional: leave small swirls of caramel for a marbled effect.
Refrigerate the ice cream base for at least 2 hours or until thoroughly chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to an airtight container, sprinkle with sea salt flakes, and freeze for at least 2 hours or until firm.
Scoop and serve, enjoying the light yet indulgent salted caramel flavor.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 224.5 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 602 mg | 46% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 776 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
