Low Sodium Salted Caramel Ice Cream

Indulge in the rich, velvety decadence of Low Sodium Salted Caramel Ice Cream, a guilt-free twist on a classic favorite. This homemade treat balances the luxurious sweetness of caramel with a subtle salty finish, achieved using low-sodium sea salt for a heart-healthy touch. Made with a creamy blend of heavy cream, whole milk, and egg yolks, this recipe creates an irresistibly smooth texture that melts in your mouth. The caramel sauce, crafted from granulated sugar, light brown sugar, and a hint of corn syrup, delivers an authentic depth of flavor enhanced by the addition of unsalted butter and pure vanilla extract. Perfect for those seeking lower-sodium dessert options without compromising on taste, this ice cream pairs beautifully with warm desserts or as a standalone indulgence. Whether you're treating yourself or impressing guests, this recipe is a showstopper in any ice cream lover's repertoire.

Nutriscore Rating: 30/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 1 cup Granulated sugar
• 0.5 cup Light brown sugar
• 2 tablespoons Unsalted butter
• 0.5 teaspoon Low-sodium sea salt
• 1 teaspoon Vanilla extract
• 4 large Egg yolks
• 1 tablespoon Corn syrup

Directions

Step 1

In a medium saucepan over medium heat, combine the granulated sugar, light brown sugar, and corn syrup. Stir continuously until the sugars dissolve and the mixture becomes a deep amber color, about 5-7 minutes.

Step 2

Remove the saucepan from heat and immediately add the unsalted butter, stirring until fully melted and incorporated.

Step 3

Slowly pour in the heavy cream, being careful as the mixture may bubble and steam. Return the pan to medium heat and stir constantly until smooth.

Step 4

Add the low-sodium sea salt and vanilla extract, and stir to combine. Remove the caramel sauce from heat and set aside to cool slightly.

Step 5

In another small saucepan, warm the whole milk over low heat until just simmering. Do not bring to a boil.

Step 6

In a medium bowl, whisk the egg yolks together until pale and slightly thick.

Step 7

Slowly pour about 1/2 cup of the warm milk into the egg yolks, whisking constantly to temper the eggs.

Step 8

Return the egg mixture to the saucepan with the remaining warm milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 2-3 minutes.

Step 9

Strain the custard through a fine-mesh sieve into a large mixing bowl. Discard any solids.

Step 10

Stir the caramel sauce into the strained custard until fully combined.

Step 11

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours or overnight.

Step 12

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.

Step 13

Transfer the churned ice cream to an airtight container and freeze until firm, at least 4 hours.

Step 14

Serve scoops of low sodium salted caramel ice cream as a delightful dessert.

Nutrition Facts

Serving size	(1147.0g)

Amount per serving	% Daily Value*
Calories	3378.3

Total Fat 209.9g	0%
Saturated Fat 120.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1309.3mg	0%
Sodium 5161.4mg	0%
Total Carbohydrate 329.6g	0%
Dietary Fiber 0g	0%
Total Sugars 328.0g
Protein 19.0g	0%

Vitamin D 180.6IU	0%
Calcium 463.4mg	0%
Iron 2.1mg	0%
Potassium 1433.7mg	0%

*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.

Source of Calories

Fat: 57.5%

Protein: 2.3%

Carbs: 40.2%