Ooh La La!
I remember the first time I tried some organic salted caramel ice cream. I was at a fine dining restaurant and a server highly recommended the salted caramel ice cream.
How strange, I thought… who would want salt and caramel together. But I alway go with the server’s recommendation and ordered it. It was absolutely fantastic!
The sweet and salty worked so perfectly with the creamy ice cream. Such a perfect combination of flavors, I was amazed. So anytime I am out and see salted caramel ice cream, I am sure to order it.
Using Coconut Sugar
I actually stumbled upon this recipe by accident. I had just got a fresh shipment of raw milk and my girls were dying for some homemade ice cream.
I have always wanted to try Organic Coconut Sugar in ice cream. I have found that organic coconut sugar makes for a good brown sugar substitute but was curious how it would do in ice cream.
So I substituted coconut sugar in and it quickly colored my cream to a nice brown tint. I grabbed a little taste and knew I was onto something.
I was so excited when I sampled my finished product, absolutely delicious!
Adding In Toppings
One reason that I absolutely love making homemade ice cream is that you can completely customize it to your liking!
I found that walnuts taste amazing in salted caramel ice cream! If you haven’t tried it, I encourage you too!
Oh, and whatever you do…don’t forget the 3-minute 3 ingredient salted caramel sauce. It is truly A-M-A-Z-I-N-G!!
Feel free to add in any of your favorite toppings into this delicious ice cream!
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Organic Salted Caramel Ice Cream Recipe
Prep Time: 5 minutes- Total Time: 5 minutes
- Yield: 8 cups 1x
- Category: dessert
- Method: ice cream maker
- Cuisine: american
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Pin RecipeDescription
The sweet and salty worked so perfectly in this organic salted caramel ice cream recipe.
Ingredients
- 1 1/2 cups raw or organic whole milk
- 3/4 cup coconut palm sugar
- 2 cups heavy raw or organic cream
- 1 cup raw or organic half and half
- 1 1/2 tbsp vanilla extract
- coarse unrefined sea salt
- topping of choice, I added in 1 cup of raw walnuts
- Drizzle in with homemade salted caramel – Get recipe here
Instructions
- Pour milk and sugar in a bowl and whisk until sugar dissolves, about 2 minutes.
- Add cream, half and half, vanilla and stir well.
- Put into ice cream mixture and follow manufacturer’s instructions.
- In the last 30 seconds add in fill in (in this case I added my chopped walnuts) and allow the machine to stir them in. You can also add in some salted caramel in the last 10 seconds.
- Place ice cream into a container and allow the ice cream to harden in the freezer for 4 hours if you are wanting a firmer ice cream.
- Add a serving into a serving dish and top ice cream with a sprinkle of course (do not use fine, the course makes this dish) Celtic sea salt.
- Drizzle with homemade salted caramel sauce
Notes
Nutrition Info: Calories: 173.6 Fat: 13.5g Carbohydrates: 11.7g Protein: 1.8g
Nutrition
- Serving Size: 1/2 cup
I really want to make this tomorrow–perfect use for my new raw milk & cream that I’ve been “saving”! 😉 Now, already I have questions, though: 1) I have both coconut palm sugar and Rapidura–could either be used? 2) No salt IN the recipe, just on top? 3) You mentioned something in another post about adding gelatin to ice cream? 4) Obviously I can’t eat the whole batch myself in one sitting (well I probably CAN, but I will try not to!) so, how does one store homemade ice cream successfully?
Hi I think I am missing something. What is 1 cup of raw or organic half an half. I’m confused. Looks and sounds amazing though. Keen to try it. Linda
OMG was this yummy! Sud and I are thinking about making this in the office ASAP!
Hey Jan,
First off I would use coconut sugar, it offers the flavor I was looking for (kind of a carmel flavor). There is no salt in the recipe, that is correct. I like the crunch of it on top of the ice cream and i feel you get more of the salty flavor that way. You do NOT need gelatin in this recipe, there is enough fat that it won’t get hard. 2 cups of heavy cream is a lot, and the more fat you have in ice cream the less firm it will get (this should give you the consistency of store bought ice cream and is scoop-able.) Are you skimming the cream off of the top of your raw milk?
Good question there, Halle–I haven’t opened it yet, so should I skim it? How much should I get, and do I then add that towards the cream amount? Or, should I stir it into the milk? This is my first experience, so I have NO idea! I’m a raw-milk virgin! 😉
Ok, here is what I would do. Before you stir it, skim off the top of your milk you will be able to see where it is different (it’s in glass right?) My milk came in a 1 gallon jar and there was about 2 inches of cream on top. I used this as the half and half in my recipe because I am sure I skimmed some milk in it as well. Then add 2 cups of whipping cream and then stir milk and add your 1 1/2 cup whole milk. Then proceed with the recipe. How long have you had this raw milk? The shelf life is much less due to the un pasteurization. I thought you got your milk last week??
This is very similar to my last batch of ice cream. I used a mixture of coconut sugar and honey and used real vanilla bean. I use strictly the cream on top of my milk. I do, however, “cook” mine. Heat the milk and cream, mix egg yolk in the sugar, slowly put in a little of the heated mixture to the egg/sugar, then a little more, then add back to the pan and heat, just until it sticks to the back of a wooden spoon. I allow to cool to room temp, then in the fridge overnight before putting in the ice cream mixture. It was amazing! I will definitely try all coconut sugar next time and sprinkle the salt. I LOVE the salty caramel flavor!
Sounds delicious Rhonda!
I might try this tonite with coconut milk… NOW!!!
ps, the sprouts & squash was a hit again! not a drop left!!!
Good to hear Andrea 🙂 Let me know how it turns out with the coconut milk…I think it would taste great.
so far soooooo good! just put into the freezer. Sam said it was yummy, but I didn’t try it yet. will advise.
My first go at making ice cream seems to be a smash! Thanks to Halle’s recipe and coaching… It made SOOOO much, that it was starting to ooze out of the top of the lid! I licked the spatula and beaters clean, and scraped the bowl as much as possible, and it was delicious! Then I stored it in several small glass containers in the freezer–but first, I added mini chocolate chips to 2 of them, because I know when my husband gets back in town THAT will be his favorite way to eat it! THANKS, Halle!