Scoop Kitchen
A thick caramel sauce or dulce de leche brings flavor, color and sugar to a base all at once, and that sugar lowers the freezing point, so caramel tubspints stay soft and scoopable. Dulce de leche is milk and sugar cooked until caramelized, so it adds milk solids too and makes the tubpint creamy.
Salt is caramel's partner. Cold mutes salt, so taste the base before freezing: it should seem a little salty. For salted caramel with crunch, sprinkle flaky salt on top instead of stirring it in. Caramel sauces vary in sweetness and salt, so adjust a pinch at a time.
For a ripple, use thick dulce de leche or caramel sauce, cool, and fold it in after spinning, with Mix-in or by hand, so it stays in ribbons. Thin or warm sauce blends in and disappears. For sugar-free tubspints, sugar-free caramel syrup brings the flavor and allulose brings the softness.
Recipes with caramel
9 recipes
Questions people ask
How do I get a caramel swirl in CREAMi ice cream?
Use thick, cool dulce de leche or caramel sauce and fold it in after spinning, with Mix-in or by hand. Thin or warm sauce blends in and loses the ribbon.
Can I make sugar-free caramel ice cream?
Yes. Our sugar-free salted caramel uses sugar-free caramel syrup for the flavor and allulose for the softness.
Why does caramel ice cream need extra salt?
Cold dulls flavor, salt most of all. A base that tastes a little salty before freezing tastes right once frozen.