Salted Caramel Ice Cream

Date Caramel Ice Cream with Cottage Cheese

This recipe is part of my “Scoopable” series, where I’m recreating my favorite ice cream flavors with a healthy, high-protein twist! I’ve been obsessed with my Ninja Creami for years. It’s truly worth the hype and turns almost anything into the creamiest, best ice cream texture. I often get asked if it’s worth it and I think it 100% is!

And this salted caramel ice cream is one of my family’s absolute favorite flavors to make in it! The sweet, buttery caramel flavor comes from the combination of dates + honey, and then the salt just takes it to another level. I love keeping this recipe on hand in my recipe and adding extra toppings! My kids think it’s real ice cream and have no idea they’re getting a boost of protein and nutrients. And if you don’t have a Creami, then no worries! I’m showing you how to make this with just a simple blender, too. It’s a win-win and the best way to cool off on a hot day! 

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Why You’ll Love This Recipe

• SO Creamy – The ice cream seriously turns out SO thick and creamy! 
• Salted Caramel Flavor – The honey flavor stands out in a good way, giving this salted caramel ice cream recipe summery vibes, and the dates create a classic, buttery, caramel taste. 
• High-Protein + Healthy – Free from refined sugars, additives, or preservatives, a single serving provides 18 grams of protein, fiber, and nutrients, satisfying my sweet tooth without leading to a sugar crash later. 
• Versatile – Feel free to experiment with different mix-ins and toppings, and get creative with serving. (See my suggestions below!) 

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Ingredients

• Cottage Cheese – I use full-fat cottage cheese for the thickest, creamiest, most “ice cream-like” consistency, but any percentage will work. 
• Honey – I love the floral flavor of honey, but you can substitute maple syrup if you prefer a more subtle sweetener. 
• Vanilla – This enhances the sweetness and adds depth. 
• Salt – Boosts the flavor of the rest of the ingredients. 
• Dates – These are key to creating a classic caramel flavor! I prefer Medjool dates, but any will work. Just make sure they’re pitted before you begin. 
• Flaky Salt – Optional but recommended, this is the perfect finishing touch, creating the best sweet and salty contrast. 

How to Make Salted Caramel Ice Cream

This is one of my easiest Creami recipes yet! All you need is a mixing bowl, a blender, a Ninja Creami pint container, and a Ninja Creami. Here’s how to make a Ninja Creami Salted Caramel Ice Cream Recipe: 

1. Soak the dates – Before you begin, soak half of the dates in water. This helps soften them so they’re easier to blend! 
2. Combine – Blend all the ingredients in a blender until smooth. 
3. Freeze – Pour the mixture into a Creami pint container, and freeze overnight. 
4. Blend – Use the “ice cream” setting to blend the pint container. 
5. Prep the remaining dates – In the meantime, soak the rest of the dates. Then, chop them into small pieces. 
6. Add mix-ins – Make a well in the center of the ice cream, and fill it with the chopped dates. Then, run the Creami with the “mix-in” feature, and enjoy! 

Blender Option (No Creami Needed!) 

Don’t have a Creami? No worries! You can still make homemade salted caramel ice cream using a blender. 

1. Soak the dates and blend – Soak the dates as instructed in the recipe card. Then, blend all the ingredients in a blender. 
2. Freeze – Pour the ice cream mixture into an ice cube tray, and freeze until solid. I recommend allowing the ice cream to freeze overnight for the best results, but you can get away with 4-6 hours if needed. 
3. Blend – Transfer the frozen cubes to a high-speed blender or food processor, and pulse until the mixture is smooth and creamy, adding a splash of milk as needed. Fold the chopped date pieces into the mixture, or pulse the blender or food processor just a few times to distribute them. 
4. Serve – Enjoy immediately! 

Tips

• Freeze overnight for the best results. The Ninja Creami works best when the pint is fully frozen solid. If the center is still soft, the texture can turn slushy instead of thick and scoopable. Also, if possible, freeze the pint on a flat surface if possible so that it’s easier to blend. 
• Don’t skip the mix-in step. Mixing in the chopped dates at the end gives the ice cream the BEST chewy caramel bites and adds extra texture throughout.
• Re-spin if needed. If the ice cream looks crumbly after the first spin, add a small splash of milk, and use the “Re-Spin” setting to achieve a creamy consistency. 
• Adjust the sweetness to taste. Medjool dates vary in sweetness, so feel free to add a little extra honey or maple syrup if you prefer a sweeter dessert.

RELATED: Cottage Cheese Ice Cream

Variations

Chocolate Date Caramel Ice Cream. Add 2-3 tablespoons of cocoa powder or a scoop of chocolate protein powder before blending for a chocolate version that tastes like a frozen chocolate caramel shake.

Salted Tahini Date Ice Cream. Blend in 1-2 tablespoons of tahini for a nutty, slightly savory flavor that pairs well with the sweet dates and flaky salt.

Peanut Butter Caramel. Add a few spoonfuls of natural peanut butter before freezing, then swirl extra peanut butter into the finished ice cream for a sweet and salty combo.

Brown Butter Flavor. Stir in a little browned butter before freezing to give the ice cream a warmer flavor. 

Maple Pecan Version. Use maple syrup instead of honey, and mix in toasted pecans for a flavor combination that tastes like pecan pie ice cream.

Chocolate Chip Date Ice Cream. Add semi-sweet, milk chocolate, or dark chocolate chips during the mix-in stage for extra deliciousness. 

Banana Caramel Twist. Blend in half of a ripe banana for extra sweetness and a soft, creamy texture similar to banana nice cream.

Serving Suggestions 

I typically just eat my salted caramel ice cream straight from the pint, adding an extra drizzle of honey and a dash of flaky sea salt. Or, if I’m sharing, I scoop it into bowls or cones and set out toppings like caramel sauce, chopped nuts, coconut flakes, chocolate sauce, chocolate chips, or whipped cream.

If you want to get creative, try spooning the ice cream over almond flour waffles or between protein cookies to make ice cream sandwiches! 

How to Store

Store unblended pints in the freezer for 1-2 weeks. Then, you can quickly blend them when you’re ready to serve!

Or, if you have leftover blended ice cream, store it in an airtight container in the freezer for up to 1 week. Use the “Re-Spin” function, adding a small splash of milk, to blend the ice cream again if it looks a little crumbly. 

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• Healthy Pumpkin Ice Cream
• Greek Yogurt Ice Cream
• Brownie Batter Ice Cream 
• Pistachio Cottage Cheese Ice Cream
• Lemon Ice Cream
• Vegan Salted Caramel & Chamomile Ice Cream 

More Ways to Use Cottage Cheese

• Cottage Cheese Pancakes
• Cottage Cheese Muffins
• Cottage Cheese Cinnamon Rolls
• Cottage Cheese Pumpkin Cheesecake
• Cottage Cheese Protein Brownies
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