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!
Susan Kozak 12.20.2013
I have made vanilla ice cream in an old ice cream maker and it was so LOUD! I would love to win this!
Teddi 12.20.2013
i’ve made homemade ice cream with coworkers for summer parties- ice cream makers are big around here (Central PA). But, I’ve only ever made vanilla. It’s still delicious, but not Salted Caramel Hot Chocolate!
Jacki 12.20.2013
I made ice cream twice (vanilla and once with strawberry chunks) in the ice cream maker my husband bought me for my birthday. This was after I told him that I was limited my stops to Culvers only to the days the flavor was strawberry pie! Does he feel it is less of a temptation if I have to make it myself?
Holly 12.20.2013
The last ice cream I made was cherry chocolate chip!
Kacie Lewis 12.20.2013
I have a kitchen aid ice cream maker and I love it. I try to make dairy free ice cream.
Melissa S. 12.20.2013
I have never made my own ice cream, but it is on my bucket list!
Rosie 12.20.2013
Yes! I make ice cream often, I have an ice cream maker. I’ve made everything from vanilla (one of my favorites) to triple ginger, to alternative style ice creams made with cashew butter. I don’t have any one favorite. When I’m making it just for me, I often use frozen banana and almond butter and add candied orange peel (I make it myself). I like to use organic ingredients and the highest quality dairy it makes all the difference!!!
Nina @ Too Hottie for That Body 12.20.2013
I have never made ice cream at home… Well, that is a lie actually. I made some ice cream in a bag in 6th grade during science class but the bag broke and the salt leaked into my yummy concoction. Salted Caramel Hot Chocolate flavored it was not.
Regina 12.20.2013
I love to make fresh peach ice cream in the summer.
Libby Bouma 12.20.2013
The last time I made ice cream was when I was in preschool and used a tin coffee can and rolling it on the floor back and forth between my friends. I now have a KitchenAid and would LOVE to have the gift card to purchase the ice cream attachment to try this delicious recipe!
LauriM 12.20.2013
I recently attempted to make an Angel Food Cake for the first time. It didn’t turn out, but I’m going to try again!
Laura 12.20.2013
I’ve never made ice cream but if I was going to this would be the first recipe I’d try!!!
Ashley 12.20.2013
We have an ice cream maker and my favorite flavor is s’mores!
Anne 12.20.2013
My husband and I LOVE the Ben & Jerry’s recipe book. We’ve made quite a few from there, but I think our favorite is Mint Oreo!
Jennifer 12.20.2013
Peppermint ice cream!
Rachel 12.20.2013
I just made your blueberry muffin tops this morning…delish!
Devon McCarty 12.20.2013
Would love it to make delicious things like THIS!
Erin 12.20.2013
My brother makes homemade chocolate ice cream every Christmas and Thanksgiving. I have never made it but it is delicious!
ErikaMC 12.20.2013
I’ve never made ice cream myself but my friend had an ice cream maker and it was the best ever – just good ol’ vanilla with chocolate syrup. Mmm.
Kerri 12.20.2013
I’ve never made my own ice cream, but the words “salted caramel” made me stop in my tracks and want to read more. Yum!