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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

10 10 10
WW Freestyle: 32
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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!
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 205


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.
Nutrition Facts
Vanilla Caramel Gelato
Amount Per Serving (0.5 cup)
Calories 205 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 141mg47%
Sodium 33mg1%
Potassium 72mg2%
Carbohydrates 16g5%
Sugar 15g17%
Protein 3g6%
Vitamin A 615IU12%
Vitamin C 0.2mg0%
Calcium 67mg7%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: caramel, gelato, ice cream