Salted Caramel and Mascarpone Ice Cream

Creamy salted caramel ice cream, studded with chunks of chewy salted caramel.


Ice cream is one of my great weaknesses, I always struggle to resist the temptation to buy a tub at the supermarket, and when on holiday I buy a scoop of gelato at every opportunity! I got my ice cream maker for Christmas last year, and since then I have been making delicious ice cream at home!

This is easily one of the best ice creams I have made yet, the mascarpone and salted caramel go together perfectly to make a really satisfying moreish dessert.

As promised, this is the first of a few recipes using my salted caramel sauce and salted caramels. You will need both to make this recipe, but you could just make the caramel sauce, and swap the caramel chunks for a salted caramel sauce swirl.

If you don’t have an ice cream maker, you can always skip that step and put the mixture straight into the freezer, it will just take a while longer to set.

Variations: Some chocolate chunks would be a nice addition to this ice cream, or some cinnamon!


Ingredients: Makes around 1 pint.

  • 2 Eggs
  • 150g Caster Sugar
  • 250ml Double Cream
  • 2tbsp Salted Caramel Sauce
  • 125g Mascarpone Cheese
  • 2tbsp Finely Chopped Salted Caramels


To Make:

Whisk together the eggs and sugar until light and fluffy.

Pour in the double cream and continue to whisk for around 5 minutes, until the mixture begins to thicken.

Spoon in the mascarpone and salted caramel sauce, whisk briefly until incorporated.

Pour the mixture into an ice cream maker and churn until semi-frozen.

Stir in the salted caramel pieces, making sure they are evenly distributed.

Transfer to an airtight container and leave in the freezer for at least 3 hours.

Serve two large scoops in a bowl with some salted caramel sauce drizzled over the top, delicious!


Orange, Olive Oil and Ground Almond Cake

Moist light sponge flavoured with orange, olive oil and ground almonds, layered with sweet mascarpone and tangy orange curd.


This is yet another recipe to use up my orange curd! I made this whilst as home for the weekend to use the jar of curd I gave to my family. I wanted to make a traditional looking sandwich cake, but I was feeling a bit adventurous, so decided to use olive oil and ground almonds to flavour the sponge.

The olive oil and ground almonds make a very moist but light sponge, and the flavours give a really summery, Mediterranean feel. It makes a lovely after dinner treat!

Variations: This cake could be made with any other citrus fruit such as Lemon


The Cake

  • 4 Eggs
  • 220g Caster Sugar
  • Zest and Juice of two Large Oranges
  • 100g Olive Oil
  • 150g Ground Almonds
  • 100g Self Raising Flour
  • 1 tsp Baking Powder
  • 100g Melted Butter

The Filing:

  • 250g Mascarpone Cheese
  • 50g Icing Sugar
  • 220g Orange Curd


To Make:

Preheat the oven to 180 °C and prepare two 20cm cake tins.

Whisk together the eggs and sugar in a large mixing bowl for about 5 minutes, or until light and fluffy.

Stir the orange juice and zest.

Fold in the olive oil, and then the ground almonds, 75g at a time.

Fold in the flour and baking powder, and then the melted butter.

Divide equally between the two cake tins and bake in the pre-heated oven for 20-25 minutes.

Cool completely on a wire rack before assembling.

Once the cake is cool, mix the icing sugar into the mascarpone cheese.

Cut either one or both sponges into two, to make either a three or four layered cake.

Take one cake layer and put on the cake stand to act as the base, spoon over ½ the mascarpone mixture, and then ½ the orange curd (or 1/3 if you are doing 4 layers). Add the next sponge and then the other half of the mascarpone and orange curd.

Add the final sponge to the top of the cake and dust with icing sugar. The cake is ready to serve!


Recipes you may also like:

Double Chocolate Orange Curd Layer Cake


Spiced Orange and Earl Grey Tea Loaf