Soy-Free Salted Caramel Crunch Ice Cream

Indulge in the rich, velvety bliss of Soy-Free Salted Caramel Crunch Ice Cream, a decadent homemade treat that reimagines a classic favorite without any soy. This creamy dessert starts with a luxurious custard base made from heavy cream, whole milk, and egg yolks, ensuring a smooth and silky texture. The star is the luscious salted caramel swirl, made with brown sugar, butter, and flaked sea salt, which adds pockets of buttery sweetness in every bite. A sprinkle of chopped walnuts or pecans delivers the perfect crunchy contrast to the creamy base. With its irresistible balance of salty and sweet, this ice cream is a showstopper for any occasion. Plus, it’s free of soy, making it a thoughtful option for dietary sensitivities. Serve it in a bowl, cone, or alongside your favorite dessert for a treat that’s as stunning to look at as it is to taste.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Slowly pour the tempered yolks back into the saucepan with the remaining cream mixture while stirring constantly.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove from heat and stir in the flaked sea salt. Let it cool and thicken slightly, then refrigerate.

Step 8

Churn the cooled ice cream base in an ice cream maker according to the manufacturer's instructions.

Step 9

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.

Step 10

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Step 11

Enjoy your homemade soy-free salted caramel crunch ice cream!

Nutrition Facts

Serving size	(1296.5g)

Amount per serving	% Daily Value*
Calories	4335.4

Total Fat 317.9g	0%
Saturated Fat 162.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1510.5mg	0%
Sodium 2463.1mg	0%
Total Carbohydrate 314.4g	0%
Dietary Fiber 4g	0%
Total Sugars 306.0g
Protein 29.7g	0%

Vitamin D 198.5IU	0%
Calcium 578.0mg	0%
Iron 4.9mg	0%
Potassium 917.6mg	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: 67.5%

Protein: 2.8%

Carbs: 29.7%