No churn and 5 ingredients, this salted caramel vanilla bean ice cream is your homemade ice cream dreams come true! A creamy vanilla bean base, combined with swirls of caramel and a subtle vanilla salt flavour. Easy to make, and perfect for any time of the year!
Oh my gosh! You guys I am so excited about this recipe!
Not sure if it’s because I am so stoked with how this recipe worked out, or because I’ve had about 4 coffees today (Wednesday) and am completely buzzing, but be prepared for a possible word vomit blog post because I just have so much to talk about today!
Let’s start with the fact that it’s the end of August. Where on earth did this year go?
I sound like a broken record but I swear every year goes quicker and quicker. At this rate, I’ll be a nanna in no time, with wrinkles and hair that’s falling out.
Who am I kidding? I’m already a nanna. My friends joke that I’m the nanna of the group because I always ghost on our dinner parties or going out by 10pm because I’m tired. But what can I say, off to bed early, wake up early!
I also have started getting wrinkles and don’t get me started on the youth of today!
But, I digress (told you this would be a word vomit post).
Going back to the fact that August is over, I’m not entirely surprised it went so fast considering what we’ve been up to!
Usually I do a monthly ‘adventures’ recap on the blog, but I’ve been doing some thinking lately, and I think I might mesh a monthly recap into a recipe post. As I only post twice a week, I feel like I’m wasting a valuable recipe post, so I’m changing things up again!
So here it goes – August Adventures, in 10 simple dot pots!
- I went to New York, it was amazing but hot. I ate a lot of pizza and bagels and had no regrets.
- My parents were over for basically the month. It was so lovely seeing them and be able to catch up on 6 months worth of news, and show them around Oregon.
- I took my parents to Seattle, if you’re there go to the Chihuly Garden, it is incredible.
- I also took them to the Oregon coast and discovered Buoy Brewing which was delicious.
- 4 recipes were added to the blog – Salmon Pizza, Parmesan Cheese Straws, Passion Fruit Cider Punch & this ultra delicious salted caramel vanilla bean ice cream.
- I got into some DIY projects and made 3 photography back drops. You can see them in action in this post!
- I read a new book – ‘The Killing Forest‘ is a sequel to ‘The Forgotten Girls‘. I love crime novels. I also read ‘Try Not to Breath‘. If you love mystery/thrillers then I recommend reading all three of these!
- Game of Thrones was a highlight – I’m considering going back to watch the first 6 seasons because I’ve successfully managed to forget almost every single character.
- Our (potential, but fingers crossed) puppy was born. We should find out in the next couple of days if we get a girl!
- My bestie left on her road trip before embarking on a lifetime adventure to New Zealand with her fiancé. I was sad, but also very excited for her new adventure.
Phew! What I month.
And I’m thinking I actually prefer to do monthly adventure posts like that? What do you reckon?
I like the fact that you still get a recipe!
I mentioned that I made some new photography backdrops and I am so happy with how they turned out! This salted caramel vanilla bean ice cream was really the first time I used them properly and couldn’t have been happier with how they turned out!
Speaking about salted caramel vanilla bean ice cream…
Let’s talk about this recipe!
This recipe. You guys.
I made it for a friend the other night for a dinner party, and her boyfriend (who might I add only eats vanilla ice cream) told me it was like ‘crack ice cream’ it was that good!
I’m pretty smitten with this recipe for a number of reasons.
Firstly, it’s no churn, therefore it’s easy AF to make and only requires a base of 3 ingredients.
Secondly, it used one of my favorite ingredients to cook with – Jacobsen Salt. Jacobsen Salt is a Portland based brand that specialises in salt, and holy smokes their selection is amazing.
For this recipe I used the vanilla bean salt which has flecks of real vanilla bean in it. Oh stap! It’s too good!
Thirdly, I also used my new Tovolo ice cream tub which made it SO much easier to store and freeze. This ice cream fits nicely into a quart size, and all I did was pour it in, seal it and leave it for up to 8 hours. It didn’t get freezer burn and stayed nice and fresh, oh and easy to actually scoop!
Fourthly, if I’m honest, I’m a little excited about how the photos turned out! I’ve been practicing my self-timed drizzle shots, SO much fun (albeit messy) to do!
But in all seriousness, I’ve made no churn ice cream before and this salted caramel vanilla bean ice cream is just as easy as my chili chocolate one, if not easier!
I used pure vanilla bean paste, and the Jacobsen vanilla bean salt, but you could easily subsitute the vanilla bean salt for regular sea salt instead and still get great results.
I also opted to use store bought caramel, because the thought of making home made caramel was a little scary and I didn’t have a candy thermometer.
Apart from that, there are no other major notes for this recipe, just a simple, delicious ice cream recipe that is seriously easy to make.
It’s not too salty, and not too sweet. It’s creamy, and it’s smooth. What more could you want!?
So that’s all for today folks! I really hope you’re August was wonderful, busy and exciting! Enjoy the rest of the summer, (or enjoy the first day of spring if you’re in the southern hemisphere!)
Much love – Georgie x x
Salted Caramel Vanilla Bean Ice Cream
- 14 oz sweetened condensed milk (400g)
- 2 cups heavy whipping cream make sure its cold
- 1.25 tsp pure vanilla bean paste note 1
- 1/2 cup caramel will need an extra 1 tsp for garnish
- 1.5 tsp vanilla bean sea salt note 2
- Using a hand help mixer or stand mixer, whip cream in a large bowl until stiff peaks form.
- Place unsweetened condensed milk in a large bowl, and stir through vanilla bean paste.
- Lighten condensed milk with a about a tablespoon of whipped cream (note 3)
- Fold through remaining whipped cream, slowly until there are no lumps.
- Fold through caramel and vanilla bean sea salt (note 4)
- Pour into a lined loaf pan/ice cream tub or glass container with lid (note 5).
- Swirl through additional 1 teaspoon of caramel and another pinch of salt (optional)
- Place in freezer for 6+ hours or until ice cream is set.
note 1 - vanilla bean paste is easy to find in supermarkets or kitchen stores. It has a more genuine vanilla flavor than vanilla extract or essence. If you can't find it, substitute with 1 teaspoon of vanilla extract and taste to see if more is required.
note 2 - if you don't have vanilla bean sea salt, regular sea salt is fine. I used a rather flaky sea salt, so it may need grinding up with your fingers if it is too coarse. Otherwise, standard sea salt from a grinder will work fine.
note 3 - adding a tablespoon of cream to the condensed milk softens up the condensed milk enough to make it easier to fold in remaining cream.
note 4 - it's important to taste test as you go. I started with a 1/4 cup of caramel, and added 1/2 teaspoon of salt at a time until I was happy with the flavor combination.
note 5 - I use a tub specifically for storing ice cream, however in the past I have used a glass Pyrex dish. I lined the top with parchment paper to avoid freezer burn, then wrapped it tightly in plastic wrap before placing in the freezer. Alternatively, use a glass container with a lid.