I talk a lot when I’m nervous. Like, ramble to the point where I look back and sigh, really, Kristin? REALLY? Networking events makes this introvert sweat – I never know what’s going to come out of my mouth!
While I’m never nervous typing to you, I feel like I’m on the cusp of an incredibly wordy, word-vomit post because I’m just so excited about this recipe for Salted Caramel Hot Chocolate Ice Cream. I’ll try to come to a happy place in the middle for you though. You’re welcome.
Here’s the deal: KitchenAid recently challenged me to COOL DOWN HOT CHOCOLATE and make a homemade hot chocolate ice cream recipe with my KitchenAid Artisan Stand Mixer. Ben got me this baby, gosh, 4 or 5 years ago and it is an absolute work horse. I use it for everything from mixing up cakes and muffins, to making whipped cream, and now churning homemade ice cream, gelato, and sorbet. (Don’t mind my plaid PJs!)
Now, you might think the season that shall not be named is not the best time of year to make homemade ice cream, but I beg to differ. When you’re snuggled into your couch on a chilly, blustery night, perhaps with a fire roaring in front of you, a scoop of cold ice cream can be Heavenly in the cozy warmth.
KitchenAid sent me their Ice Cream Maker Attachment to complete the challenge, which affixes to the base of the stand mixer and produces soft-consistency ice cream, and I knew exactly what flavor of ice cream I’d be making when it showed up on my doorstep. Salted Caramel Hot Chocolate Ice Cream.
Have you ever had Starbucks’ Salted Caramel Hot Chocolate? (If not, get in your car and drive straight to the nearest store for a fix.) This hot chocolate ice cream tastes exactly like it! Intensely chocolaty, thick and creamy, with a salted caramel twist. Buttery smooth and decadent.
The reason I’m loving this recipe so much, besides the mind-melting (har) flavor is because it’s Philadelphia-style ice cream vs French-style which means you don’t need to make an egg custard for the ice cream base. If you can heat ingredients in a saucepan – you can make this ice cream. Also because while my KitchenAid Stand Mixer and Ice Cream Maker Attachment made whipping up this ice cream very easy, you don’t need either to make it. I’ll show you!
Start by collecting all your ingredients. Many of them are fridge and pantry staples (granulated sugar refused to join the group photo, FYI.)
First add 2 cups heavy whipping cream, 1 cup 2% milk, and 1/4 cup each sugar and cocoa powder to a large saucepan over medium heat.
Next add 1/2 teaspoon coarse sea salt (look for this in the bulk bins if you don’t want to buy an entire container.) The sea salt is what takes this ice cream over the top. That slightly salty bite is perfect to cut the richness. Whisk the ingredients together then bring to a simmer, stirring every so often.
Meanwhile get your chocolate ready. Mmm…chocolate. You’ll need 4oz bittersweet chocolate, chopped finely.
And 1 King-size Caramello Bar. This bar is serving double duty to both amp up the chocolate factor and provide sweet caramel flavor to the ice cream.
Add the chopped bittersweet chocolate and Caramello bar squares to the ice cream base then whisk until melted. It helps to kind of crush the Caramello squares to get ’em going.
Once the chocolate has melted, remove the pan from the heat then stir in 1 teaspoon vanilla.
Now you could certainly drink the hot chocolate at this point (guilty,) but since we’re making ice cream we need to cool it down. Pour the mixture into a large glass bowl then place a sheet of plastic wrap directly on top to prevent a skin from forming. Refrigerate until completely chilled, 4-6 hours, or overnight.
The result is a thick and ultra-decadent mixture that has the consistency of pudding. YUM.
Alas, our final goal is ice cream, so pop the mixture into the Ice Cream Maker Attachment and proceed according to package instructions.
Once the mixture is ready, scoop it into a shallow dish, cover with another sheet of plastic wrap, and then freeze until hardened a bit, 2-3 hours.
Finally, scoop then savor the Salted Caramel Hot Chocolate Ice Cream!
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Salted Caramel Hot Chocolate Ice Cream
Description
Salted Caramel Hot Chocolate Ice Cream tastes like Salted Caramel Hot Chocolate. Thick, luxurious, ultra-decadent - and no ice cream maker required!
Ingredients
- 2 cups heavy whipping cream
- 1 cup 2% milk
- 1/4 cup sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon coarse sea salt
- 4oz bittersweet chocolate, finely chopped
- 1 King-sized Caramello Bar (2.7oz)
- 1 teaspoon vanilla
Directions
- Whisk together heavy whipping cream, milk, sugar, cocoa powder, and sea salt in a large saucepan over medium heat. Bring to a simmer, whisking every so often. Add bittersweet chocolate and Caramello bar, crushing squares slightly with fingers, then whisk until melted and smooth. Remove pan from heat then stir in vanilla.
