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5 from 2 votes

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 Time45 minutes
Cook Time15 minutes
chilling time1 day
Total Time1 day 1 hour
Course: Dessert
Cuisine: American
Keyword: ben and Jerrys copycat recipe, homemade vanilla caramel fudge ice cream, vanilla caramel fudge ice cream
Servings: 8 servings
Calories: 298kcal
Author: Katie Shaw


  • 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


  • Heat the milk, cream, 1/2 cup of sugar, and vanilla bean in a saucepan over medium heat, until warm and steaming, or about 170 degrees.
  • Meanwhile, whisk the egg yolks and remaining 1/4 cup of sugar until light yellow in color and well combined.  (A hand mixer on low will work well.)
  • Temper the eggs by adding half of the warm milk mixture, a half cup at a time.  Then add the egg mixture back into the saucepan with the rest of the milk and cream.
  •  Heat the saucepan, which now contains all of the milk, cream, sugar, and eggs, over medium heat, stirring constantly, until it reaches 185 degrees.  Do not boil.  Once off the heat, add a pinch of salt, and the vanilla extract, if using.
  • Strain the custard using cheesecloth or a stainer, then immediately place in the refrigerator to chill.  Place the vanilla bean back in the custard. Chill for 4-24 hours, until very cold.
  • Freeze ice cream according to manufacturer's instructions.  When it has reached the consistency of soft serve ice cream, place into loaf pan, cover with plastic wrap, and freeze until firm.  Place jars of caramel and fudge in refrigerator to firm up as well.
  • Remove vanilla ice cream from freezer and pour caramel sauce and fudge sauce on top.  Gently stir with butter knife until swirls are throughout.  Place back in freezer to firm for at least 1 hour.   Allow to soften ten minutes at room temperature before serving.  Will keep well in freezer up to 1 week.


Don't rush any part of homemade ice cream!  It won't set up properly.
Try using salted caramel sauce for a twist!


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