Gluten and Dairy Free Salted Caramel Ice-Cream

serves / makes 4
10 prep time
10 mins cooking time


A few weeks ago I posted my recipe for peanut butter chocolate chip ice cream which sparked a Facebook discussion of what favours of ice-cream you would like me to give the gluten and dairy free treatment to! One of the most popular requested was salted caramel so I’ve had a go at making it. I’ve added 1/4 teaspoon of salt which, for me, gives a nice balance between sweet and salty, depending on your tastes you may want to increase or decrease this.

I’m still working on the other flavours requested including raspberry ripple and mint chocolate chip.




  • 275ml dairy free milk
  • 1 egg yolk
  • 90g brown sugar
  • 20ml dairy free cream
  • 1 teaspoon dairy free spread
  • 1/4 teaspoon salt


  1. Place the sugar, cream and dairy free spread in a saucepan over a medium heat
  2. Stir until the sugar has dissolved and the spread has melted
  3. Bring to the boil and boil for 3 minutes without stirring
  4. Remove from the heat and stir in the salt, set aside
  5. Whisk the egg yolk in a large bowl
  6. Pour the milk into a saucepan and bring to the boil
  7. Pour into the bowl with the egg yolk whisking continuously
  8. Return to the pan and cook over a low heat for a couple of minutes
  9. Gradually pour in the caramel mix stirring continuously
  10. Remove from the heat and chill in the fridge for a couple of hours
  11. Either churn in an ice-cream maker for 20 minutes or freeze in a tub for a couple of hours

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