Did you know that if you google “Ice Cream Recipe”, that Caramel Ice Cream Recipe from Taste.com is the third recipe to show up?
It’s a true story. It happened to me. It could happen to you, too.

Well of COURSE I had to make it. Caramel is one of the best things in the world. It’s been a favourite flavour of mine, trumping strawberry and chocolate by far in the ice cream, ice cream topping and milkshake flavour stakes of my childhood. Ever since I got an ice cream maker for my birthday, I’ve been on the look out for new ice cream recipes (as well as dreaming up a few of my own. I’m thinking raspberry and white chocolate, I’m thinking honeycomb, I’m thinking banana with caramel swirl, brownie mosaic ice cream, chai ice cream, caramel ice cream with chai swirl, mint choc chip…! The opportunities are endless!)

I had a look at David Lebovitz (author of the Perfect Scoop)’s Salted Butter Caramel Ice Cream recipe, but it looked soooo complicated!! I know, whinge, whinge. But I’m a sucker for simplicity. And the taste.com recipe was quite a bit easier.

I also had some extra shortbread Chrissy cookies leftover in the fridge that nobody was using. I decided to add a bit of a tasty cookie crunch as an experiment and it totally worked.

I did actually adapt the Taste.com recipe just slightly.


  • 5 egg yolks
  • 350 mls full cream milk
  • 1 scant cup of vanilla caster sugar (I just throw my old vanilla beans into the caster sugar container, voila! Who wouldn’t ever want to use vanilla sugar? Also it saves me adding extract each time. By the way, if you don’t have vanilla caster sugar, don’t sweat it. It ain’t necessary, I just use it cos I have it, but regular would taste juuust fine.)
  • 300 mls thickened cream

Separate your eggs, save your whites for something else (may I suggest angel food cake, meringue buttercream or an egg white omelette?)
Whisk your yolks in a bowl.

Heat milk in a small saucepan and whisk into eggs.

In another clean saucepan heat the caster sugar with 2 tablepoons of water to make a caramel. Heat to medium until the syrup becomes a dark caramel colour, but be careful not to burn it. Pour in the cream, being very careful as it bubbles up. Mine formed a few lumps of caramel, but don’t worry as these will melt when you heat the mixture later. Sorry I didn’t get any pics of the caramel being made, but it was a very delicate and fast process so I didn’t have time to snap anything.

Pour caramel into egg and milk mixture and heat over medium until thickened. Churn in an ice cream mixture according to instructions or check out the taste.com recipe for instructions if you don’t have a mixer 🙂

To make the cookie crunch, take shortbread cookies, like these ones;

Place them in a ziplock bag.

And seal it up.

Grab a rolling pin and bash it up. Don’t go crazy, you still want some big biscuity pieces to crunch into, so you don’t want it too finely crushed.

About five minutes before your ice cream has finished mixing, pour the biscuit crumbs into your mixer.

If you are making it with an electric hand mixer sans ice cream mixer, I would recommend adding the crumbs to the ice cream before the final freeze and last time you blend it.

After mixing for a good 30 minutes with your mixer, chuck it into the freezer to finish freezing. Scoop it up.


Enjoy this one! I know I did 🙂