23 September 2025
Jeni’s Salty Caramel Ice Cream 🍨 (Egg-Free & Ultra Creamy)
JojoM adapted from Jeni Britton Bauer
A rich, eggless salty caramel ice cream made with Jeni Britton Bauer’s famous cream cheese base. Silky, scoopable, and perfectly balanced.
Why Jeni’s Salty Caramel Ice Cream is Iconic 🍨✨
Jeni Britton Bauer revolutionized homemade ice cream with her egg-free base—using cream cheese, cornstarch, and corn syrup to create a luxuriously creamy texture that’s easy to scoop straight from the freezer. Her salty caramel version takes things up a notch, balancing deep amber caramel with just the right hit of sea salt. The result? A frozen dessert that’s silky, rich, and never cloyingly sweet.
Whether you’re an ice cream purist or a caramel fanatic, this recipe is the kind of treat that feels straight out of a scoop shop but can be made right in your kitchen.
The Secret Behind Jeni’s Method 🧑🍳
Unlike traditional French custard ice cream bases that rely on egg yolks, Jeni’s technique skips eggs entirely. Instead, the cream cheese adds body and creaminess, while cornstarch thickens the base. This creates an ice cream that’s stable, scoopable, and ultra-smooth—no icy crystals, no heavy eggy flavor, just pure creamy bliss.
The caramel brings a toasty, almost butterscotch-like depth, while the sea salt keeps it balanced. Think of it as the grown-up version of caramel ice cream—decadent, but never overwhelming.
Tips for Perfect Salty Caramel Ice Cream 🔑
- 🍯 Heavy-bottomed pan is essential — caramel burns fast, and an even-heating pan makes all the difference.
- 🔥 Swirl, don’t stir — once sugar melts, resist the urge to stir. Instead, swirl the pan gently to avoid crystallization.
- ❄️ Chill thoroughly — rushing this step leads to icy texture. A full chill before churning ensures that creamy, scoop-shop finish.
- 🌊 Salt balance — start with the listed amount, then taste and adjust. A final sprinkle of flaky salt when serving really makes it shine.
When to Serve This Ice Cream 🍦
This salty-sweet masterpiece is versatile:
- Serve it alongside warm brownies or molten cakes for contrast.
- Pair with apple pie or pear tart to balance fruity desserts.
- Or enjoy a simple scoop in a waffle cone with a pinch of flaky sea salt on top.
Why You’ll Love It ❤️
This recipe isn’t just about flavor—it’s about texture and experience. The scoopability, the silky mouthfeel, the perfect balance of sweet and salty—it all comes together thanks to Jeni’s brilliant base. Once you’ve mastered this caramel version, you’ll be tempted to riff on it with swirls, add-ins, or even boozy twists.
If you’ve ever dreamed of making ice cream at home that feels like it came straight from an artisan shop, this is it.
Jeni’s Salty Caramel Ice Cream 🍨 (Egg-Free & Ultra Creamy)
JojoM adapted from Jeni Britton BauerA rich, eggless salty caramel ice cream made with Jeni Britton Bauer’s famous cream cheese base. Silky, scoopable, and perfectly balanced.
Chef's Tips
Use a heavy-bottomed saucepan to prevent burning the caramel.
Stir constantly once sugar melts—caramel can go from golden to burnt quickly.
Chill the base thoroughly before churning for the smoothest texture.
Tools Used
Medium Saucepan(opens in a new tab)Whisk(opens in a new tab)Mixing Bowls(opens in a new tab)Ice Cream Maker(opens in a new tab)
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Ingredients
USMetric
Caramel Base
Instructions
Make the Caramel
- 1
In a medium saucepan, combine sugar and water over medium heat.
- 2
Cook without stirring until sugar melts and turns a deep amber, swirling pan occasionally.
- 3
Carefully whisk in the cream (it will bubble vigorously). Stir until smooth.
Cook the Base
- 1
Add milk and corn syrup to the caramel, bring to a rolling boil for 4 minutes.
- 2
In a small bowl, mix 2 tbsp milk with cornstarch to make a slurry.
- 3
Remove caramel mixture from heat, whisk in the cornstarch slurry, then return to a boil for 1 minute until thickened.
Combine & Chill
- 1
In a separate bowl, whisk softened cream cheese and salt until smooth.
- 2
Slowly whisk the hot caramel mixture into the cream cheese until fully blended.
- 3
Chill the mixture quickly in an ice bath for 30 minutes.
Churn & Freeze
- 1
Pour chilled base into an ice cream maker and churn until thick and creamy.
- 2
Transfer to a container, press parchment against the surface, and freeze at least 4 hours before serving.
Comments & Reviews
Ken
8/28/2025
Loved it! Added a sprinkle of sea salt flakes on top when serving—amazing.
Aimee
7/10/2025
Easier than I thought. The caramel base is rich and not too sweet.
Daniel
3/25/2025
This was spot on—perfect salty-sweet balance. My family devoured it!
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Nutrition Facts
Serving Size: 1/2 cup (about 100 g)
Calories 260
% Daily Value*
Total Fat 16g21%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 50mg17%
Sodium 120mg5%
Total Carbohydrates 26g9%
Dietary Fiber 0g0%
Sugars 25g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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