Step-by-Step Vanilla Caramel Fudge Ice Cream Recipe – Better Than Store-Bought

Treat yourself to some homemade vanilla ice cream with delicious swirls of fudge and caramel! This rich and creamy dessert is even better than the pricey store-bought ones.

Although there are many easy, egg-free, no-churn recipes out there, nothing beats the traditional method. Plus, making your own ice cream guarantees the highest quality and satisfying taste!

Vanilla Caramel Fudge Ice Cream Recipe

A creamy and rich homemade vanilla ice cream with thick ribbons of fudge and caramel.  Better than store bought!
Prep Time 45 minutes
Cook Time 15 minutes
chilling time 1 day
Total Time 1 day 1 hour
Serving Size 8 servings

Equipment

Ingredients 

  • cups whole milk
  • cups heavy cream
  • ¾ cup granulated sugar
  • 1 vanilla bean (seeds remove or 2 teaspoons vanilla extract)
  • 4 egg yolks
  • pinch salt
  • cup prepared caramel sauce
  • cup prepared fudge sauce

Instructions 

  • Heat the mixture. In a saucepan over medium heat, combine the milk, cream, ½ cup of sugar, and vanilla bean. Heat until warm and steaming, around 170°F.
  • Prepare the egg mixture. In a separate bowl, whisk together the egg yolks and the remaining ¼ cup of sugar until they turn light yellow and blend well. You can use a hand mixer on low speed for this.
  • Temper the eggs. Slowly add half of the warm milk mixture to the egg mixture, a half cup at a time, whisking continuously to prevent the eggs from curdling. Then, pour the egg mixture back into the saucepan with the remaining milk and cream.
  • Cook the custard. Cook the mixture over medium heat, stirring constantly, until it reaches 185°F. Be careful, don't let it boil. Take it off the heat, add a little salt, and mix in the vanilla extract if you're using it.
  • Strain and chill. Strain the custard through cheesecloth or a fine-mesh strainer, then place it immediately in the refrigerator to chill. Return the vanilla bean to the custard. Chill for 4-24 hours, until very cold.
  • Churn the ice cream. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches the consistency of soft serve.
  • Freeze the ice cream. Freeze the custard according to your ice cream maker's instructions. When it reaches the consistency of soft serve, transfer it to a loaf pan, cover with plastic wrap, and place in the freezer until firm. Also, refrigerate the caramel and fudge sauces to firm up.
  • Add the swirls. Remove the vanilla ice cream from the freezer. Pour the caramel and fudge sauces on top, and gently stir with a butter knife to create swirls throughout. Place back in the freezer for at least 1 hour to firm up.
  • Serve. Allow the ice cream to soften at room temperature for 10 minutes before serving. It will keep well in the freezer for up to 1 week.

Notes

Don’t forget to put your ice cream maker’s bowl in the freezer at least 24 hours before you use it to achieve the best consistency.
Using high-quality milk, cream, and vanilla will enhance the flavor of your ice cream. If possible, opt for pure vanilla extract or a fresh vanilla bean.
When adding the caramel and fudge swirls, gently fold them in with a butter knife. Avoid overmixing to make sure you get those delicious ribbons of flavor.
For added texture and flavor, consider adding nuts, chocolate chips, or bits of toffee during the last few minutes of churning. You can also try using salted caramel sauce for a unique twist.
Allow the ice cream to sit at room temperature for about 10 minutes before scooping to make serving and enhancing the flavors easier.
Just a heads up, making homemade ice cream will take some time. It’s not a lot of work in the kitchen, but you’ll need to wait for things to cool down in the fridge or firm up in the freezer. This process can’t be rushed, so if you’re in a hurry for ice cream, homemade might not be the best option.
Calories: 298kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 41mg | Potassium: 104mg | Sugar: 25g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

More Tips:

You’ll need an ice cream maker for this recipe. I have one that needs the canister to be frozen for at least 24 hours. There are also fancier models that freeze everything for you.

When cooking the custard, use a thermometer to make sure it doesn’t get hotter than 185°F. If it gets too hot, the eggs might start to curdle.

Be sure to cool the custard for the full recommended time. This makes sure it’s cold enough for churning, which gives it a better texture.

If your ice cream doesn’t get thick enough when you’re churning it, it could be because the custard wasn’t cold enough. Make sure the mixture is really cold before you start churning.

You’ll also need something to strain the custard. You can use either cheesecloth or a handy Greek yogurt strainer that can strain anything you want. I use it for everything from keto Greek yogurt to dill pickle relish.

After straining the custard, put the bowl in an ice bath to cool it down quickly before refrigerating. This prevents bacteria growth and keeps the custard smooth.

Serving Suggestions

This ice cream is best served with warm brownies, fresh berries, caramel popcorn, chocolate chip cookies, or apple pie.

For this recipe, here are a few important tools and ingredients to get the best results:

dark wood background with vanilla caramel fudge ice cream in loaf pan, bowl of ice cream below
  • Vanilla Bean: A real vanilla bean adds a rich, deep flavor that vanilla extract can’t quite match.
  • Ice Cream Maker: This tool is important for churning the ice cream to a smooth, creamy consistency.
  • Cheesecloth: Straining the custard through cheesecloth ensures a silky texture by removing any cooked egg bits.
  • Heavy Cream: This ingredient gives the ice cream its rich and creamy texture, which you can’t achieve with milk alone.
  • Instant-Read Thermometer: Makes sure the custard reaches the correct temperature without overcooking, which is important for a smooth ice cream base.

Having these tools and ingredients will help you make delicious ice cream at home.

Here are some alternative ingredients you can use for this recipe:

  • Vanilla Bean: Replace with 2 teaspoons of vanilla extract. Often found in the spice aisle or baking section.
  • Heavy Cream: Use half-and-half instead, but note that the texture will be slightly less creamy.
  • Whole Milk: Swap with 2% milk, but keep in mind that the texture will be a bit lighter.
  • Prepared Caramel Sauce: Use homemade caramel or butterscotch sauce instead.
  • Prepared Fudge Sauce: Substitute with chocolate ganache or chocolate syrup. Look for it near the ice cream toppings or dessert sauces in the grocery store.

These ingredient swaps will change the final result of the recipe, but you can still try them out for a different take on the original.

Storage Instructions

After making the ice cream, store it in a tightly sealed container in the freezer to prevent ice crystals from forming. Place a piece of plastic wrap directly onto the ice cream surface before closing the lid to help maintain its freshness and creamy texture.

The ice cream will stay good in the freezer for about 1 week. For optimal flavor and texture, it’s best to enjoy it within this time frame.

When you’re ready to serve, allow the ice cream to soften slightly at room temperature for around 10 minutes. This will make it easier to scoop.

Making your own Vanilla Caramel Fudge Ice Cream at home is such a wonderful experience. There’s nothing quite like the rich, creamy goodness of homemade ice cream, and it’s even better than what you can buy from the store.

Make sure to enjoy every delicious bite and why not share it with your family and friends too! With a bit of patience and the right ingredients, you can whip up a dessert that’s perfect for any occasion. So go ahead, give it a try!

caramel fudge ice cream in white bowl with spoon to left
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




2 Comments

  1. 5 stars
    After trying several ice cream recipes posted on the internet, this is by far my favorite! It’s super eay and knowing the temperature of the custard to temper the eggs and then when it’s done makes it foolproof. Thank you!