Salted Caramel Swirl
By Marty Cole · May 24, 2026
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Salted Caramel Swirl is dangerous and I want that on the record. I made this in the Ninja Creami for a dinner party and watched grown adults scrape the pint clean. The base is creamy from the sweetened condensed milk, then I swirl extra caramel sauce in after the first spin so you hit ribbons of it instead of a uniform sweetness. The flaky sea salt on top is what makes people stop talking mid-sentence. Don't fully blend the caramel swirl, just fold it in twice so it stays as actual streaks. Scoopable, salty, sweet, gone.
How it spins
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Whole Milk1 cup
- Heavy Cream0.75 cup
- Sweetened Condensed Milk0.33 cup
- Caramel Sauce0.25 cup
- Sea Salt0.5 tsp
- Caramel Sauce, for Swirlingoptional2 tbsp
Directions
- 1Whisk the milk, cream, sweetened condensed milk, caramel sauce, and sea salt until smooth.
- 2Pour into a Creami pint below the max line, seal, and freeze flat for 24 hours.
- 3Run the ICE CREAM preset, Re-spinning with a little milk if crumbly.
- 4Drizzle the extra caramel into a center well and pulse the Mix-In program briefly for a ribbon.
- 5Sprinkle with a touch more sea salt if desired.
- 6Scoop and serve.
Tips
- Freeze your pint completely solid for the full 16-24 hours, flat on a shelf, so the Creami can shave it smoothly without crumbly patches.
- If your spun result comes out icy or powdery, add a tablespoon of heavy cream and re-spin on the same program for a creamier texture.
- Swirl the caramel sauce through the milk mixture with a butter knife before freezing, creating ribbons rather than mixing it fully smooth.
Variations
- Skip the condensed milk and use an extra half cup of heavy cream plus two tablespoons of sugar for a lighter, tangier version.
- Drizzle dulce de leche instead of caramel sauce, then finish the spun ice cream with a pinch of fleur de sel on top.
FAQ
- Can I use 2% milk instead of whole milk?
- Yes, but your result will be less creamy when you spin it. Use an extra two tablespoons of heavy cream to keep the texture smooth.
- Why did my pint freeze solid but come out crumbly when I spun it?
- Your pint may have been stored upright or not frozen long enough. Freeze it flat for the full 24 hours, and if crumbly, add a small splash of milk and re-spin immediately.
- How long does the spun ice cream stay creamy after I scoop it?
- It'll soften and separate after 10-15 minutes at room temperature, so eat it right after spinning or store leftovers in a freezer container for up to a week.
- Can I make this version with condensed coconut milk instead of regular condensed milk?
- Yes, it works, though the flavor will shift coconutty and the texture may be slightly less dense. Use the same amount and freeze flat as usual.
Nutrition
Per serving · makes about 2 servings · estimated
Ratings & Reviews
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Meet Marty Cole
I'm a home cook who got a little obsessed with the Ninja Slushi and Creami. I test every recipe in my own kitchen on a real machine, dial in the texture, and only post the ones my family actually finishes.
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