Soy-Free Salted Caramel Crunch Ice Cream
Indulge in creamy, decadent bliss with this Soy-Free Salted Caramel Crunch Ice Cream—a homemade treat that’s as satisfying as it is easy to make. This luscious recipe combines rich, velvety custard with a swirl of sweet-and-salty caramel and crunchy chopped walnuts or pecans for the perfect balance of textures and flavors. Free from soy, it’s crafted with simple, wholesome ingredients like heavy cream, whole milk, and real vanilla extract, making it a pure delight for allergen-conscious dessert lovers. Whether you serve it at a summer gathering or savor a scoop for yourself, this salted caramel ice cream is the ultimate pairing of indulgence and comfort.
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 0.75 cup Granulated Sugar
- 0.25 teaspoon Sea Salt
- 1 teaspoon Vanilla Extract
- 4 large Egg Yolks
- 1 cup Brown Sugar
- 0.5 cup Butter
- 2 tablespoons Water
- 0.5 teaspoon Flaked Sea Salt
- 0.5 cup Chopped Walnuts or Pecans
Instructions
Start by making the base for the ice cream. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and sea salt. Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
Slowly pour the tempered yolks back into the saucepan with the remaining cream mixture while stirring constantly.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits, then cover and chill in the refrigerator for at least 4 hours or overnight.
While the base cools, prepare the caramel swirl. In a small saucepan, combine brown sugar, butter, and water. Bring to a gentle boil over medium heat, stirring constantly until the butter is completely melted and the mixture is smooth.
Remove from heat and stir in the flaked sea salt. Let it cool and thicken slightly, then refrigerate.
Churn the cooled ice cream base in an ice cream maker according to the manufacturer's instructions.
Once the ice cream reaches a soft serve consistency, quickly fold in the chopped walnuts or pecans, and caramel. Ensure the caramel is well distributed for a consistent salty-sweet flavor.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Enjoy your homemade soy-free salted caramel crunch ice cream!
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.9 g | 408% | |
| Saturated Fat | 162.0 g | 810% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1510 mg | 504% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 306.0 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 578 mg | 44% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 918 mg | 20% | |
*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.
