Salty Caribbean Vanilla Ice Cream

Salty Caribbean Vanilla Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Have you made homemade ice cream yet this summer? No? What’s holding you back? I’m sorry, but I’m just gonna have to holler at all y’all who haven’t. There’s no excuse for not making your own ice cream. I mean come on folks, there are tons of recipes out there right now for no-churn ice cream, lactose-free ice cream, paleo ice cream, low-fat ice cream, vegan ice cream, raw ice cream…blah, blah, blah…yadda, yadda, yadda…you get the point. If you’ve got a weird food habit, eating disorder, or allergy, there’s bound to be some sort of ice cream recipe out there for you. So get your butt up, head to the kitchen, and put your ice cream making skills to use. Get a move on y’all; summer’s almost over.

So, let’s gab a bit about this Salty Caribbean Vanilla Ice Cream. It sounds all fancy dancy, but it’s really not. It’s just plain ol’ vanilla ice cream with finely chopped salted chocolate added in during the last few minutes of churning, or blended in after churning if you’re like me and forget to add it. Funny enough, this “fancy” chocolate is some still left from my stash I brought back with me from Cancun last November, which was labeled as “Caribbean Salt Chocolate.” Heck, if you give something a fancy name, people are bound to ohhh and ahhh over it, right? I know I fell for it. So here’s a hint for all y’all that don’t have any special Cancun stash hoarded away for a rainy day; just use whatever premium salted chocolate you can find and no one will ever know the difference.

Salty Caribbean Vanilla Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 1 Cup Whole Milk
  • 2/3 Cup Granulated Sugar
  • 2 Tablespoons Vanilla Extract
  • 1/4 Teaspoon Sea Salt
  • 2 Cups Heavy Whipping Cream
  • 3.5-oz. Chocolate with Sea Salt, Finely Chopped

Salty Caribbean Vanilla Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Place the milk, sugar, vanilla, and sea salt in a blender; blend for 1 minute.
  2. Add the cream; blend for 1 minute.
  3. Pour the mixture into an ice cream machine and churn for 20 minutes.
  4. Add the chopped chocolate; churn until desired ice cream consistency is reached.
  5. Place ice cream in a freezer-safe container and freeze for at least 4 hours before serving.

Salty Caribbean Vanilla Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Use your favorite sea salt in this recipe. I used pink sea salt in this recipe because it’s what I had on hand.
  • If you are not in a hurry, whisk together all of the ingredients, except for the chocolate, and refrigerate overnight. This will help to ensure that all of the sugar has dissolved into the milk and cream.
  • If you forget to put the chocolate into the ice cream while it is churning, spoon the vanilla ice cream out into a large bowl and mix the chopped chocolate in by hand.

Salty Caribbean Vanilla Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add toasted coconut to this ice cream.
  • Always use good quality vanilla extract, like this Pure Madagascar Vanilla Extractwhen making ice cream. You can purchase it in almost any store nowadays, and it really does make a huge difference.

Pure Madagascar Vanilla Extract

Tovolo Glide-a-Scoop Ice Cream Container

Salty Caribbean Vanilla Ice Cream

Salty Caribbean Vanilla Ice Cream

Ingredients:

  • 1 Cup Whole Milk
  • 2/3 Cup Granulated Sugar
  • 2 Tablespoons Vanilla Extract
  • 1/4 Teaspoon Sea Salt
  • 2 Cups Heavy Whipping Cream
  • 3.5-oz. Chocolate with Sea Salt, Finely Chopped

Directions:

  1. Place the milk, sugar, vanilla, and sea salt in a blender; blend for 1 minute.
  2. Add the cream; blend for 1 minute.
  3. Pour the mixture into an ice cream machine and churn for 20 minutes.
  4. Add the chopped chocolate; churn until desired ice cream consistency is reached.
  5. Place ice cream in a freezer-safe container and freeze for at least 4 hours before serving.
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  • Matt

    This look delicious, thanks for sharing!

    • Colleen Delawder

      Thanks Matt!

  • Summer is the season for ice cream! You have been on a roll with delicious ice creams 🙂

    • Colleen Delawder

      Yes I have Ruth! I still owe some people ice cream also, so there will be more!

  • Ahila Thillainathan

    Love the chocolate with sea salt addition to the vanilla ice cream. #FiestaFriday

    • Colleen Delawder

      Thanks Ahila…I love the whole salty-sweet thing!

  • Judi Graber

    Love your recipe and yes I have an ice cream maker and no I have not made ice cream this summer. I just bought a popsicle mold and I have not made them either – guess I had better get with it before the snow flies.

    • Colleen Delawder

      Popsicles are fun too! I have molds, but have not used them this year!

  • Home made ice cream is always a treat and tastes so good!n I have never tried sea salt in vanilla ice cream but it sounds good and looks great! happy FF! 🙂

    • Colleen Delawder

      The salty sweet combination is amazing! You’ll love it! Happy Fiesta Friday!

  • I love homemade ice cream but haven’t made it for awhile, and I just love this recipe!

    • Colleen Delawder

      Glad you at least make it sometimes…make a batch before summer is over! 🙂