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Say hello to summer with this salted caramel ice cream with toasted coconut flakes and salted caramel and fudge ribbons swirled throughout.

Salted Caramel Ice Cream with Fudge and Toasted Coconut

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: about 1 quart 1x


Say hello to summer with this salted caramel ice cream with toasted coconut flakes and salted caramel and fudge ribbons swirled throughout.




  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 1 teaspoon kosher salt

Ice Cream

  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • pinch of kosher salt
  • 5 egg yolks
  • 1 cup toasted coconut
  • 2/3 cup hot fudge sauce


Make the caramel:

  1. Place the sugar in the bottom of a large saucepan. Pour the water over the top and let it sit until the sugar has been saturated with the water. (Do not stir.) Place the saucepan over medium heat and let it cook until it comes to a boil, and then the mixture turns to an amber color. Slowly pour in the cream, whisking the mixture, until it comes together. (Be careful, the mixture will boil up and seize – just continue to whisk.) Stir in the salt. Remove from the heat and transfer half of the caramel to a bowl. Refrigerate the caramel in the bowl until needed, and set the other half to the side.
  2. Prepare a ice bath.
  3. In another saucepan, combine the 2 cups heavy cream, 1 cup milk, sugar and salt. Heat just until it starts to bubble around the edges. While the milk mixture heat, place the egg yolks in a large bowl and whisk lightly. When the milk mixture has started to bubble, slowly pour about 1/2 cup into the egg yolks, whisking vigorously the whole time. Continue to add about half of the milk mixture, whisking the whole time. Pour the egg mixture into the saucepan, and return to the heat. Cook until the mixture thickens enough to coat the back of a spoon. Remove the mixture from the heat and pour back into the large bowl. Pour the reserved half of the caramel into the mixture and stir to combine. Place the bowl in the ice bath and allow the mixture to cool, stirring a few times. Once cool, cover and refrigerate until completely chilled, at least 3 hours, but preferably overnight.
  4. Once the mixture is completely chilled, process in an ice cream maker according the manufacturer’s instructions. Once the ice cream has churned, stir in the coconut. Heat the reserved salted caramel for about 30 seconds in the microwave. Heat the hot fudge for 1 minute on 50% power. Pour half of the ice cream into a 9×5-inch loaf pan. Drizzle half of the caramel and half of the hot fudge over the top. Top with the remaining ice cream, then drizzle on the remaining caramel and hot fudge. Use a butter knife to swirl the caramel and fudge into the ice cream, then cover and transfer to the freezer to freeze solid.

Recipe Notes:

*Total time does not include refrigerating and freezing time.