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Salty Ice Cream Recipe – Sweet and Savory Frozen Dessert

This salty ice cream recipe combines the rich creaminess of traditional ice cream with a surprising savory twist of sea salt. The result is a smooth, sweet, and slightly salty treat that’s refreshing, unique, and perfect for adventurous dessert lovers. This recipe is entirely gluten-free and uses simple ingredients, making it a great choice for homemade frozen desserts.
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Course: Appetizer, Snack
Cuisine: Fusion, International
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream gluten-free
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt adjust to taste
  • Optional: flaky sea salt for garnish

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk
  • Ice cream maker
  • Spatula
  • Freezer-safe container

Method
 

  1. In a saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium until warm but not boiling.
  2. In a bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
  3. Slowly pour a small amount of the heated milk mixture into the egg yolks to temper them, whisking constantly.
  4. Return the egg mixture to the saucepan and cook gently over low heat, stirring until it thickens slightly and coats the back of a spoon.
  5. Remove the custard from heat and stir in the vanilla extract and sea salt.
  6. Cool the mixture to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
  7. Churn the mixture in an ice cream maker according to manufacturer’s instructions until thick and creamy.
  8. Transfer to a freezer-safe container, cover, and freeze for 3–4 hours to firm up.
  9. Scoop and serve with an optional sprinkle of flaky sea salt on top for extra flavor.

Notes

Adjust the salt to your liking for a stronger or lighter salty flavor.
Serve with caramel drizzle or chocolate shavings for a sweet-salty combo.
If you don’t own an ice cream maker, freeze the mixture and stir every 30 minutes until set.