Salted Caramel Stracciatella

I’ve been posting a fair number of Weight Watchers recipes lately, and while no food is technically off limits, I needed wanted to make something rich and decadent. I thought about making cookies or bars or a cake of some kind, but I decided instead on ice cream. The last batch I made was a bit of a flop, in that I’m the only one who bothered eating any of it. I decided that I needed salted caramel, and wanted it to have chips (I believe this to be a direct result of seeing Jenni Field’s recent blog posts and having ice cream on the brain). My first thought was that I’d use semi-sweet chocolate, and make a salted caramel chocolate chip ice cream. And I decided I’d make the chips not chips but flakes, or stracciatella, because I like ice cream better that way. Thus, Salted Caramel Stracciatella was born.

Salted Caramel Stracciatella

My original intent was to use butterscotch chips for the stracciatella, because I’d been snacking on various handfuls of the assorted chips in my freezer, and I thought the butterscotch would pair well. However, either butterscotch chips don’t melt properly, or they seized up on me, because I got a clumpy mess of nothing. The first batch of chocolate I attempted to melt in the microwave also seized up (which is why I almost never melt chocolate in the microwave). However, the third time’s the charm, as I got my chocolate to melt properly, and then drizzled it into the ice cream as it was churning.

Salted Caramel Stracciatella

This is a really soft ice cream. It churned in my ice cream maker for about 30 minutes or so, and was only slightly thicker than when it went in. From all the reviews I read on the original recipe, this seems to be the norm. I was also making this before work one morning, so rather than dish up at 6:15am, I poured it into a metal container and let it harden up.

Salted Caramel Stracciatella

And it is perfect. Silky, salty, with shards of semi-sweet chocolate throughout. It is time-consuming to make, but SO worth it.

Yield: 1

Salted Caramel Stracciatella

Salted Caramel Stracciatella


  • 1 1/4 C sugar, divided
  • 2 1/4 C heavy cream, divided and at room temperature
  • 1 tsp. Fleur de Sel
  • 1 tsp. pure vanilla extract
  • 1 C milk, preferably whole
  • 3 large eggs
  • 1/4 C semi-sweet chocolate chips


Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt. Stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber (this is easier to see in a light-colored skillet than a darker one).

Add 1 1/4 C cream (mixture will spatter) and cook, whisking, until all of caramel has dissolved*. Transfer to a bowl and stir in Fleur de Sel and vanilla. Cool to room temperature.

In a medium saucepan, bring milk, remaining 1 C cream, and remaining 1/4 C sugar just to a boil, stirring occasionally. Lightly whisk the eggs in a medium bowl, then add half of the hot milk mixture in a slow stream, whisking constantly. Pour that back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil).

Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Chill custard, stirring occasionally, until very cold, 8 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's directions. While it is churning, melt the chocolate chips over low heat. Cool slightly, then transfer the melted chocolate to a small ziploc bag. Snip of a tiny corner, then drizzle the chocolate over the custard as it churns, to create the stracciatella.

Once the custard has finished (it will still be quite soft), transfer to a freezer-safe container, and allow to harden for at least 4 hours, 8 if possible.


*If your caramel seizes up, you can place it back over low heat and stir constantly until the hardened pieces melt. Strain out any remaining bits. This can take up to 45 minutes, so you can always start over, if you have enough sugar and cream.

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I started this process on a Sunday, and was finally enjoying the ice cream on Wednesday, so I’m not kidding when I say it takes a good while to make. But it’s worth it. Salted Caramel Stracciatella is my new favorite ice cream, Weight Watchers approved or not!


This post has been submitted to the August Our Growing Edge Round-Up, hosted by Caroline from Shrinking Single. The theme for August is Treat Yourself, and this fits perfectly, because after a month of WW, I made this ice cream, and while it’s not light on calories, it’s worth every single one of them! And as the round-up also focuses on challenging yourself in the kitchen, while I didn’t mention it until now, this was the first time I made a true caramel (I know the caramel sauce I usually make isn’t a real caramel). I didn’t burn it, and I got it to re-liquefy, so I consider that a success!

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7 Replies to “Salted Caramel Stracciatella”

  1. Pingback: Salted Caramel Stracciatella - Yum Goggle

  2. Happy to be even a small bit of your inspiration! I’m a huge ice cream fan too, which I’m sure comes as no surprise! lol Your salted caramel stracciatella looks dreamy!

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