Salted Caramel Ice Cream

Salted Caramel Ice Cream

Our ice cream maker has been forlornly tucked away in the back of our kitchen cabinet for a while, just begging to be used. So a few days ago, I decided to whip up some ice cream.

After some debate, I went with this recipe for salted caramel ice cream. Because if there is ever an option for salted caramel ANYTHING, I will take it. When I go to an ice cream shop, and see that salted caramel ice cream is offered, I think to myself, “These are my people. They just get me.”

This salted caramel ice cream is just perfection. The classic custard base results in a silky, creamy, smooth ice cream. A deep, dark caramel is created by slowly browning sugar, and then mixed into the custard base. I doubled the recipe, which was a good call because this ice cream will not last long our house.

Salted Caramel Ice Cream

Print this recipe
Prep time: 20 minutes
Yield: about 1 1/2 pints


  • 3/4 cup plus 1/2 cup sugar, divided
  • 3 tablespoons water
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/8 teaspoon plus 1/4 teaspoon fine sea salt, divided
  • 6 large egg yolks


In a medium pot over medium heat, melt 3/4 cup of sugar with 3 tablespoons water, swirling pan frequently until the sugar turns dark amber brown.

Stir in 1/2 cup sugar, heavy cream, milk, and 1/8 teaspoon sea salt. Simmer until caramel and sugar dissolves, and cream mixture is completely smooth, about 5 minutes. Remove pot from heat. In a separate bowl, whisk egg yolks. Whisking constantly, slowly whisk about 1/3 of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on a kitchen thermometer).

Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill in fridge for at least 4 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer.


Acai Bowl


I live in Honolulu, where acai bowls get lots of hype. There are shops that specialize in acai bowls, and even food trucks that serve them in empty parking lots. Acai bowls are a delicious, refreshing treat that people often enjoy after a day out in the hot sun. Some also claim acai has antioxidant, superfood status. I’m not sure about that, but I do know acai bowls taste amazing.

And great news – you don’t need to go out to get an acai bowl. You can easily make it yourself at home! To do this, you need frozen acai puree, like the Sambazon Organic Acai Superfruit Packs sold in Costco.

The acai puree is blended into a thick smoothie, then topped with fruit, granola, and honey. It can be a midday treat, but is also filling enough to be a meal.

Enjoy an acai bowl after a day at the beach, or simply for breakfast in the comfort of your home.

Acai Bowl

Recipe by Larissa Marks

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Prep time: 5 minutes
Yield: 1 acai bowl


  • 2 4-ounce packets of frozen acai puree
  • 1/2 cup juice or milk
  • 1/2 cup frozen fruit (such as berries or bananas)
  • 1/2 cup of fresh fruit for topping (such as berries, sliced bananas, etc.)
  • 3-4 tablespoons granola (here is my Favorite Granola recipe)
  • 1 tablespoon honey

Cooking Directions

Put acai packets under running water for about 5 seconds. Break up puree into pieces, and place into a blender. Add liquid and 1/2 cup of frozen fruit. Blend until thick and well-mixed.

Place blended puree into a bowl. Top with fruit and granola. Drizzle honey on top.