Sea salt caramel cheesecake ice cream is a delicious dessert. It combines gooey caramel with rich cheesecake in a creamy treat – a perfect match.

I make ice cream all the time. I make all different flavors. I don’t post recipes very often because I just mix and taste as I go.

This week I made sea salt caramel cheesecake ice cream. It was divine.

This recipe does take some prep work since you need caramel and graham crackers. But the end result is worth it.

This can be made gluten free by using gluten free graham crackers, pumpkin spice graham crackers or soaked gluten free graham crackers.

If you really want to put a tasty spin on it try gluten free chocolate grahams!!

You can also swap coconut milk for the heavy cream. I have not tried making the caramel dairy free, but I bet you could!

Lots of egg yolks makes sea salt caramel cheesecake ice cream extra rich, just like real cheesecake.

Caramel and cheesecake are a match made in heaven. Now you can enjoy them together in one delicious dessert.

This post is linked to Fat Tuesday and Real Food Wednesday.

Sea Salt Caramel Cheesecake Ice Cream

1/2 cup salted caramel (divided)
1 cup graham cracker pieces (whole wheat, soaked,  sourdough, gluten free or soaked gluten free)
3 cups heavy cream (preferably raw)
4-5 egg yolks
1/4 cup honey
1/4 cup maple syrup
1/4 tsp. sea salt

Blend cream, egg yolks, honey, syrup, salt and 1/4 cup caramel. Taste for sweetness/caramel flavor and add more honey, maple syrup or caramel if necessary. It should be a little overly sweet.

Process in an ice cream maker. One minute before the ice cream is done add the graham cracker pieces.

Transfer the ice cream to a shallow freezer safe container. Gently swirl in dollops of the remaining 1/4 cup caramel (so it is still visible/not mixed in).*  Freeze until solid.

*You can also add fudge swirls, chocolate chips and/or chopped crispy nuts for turtle cheesecake ice cream. Or you can freeze chunks of homemade cheesecake and add them as well.