- Pour mixture into a large glass bowl then place saran wrap directly on top to prevent a skin from forming. Cool slightly then place in the refrigerator to chill completely, 4 hours or overnight. Freeze according to your ice cream maker's instructions.
- If making without an ice cream maker: Pour chilled ice cream base into a large glass bowl or in the bowl of your electric mixer then place in the freezer until the sides have begun to freeze, 45-60 minutes. Using a whisk, hand-held mixer, or electric mixer, mix ice cream on low speed until smooth. Scrape sides then place back in the freezer and repeat mix/scrape process until ice cream is thick, 4-5 rounds (I needed 4.) Scoop into a shallow dish then place plastic wrap on top and freeze for 2-3 hours or until firm. Hand churned is best when consumed within 2 days.
Notes
Inspired by A Beautiful Mess.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This was my first attempt at making homemade ice cream and I was THRILLED with how it turned out. Such a treat, and I loved the cold twist on a hot drink.
Now, as promised, you CAN make ice cream without an ice cream maker. Here’s how you do it:
- Pour the chilled ice cream base into a large glass bowl or in the bowl of your electric mixer then place it in the freezer until the sides begin to freeze, 45-60 minutes.
- Next, using a whisk, hand-held mixer, or electric mixer, mix the ice cream on low speed until smooth. Scrape the sides then place the bowl back into the freezer and repeat the mix/scrape process until the ice cream is thick, 4-5 rounds (I needed 4.)
- Scoop the ice cream into a shallow dish then place a piece of plastic wrap on top and freeze for 2-3 hours or until firm. Hand churned is best when consumed within 2 days.
Enjoy!
Kristin D 12.20.2013
I’ve made two ice cream recipes that i frequently go back to – a strawberry ice cream recipe from Paula Deen that uses sweetened condensed milk and a tin roof sundae recipe that is ahhh-mazing, but kind of a pain for having to chocolate dip all the peanuts. I don’t have an ice cream maker, though – that would make things much easier!
Amy 12.20.2013
Oh my, two of my faves – salted caramel & chocolate ice cream together!! Years ago we were on a big ice cream making kick – our favorite that we did was blueberry ice cream made with fresh Maine wild blueberries.
Lara 12.20.2013
Love!! I need this, I <3 icecream!
Andrea 12.20.2013
I’ve never made ice cream but I made a molten chocolate lava cake that I was pretty proud of!
Shani 12.20.2013
I made ice cream once. It was by hand when I was little at girl scout camp. Still remember the taste!
Alexandra 12.20.2013
I’ve never made ice cream, but I was gifted the Kitchen Aid attachment for my wedding. I can’t wait to put it to use. I recently made 200+ Christmas Cookies for the first time and it was so fun!
Michelle B. 12.20.2013
I’ve only made ice cream once – we made vanilla the coffee can way when I was younger. It was fun – I’d love to make it more often!
Heather @ What Does She Do All Day? 12.20.2013
I love making ice cream! I bought the KitchenAid ice cream maker attachment when it first came out and have been making lots of homemade ice cream ever since! I actually just picked up the ingredients to make a batch of peanut butter ice cream this week!
Rebecca @ Strength and Sunshine 12.20.2013
Ive made hand cranked ice cream with ice and salt when on the outside of the churner when I was really little. It was the best vanilla ice cream ever :)
ashley 12.20.2013
i love plain homemade vanilla ice cream
Lori H 12.20.2013
I haven’t made ice cream – it seemed intimidating! When I was younger, my grandfather would hand-crank the best ice cream ever.
Bri 12.20.2013
I’ve made oreo ice cream and frozen yogurt before. Both were delicious!
Leslie 12.20.2013
Making homemade ice cream is a big deal for us when the family gets together, but my dad insists on vanilla, just like his uncle always made for us. It’s great, but I’d love to try something chocolate!
Crystal E. 12.20.2013
Just made vanilla ice cream last night. Make peanut butter cup flavored tonight.
Lisa Brown 12.20.2013
tweet https://twitter.com/LuLu_Brown24/status/414001977375203329
jslbrown_03 at yahoo dot com
Lisa Brown 12.20.2013
I am better with my cooking challenges, have not overcome them; I do not like cooking and have to motivate myself to do it. I keep recipes about and buy gadgets that will help make it easier and fun, if you can call cooking fun :)
jslbrown_03 at yahoo dot com
Laura 12.20.2013
My favorite homemade ice cream to make is vanilla with fresh strawberries or peaches! Thanks!
Esther 12.20.2013
I made a green tea ice cream before that was an epic failure! I’ll have to try again with my kitchen aid.. Here’s the tweet:
Ariel 12.20.2013
This ice cream looks amazing! Would love to have the attachment to make some at home!
Jessica 12.20.2013
I remember making hand-churned ice cream at family reunions when I was a kid! Homemade ice cream is wonderful in the middle of the hot, humid Midwest summers.