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Vanilla Caramel Gelato | www.diethood.com | Creamy, cold, sweet and delicious, this Gelato is the perfect Summer treat! | #IceCreamforOXO #gelato #recipe

Vanilla Caramel Gelato

Katerina | Diethood
Creamy, cold, sweet and delicious, this Gelato is the perfect Summer treat! This Vanilla Caramel Gelato is a wonderful classic with fresh caramel sauce swirled in. Decadent, yet light, this will have you coming back for more and more!
Servings : 8 servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


For the Gelato
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 2 to 3 tablespoons pure vanilla extract
For the Caramel Sauce
  • 1 (14 oz.) bag Caramel Candies, unwrapped
  • 1 stick butter
  • 1 (14 oz.) can sweetened condensed milk


  • Set a sieve over a mixing bowl; set aside.
  • Combine yolks and sugar in a medium bowl and whisk for 2 minutes, or until thick; set aside.
  • In a medium saucepan, combine milk and cream and set over medium heat; cook until mixture begins to bubble on the sides; remove from burner.
  • Slowly whisk the milk mixture into the egg yolks mixture; continue to whisk until combined.
  • Pour the entire mixture back into the saucepan and cook over medium heat, stirring constantly, until mixture leaves a coating on the back of a spoon, about 5 to 7 minutes, or reaches a temperature of 170-degrees fahrenheit. (I almost always use a thermometer when making gelato).
  • Remove from heat and pour the mixture through the previously prepared sieve.
  • Stir in the vanilla.
  • Cover the bowl with plastic wrap and refrigerate for 4 hours.
In the meantime, prepare the caramel sauce.
  • Combine caramels, butter and sweetened condensed milk into a saucepan.
  • Cook over medium-low heat until melted, stirring constantly; about 5 minutes.
  • Remove from heat; set aside and let cool completely.
  • Remove custard from fridge and pour the mixture into your ice cream maker.
  • Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
  • In the last 3 minutes of freezing, and while the ice cream is churning, pour about 2-ounces of the caramel sauce into the ice cream machine. You can use less or more caramel sauce - that is up to you.
  • When finished churning, transfer the gelato to an airtight container.
  • Freeze for 5 hours, or until firm.
  • Serve.


  • The caramel recipe makes more than you will need, but how much you want to use of it in the gelato is up to you.


Serving: 0.5 cup | Calories: 205 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 141 mg | Sodium: 33 mg | Potassium: 72 mg | Sugar: 15 g | Vitamin A: 615 IU | Vitamin C: 0.2 mg | Calcium: 67 mg | Iron: 0.3 mg | Net Carbs: 16 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: Italian
Keyword: caramel, gelato, ice cream