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!
Servings: 4 scoops
Calories: 525kcal
Ingredients
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
Calories: 525kcal | Carbohydrates: 39g | Protein: 4g | Fat: 42g
