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!
Navigating the Mothership 12.20.2013
I received an ice cream maker years ago and have yet to make any! I really need to get on that because my kids would love the process and the final product.
jean 12.20.2013
Never made ice cream but love to.eat other people’s homemade ice cream
Julie 12.20.2013
While I’ve always been too terrified to attempt homemade ice cream at home, this just might be enough to encourage me to overcome that fear!
Maureen 12.20.2013
I have not made Ice cream. I have made recently an Angel Food cake. That was something I always wanted to try.
Would love to make ice cream at some point.
Holly 12.20.2013
I haven’t ever made homemade ice cream…but I have ALWAYS wanted to!
Nicole 12.20.2013
Vanilla ice cream as a sixth grade science project :)
Andrea 12.20.2013
I’ve made ice cream the old-fashioned way, but never with a mixer. Might have to try this one soon!
SherryC 12.20.2013
We used to have the old fashion churn ice cream maker. It was a lot of work, however the ice cream was delicious.
kimi 12.20.2013
we’ve made old school homemade vanilla with the old crank ice cream maker. then we cover in in toppings of course. my grandmother-in-law loves calling chocolate syrup ‘liquid dope’. it cracks me up.
Jen Opgenorth 12.20.2013
I would love to try this ice cream recipe! I have a Kitchen Aid Mixer, but not the ice cream maker attachments. This would be the ultimate yummy treat to make for my four little kiddos! Pick me, pick me! :)
Chelsea 12.20.2013
I’ve never made ice cream before, but I recently tried out a recipe for making my first apple crumble! :)
Robin Flores 12.20.2013
I just got an ice cream maker this summer and I had so much fun perfecting my families favorite vanilla bean and my new fav, peanut butter froZen yogurt
Erin 12.20.2013
I’ve never made ice cream, but love taking on baking challenges (various cakes & breads)
Laura T 12.20.2013
Making ice cream seems waaaaaaaaaay too intimidating!
Jami 12.20.2013
I once made ice cream in elementary school the old school way buy rolling an old tin coffee can filled with salt and ice back and forth with another student! :)
Angela Y 12.20.2013
The only “ice cream” I have made is from frozen bananas. Delicious! :)
Jeanne G 12.20.2013
I made nutmeg ice cream for Thanksgiving and served it with my pumkin bars. It was yummy!
Val 12.20.2013
Our amazing local ice cream shop sometimes makes a cinnamon ice cream, made with coconut milk. I’ve been wanting to figure out how to make it, because getting to eat it once or twice a year is not enough!
Mary 12.20.2013
Cant go wrong with Vanilla! :)
Alexis 12.20.2013
LOVE kitchenaid and i have been obsessed with this mixer since i was tiny because my parents had one and i loved it. would love to have one of my own :)