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Vanilla Ice Cream with Salted Caramel Sauce and Raspberries

Vanilla Ice Cream with Salted Caramel Sauce and Raspberries
This no-fuss dessert delivers maximum reward with minimal effort. Creamy vanilla ice cream, jewel-like raspberries, and rich homemade salted caramel come together in a satisfying contrast of temperatures and flavors. Perfect for warm evenings or impromptu get-togethers, it’s an elegant finish that feels both indulgent and effortless. Make the caramel ahead for even quicker assembly.
Ingredients
  • 200 grams (1 cup) granulated sugar
  • 120 milliliters (½ cup) heavy cream
  • 60 milliliters (¼ cup) whole milk
  • 30 milliliters (2 tablespoons) light corn syrup
  • 1.1 kilograms (2.37 quarts) vanilla ice cream, slightly softened
  • 240 grams (1½ cups) fresh raspberries
  • Flaky sea salt, to taste
Instructions

1. In a medium saucepan, combine sugar, heavy cream, milk and corn syrup

2. Bring to a boil over medium heat, stirring until sugar dissolves

3. Reduce heat to low and simmer for 18–20 minutes, stirring occasionally, until the mixture thickens and turns amber

4. Remove from heat and stir in a pinch of flaky sea salt to taste

5. Let caramel cool slightly, 5–10 minutes, until warm but not scalding

6. Divide softened vanilla ice cream and fresh raspberries among serving glasses

7. Drizzle warm salted caramel sauce over the top

8. Serve immediately

Tools
  • ice cream scoop
  • saucepan
  • spoon
  • glass serving dishes

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