Gluten-Free Salted Caramel Ice Cream

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend or almond flour 1.5 cups certified gluten-free all-purpose flour blend or almond flour
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup butter or coconut oil, softened 0.5 cup butter or coconut oil, softened
• 2 large eggs 2 large eggs
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup caramel sauce, for swirling 1 cup caramel sauce, for swirling
• 1 cup chocolate chips or berries or filling of choice 1 cup chocolate chips or berries or filling of choice

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This preparation ensures your ice cream base won't stick and can be lifted out cleanly.

2. 2

   In a large bowl, cream together the softened butter or coconut oil and granulated sugar or coconut sugar until the mixture is light, fluffy, and pale yellow, which should take about 3-5 minutes. Then, beat in the two large eggs one at a time, followed by the pure vanilla extract, ensuring each addition is well incorporated.

3. 3

   Gradually add the certified gluten-free all-purpose flour blend or almond flour and the salt to the wet ingredients. Gently fold them in with a spatula until just combined, being careful not to overmix, which can result in a tougher texture. The batter should be thick and smooth.

4. 4

   Gently fold in your chosen mix-ins, such as gluten-free chocolate chips or berries, until they are evenly distributed throughout the batter. Then, carefully swirl in about half of the gluten-free caramel sauce, creating ribbons of caramel throughout the mixture. Spread the batter evenly into the prepared baking pan.

5. 5

   Bake for approximately 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the baked base to cool completely in the pan on a wire rack for at least 30 minutes; gluten-free baked goods firm up significantly as they cool, which is crucial for achieving the right ice cream texture.

6. 6

   Once cooled, transfer the baked base to an ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency. During the last 5 minutes of churning, drizzle in the remaining gluten-free caramel sauce for extra swirls.

7. 7

   Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. This chilling time allows the flavors to meld and the ice cream to set to a scoopable consistency.

Nutrition (per serving)

Tips & Notes

• Almond flour browns faster than conventional flour — tent with foil if the top colors before the center is set.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.