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Salted caramel ice cream has got to be one of the best flavors out there. The rich caramel flavor with a hint of salt always feels like such a rich treat. Salted caramel has always been one of my classic go-to flavors, so Alex and I decided to try making it on the Ninja Creami.
And boy, it came out delicious and may be my new favorite flavor. I know I say that almost every time, but the ice cream we make with the Creami just keeps getting better and better!
When we were making this ice cream, we came across an important question: Is caramel pronounced car-muhl or care-a-muhl ? I pronounce it the first way and Alex swears it is the latter. I always have found it interesting that we can read the same word differently.
After doing some online research, it seems U.S. speakers are more likely to say car-muhl and U.K. speakers typically pronounce it care-a-muhl. I’ll take that as a win and proudly keep saying car-muhl.
We thought of making a caramel ice cream flavor since it’s currently fall and there have been several fairs around the state. I feel like caramel really shines during the fall season when it’s used on apples, in popcorn, and now in ice cream!
Even if you’re not a huge fan of caramel sauce on anything, definitely give this recipe a try.
To make this recipe, we used a caramel dip that we found at our local Aldi’s, Berry Hill’s Creamy Caramel Dip (this caramel dip from Amazon would also work just as well). The only other ingredient not typically used in our recipes that you will need on hand is salt, making this salted caramel ice cream simple and easy!
So go ahead and make this delicious Ninja Creami ice cream recipe!
To Make Dairy-Free Salted Caramel Ice Cream, Use the Following:
- 1 tbsp vegan cream cheese for 1 tbsp cream cheese
- 1 cup oat milk for 1 cup whole milk
- 3/4 cup cream of coconut for 3/4 cup heavy cream
First Time Using the Ninja Creami or Looking for Tips?
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
- Can I use a caramel sauce instead of a caramel dip? It might not have as strong of a flavor, but you can definitely give it a go! I would try using the same ratio and seeing if it’s enough. To test our flavors before freezing, sometimes we take a small spoonful and see if we like the flavor. It’s always easy to make adjustments from there!
- If I put the pint back into the freezer, do I need to mix the ice cream up again before enjoying? Surprisingly, no! When using the typical base ingredients (whole milk, heavy cream), re-spinning is probably best to get the ice cream back to its original creamy consistency after freezing. However, we have found when using oat milk and cream of coconut, our first spin leaves the ice cream very creamy (almost like a soft-serve texture). After putting it in the freezer for 24 hours after this original spin, the ice cream is the perfect texture to enjoy without re-spinning! My suggestion is see how the texture is without a re-spin, and re-spin only as necessary!
- What button should I use to spin my ice cream? This all depends on the consistency you’re going for! Each button operates the machine at varying speeds. For thicker concoctions (like ice cream), the ice cream button is best. However, if using eggs in the recipe (like a gelato), use the gelato button! The sorbet button is best used with fruit mixtures. For example, if mixing a can of pineapples in heavy syrup, use the sorbet button to make a delicious fruity creation! Overall, it’s something you can experiment with to find your personal preference for your ice cream consistency!
Looking for More Ninja Creami Recipes?
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don’t have a Ninja Creami and are on the fence about getting one, check out my honest review!
Looking for More Ninja Creami Products?
Sometimes, I make too many pints of Ninja Creami ice cream that I can’t remember which flavor is which! When they are similar colors or made with different ingredients, it’s hard to tell the ice creams apart before spinning.
I found these amazing removable labels made specifically for the Ninja Creami pints that now help me remember. They let me write down the flavor, what setting I should spin it on, and the date/time I made the mixture. Plus, they’re super cute! They’re available in various designs in this Etsy shop.
Do You Want to Make Your Own Ninja Creami Cookbook?
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
Ninja Creami Salted Caramel Ice Cream
Description
This salted caramel ice cream made with the Ninja Creami combines the sweetness of caramel and a hint of salt to create a creamy masterpiece.
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
Ingredients
Instructions
Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
Combine cream cheese with 1 tsp vanilla extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.
Slowly whisk in 1/2 tsp of salt, 1 cup whole milk, and 3/4 cup heavy cream.
In a small bowl, microwave 2 tbsp caramel dip for 10-15 seconds. This will allow it to mix in easily with the other ingredients.
Whisk the 2 tbsp caramel dip into the main ingredient bowl. Ensure it is fully mixed together with no chunks of caramel.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.
After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Now your salted caramel ice cream is ready to enjoy!
Note
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had.
If you liked this recipe, check out our recipe for key lime pie ice cream here.
Thank you so much for including the vegan substitutes! I totally want to try this. I agree salted caramel ice cream is so yummy. Do you think the Magic Bullet will work the same as the Ninja?
I have never tried it so I can’t say anything for sure, but I know they made the Creami with specific pressure and speeds to spin the ice cream. Anything is worth a shot, but it may not work out! Let me know if you try it, I’m curious too!
Even the name sounds amazing! (And I am in the CAR-a-mel camp btw). I am excited to try this one out even though it’s nearly winter now. I shall not be deterred! Thanks for sharing.
OMG this sounds SO GOOD, yum!
I doubled the recipe and made 2 pints. Both were in the freezer for way more than 24 hours and other recipes I made were processed in between. Those were so frozen I had to spin at least twice. The salted caramel (both pints) came out like a loose milk shake after only one mix in ice cream cycle.
The only thing I changed was that I used Smuckers sugar free caramel syrup. How could that be a problem?
Sorry to hear the recipe didn’t turn out perfectly! Sometimes I’ve had ice cream come out very soft after a spin, and I usually have to freeze it for a few hours before eating. By putting it in the freezer again and not spinning before eating, the ice cream has a chance to harden up again. Hope this helps!
Do you think using brown sugar would give it a more caramel flavor
I definitely think it would taste delicious!