Homemade ice cream is a treat for anyone, especially when the hot weather bogs you down. But the journey is just as important as the result. Making the ice cream is half the fun.
But sometimes rock salt, or ice cream salt as it is sometimes marketed, is tricky to find. That’s okay!
The best substitutes for rock salt when making ice cream are Kosher salt, Himalayan pink salt, Maldon sea salt, and table salt. It is also possible to make homemade ice cream without salt, so there’s a solution for everyone here.
Below are the four best salts that you can use instead of rock salt. They’re listed in order of best to worst, so go for the salt you have that’s mentioned first.
Rock Salt Substitutes
Kosher salt doesn’t contain any additives, such as iodine, just like rock salt. Also, kosher salt has no caking agent. This means it won’t chunk up and leave salty clumps while the rest of your ice melts.
All this makes it a highly recommended substitute for rock salt when making homemade ice cream.
Use half as much kosher salt as your recipe calls for rock salt. So, if you need 3 tablespoons of rock salt, use 1½ tablespoons of kosher salt.
Himalayan Pink Salt
Next up is Himalayan pink salt. This salt comes in many shapes and sizes. If you use himalayan pink salt, look for the kind with the biggest grains of salt available.
A fun perk of himalayan pink salt is the flavor impact it can have on your ice cream. The mineral content where the salt is from can add a specialty flavor that you can’t manufacture with any other ingredient.
Use the same amount of himalayan pink salt as your recipe calls for rock salt. Use 1 tablespoon of himalayan pink salt for every teaspoon of rock salt.
Maldon Sea Salt
On many fronts, maldon sea salt is really similar to kosher salt. What lands it further down here is that it can be a little pricey. So, if you have to decide between maldon sea salt and kosher salt, give your wallet a break.
Just like kosher salt, maldon sea salt doesn’t contain additives like iodine. This makes it a good replacement choice. Usually used as a finishing salt, maldon sea salt has a fancy flair.
Because it is designed to give a finish texture and flavor flourish, it’s quite valuable, which will definitely give your ice cream a good flavor.
Use half as much maldon sea salt as your recipe calls for rock salt. If your recipe needs 2 tablespoons of rock salt, use 1 tablespoon of maldon sea salt.
Table salt is a last resort here. Finishing last on this list, table salt works in a pinch. If you can, use a pinch of a different salt.
Table salt is much finer, and has additives that might not help the flavor of your ice cream. It’s not the end of the world if you use table salt. It works, and ice cream is still cream.
Much stronger and finer, use ⅓ the amount of table salt as your recipe calls for rock salt. If your recipe calls for 3 tablespoons of rock salt, use 1 tablespoons of table salt.
Homemade ice cream is a treat whenever and however you make it. Be sure to check your ingredient list, and know that the salt is not the defining factor.
Have fun shaking those cold, cold bags! The salt is really only there to freeze your fingers a little more. The sweetness makes it all worth it, though.