Chocolate Caramel Ice Cream

There's something magical about the combination of chocolate and caramel. This no-churn chocolate caramel ice cream is the perfect dessert for anyone with a sweet tooth. It’s creamy, rich, and perfectly balanced with sweet and salty flavours. With a few simple ingredients and without an ice cream maker, you can whip up this treat in no time! I have included a quick recipe for the salted caramel too!

I have wanted to try salted caramel ever since I first had Cinnabon’s salted caramel cinnamon roll at an airport outlet in Saudi—that memory stayed in the back of my mind until, during a casual Pinterest scroll, I stumbled upon a salted caramel recipe. Without hesitation, I pinned it and immediately headed to the kitchen to bring it to life!

🥰Why You'll Love This Recipe

This recipe is for you if you’re a fan of the decadent pairing of dark chocolate and salted caramel. It’s rich yet light, indulgent yet simple to make. The combination of smooth chocolate and salty-sweet caramel elevates this dessert to a whole new level. Plus, it’s a no-churn recipe, so no fancy equipment is needed.

🍨Ingredient List

I have included the items for a small batch of salted caramel but you may use what you already have or store-bought.

See the recipe card for quantities.

🥣Types of Equipment Required

• Thick-bottomed saucepan (for caramel)
• Mixing bowl and spatula
• Whisk or electric hand mixer
• Freezer-safe container

🥣Steps to Make This Recipe

It’s incredibly easy to make. Just remember, when preparing the caramel, you absolutely must stay by the stove, watching it like a hawk and ready to act quickly at the perfect moment—it’s worth every second of focus!

Prepare the Salted Caramel

1. Heat sugar in a saucepan until it melts and starts browning.
2. Add butter and whisk until melted.
3. Stir in whipping cream, let it boil for a minute, and then turn off the heat.
4. Add salt, mix well, and allow it to cool completely.

Put Together the Ice Cream

1. Combine cocoa powder, condensed milk, and salted caramel in a bowl.
2. Mix until smooth and well incorporated.
3. Gently fold in the whipped cream until no streaks remain.
4. Transfer to a freezer-safe container and freeze for 6 hours or overnight.

💡Serving Ideas

Scoop your chocolate caramel ice cream into bowls or cones, drizzle with leftover salted caramel, and top with chopped nuts or chocolate shavings. For an extra indulgence, serve alongside a warm brownie or freshly baked cookies.

📖Variations

• Dark Chocolate Salted Caramel Ice Cream: Use dark cocoa powder for a richer flavour.
• Chocolate and Caramel Ice Cream Swirls: Layer the ice cream batter with salted caramel for a beautiful swirl effect.
• Nutty Delight: Add crushed pecans or almonds for crunch.

❄️Storage

Store your chocolate caramel ice cream in an airtight container in the freezer for up to two weeks. Keep leftover salted caramel refrigerated in a jar and warm it slightly before use.

☝️Frequently Asked Questions

🍲More Related Recipes

Looking for other recipes using cocoa powder? Try these:

📖 Recipe Card

Chocolate Caramel Ice Cream

Indulge in this creamy, no-churn Chocolate Caramel Ice Cream, a blend of rich chocolate and luscious salted caramel. With a perfect balance of sweet and salty flavors, this easy-to-make dessert features whipped cream, cocoa, and homemade caramel for a delicious reat everyone will love!

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Freezing Time: 7 hours hours

Total Time: 7 hours hours 25 minutes minutes

Servings: 4 scoops

Calories: 525kcal

Author: Famidha Ashraf

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Ingredients

 

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For Salted Caramel:

• ▢ ½ cup white sugar
• ▢ 45 grams unsalted butter
• ▢ ¼ cup whipping cream, full fat
• ▢ ½ teaspoon salt

For Ice Cream:

• ▢ 3 tablespoon unsweetened cocoa powder
• ▢ ⅓ cup sweetened condensed milk
• ▢ ⅓ cup salted caramel
• ▢ 1 cup whipping cream, full-fat

Instructions

Prepare the Salted Caramel

• Heat the sugar in a thick-bottomed, light-colored saucepan over medium heat. Stir occasionally until the sugar fully melts and turns a rich amber color.
  ½ cup white sugar
• Carefully add the butter cubes and whisk until the mixture is smooth.
  45 grams unsalted butter
• Slowly pour in the whipping cream, stirring continuously. Allow the mixture to come to a gentle boil, then remove it from heat.
  ¼ cup whipping cream
• Stir in the salt, mix well, and set the caramel aside to cool completely before using.
  ½ teaspoon salt

Prepare the Ice Cream Mixture

• In a large mixing bowl, sift the cocoa powder to remove any lumps.
  3 tablespoon unsweetened cocoa powder
• Add the sweetened condensed milk and the cooled salted caramel to the bowl. Whisk everything together until the mixture is smooth and well combined.
  ⅓ cup sweetened condensed milk

  ⅓ cup salted caramel

Whip the Whipping Cream

• Ensure your mixing bowl and whisks are chilled in the fridge for at least 15-20 minutes before you start. Cold equipment helps the cream whip more efficiently. Make sure the whipping cream is also well-chilled, as it whips better when cold.
• Pour the chilled whipping cream into the cold bowl. Use a bowl deep enough to prevent splattering as you whip.
  1 cup whipping cream
• Begin whipping the cream on a medium speed using an electric mixer. Once the cream starts to thicken and you see soft peaks forming, increase the speed to medium-high. Continue until stiff peaks form. This whole process will take anywhere between 3 to 5 minutes.

Incorporate the Whipped Cream

• Gently fold the whipped cream into the chocolate and caramel mixture using a spatula. Take your time to ensure the whipped cream is fully incorporated without deflating it. This step creates the light, airy texture of the ice cream.

Freeze the Ice Cream

• Pour the ice cream mixture into a freezer-safe container, smoothing the top with back of a spoon. Place a piece of parchment paper or cling wrap over the ice cream to prevent ice crystals from forming. Cover with lid and freeze. Freeze for at least 6 hours or, for best results, overnight until the ice cream is firm.

Serve and Enjoy

• When ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
• Scoop into bowls or cones, drizzle with extra salted caramel, and garnish with your favorite toppings like chopped nuts or chocolate shavings. Enjoy this decadent treat!

Notes

• You can refrigerate the leftover salted caramel and warm it up for a few seconds in the microwave whenever you want to use it.
• Drizzle more salted caramel for a richer taste.
• Freeze the ice cream overnight for the best results.

Nutrition Info

Calories: 525kcal | Carbohydrates: 39g | Protein: 4g | Fat: 42g

Course: Dessert, frozen treats

Cuisine: Worldwide

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