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!
Kelsey Barnes 12.20.2013
Wow this looks so yummy! The best ice cream I’ve made was peanut butter ice cream with dark chocolate flecks. But I’m afraid this almost looks better! Thanks for the recipe Kristin and have a great holiday!
Melissa 12.20.2013
I’ve never made ice cream before, but would love to!
Catherine VW 12.20.2013
I have made ice cream… Vanilla only.
Melissa 12.20.2013
Growing up, whenever we would visit my cousins we would make ice cream. The most popular flavor was mint and we would always add food coloring to make the ice cream some abnormal color. Mmmmm, such good memories!
Katie 12.20.2013
We made homemade vanilla ice cream in the electric ice cream maker quite a bit when I was little, because my grandpa loved it. (Now that I’m an adult, I always volunteer to “watch” the ice cream maker because it’s a great excuse to sit on the deck, relax, and have a cold beer.)
Recently, I made toffee. It was my first attempt at making candy, and it was successful!
Brittany 12.20.2013
I’ve never made ice cream before because it’s super intimidating… But you made it look SO good!! I just got a Kitchen Aid mixer for my wedding, but had no idea they did ice cream attachments? Do you add ice?
Sascha 12.20.2013
I tried to make ice-cream without the attachment and it was OK. I am dying to get the attachment though to make it as good as store bought!
Roxy 12.20.2013
This looks so yummy. We made ice cream when I was a kid using an old time ice cream maker. Our arms got tired.
Jackie 12.20.2013
I have never made ice cream before however, with this recipe..wow, I just might give it a try. Thanks…
Katie 12.20.2013
I’ve never made ice cream (travesty)! I recently tackled sourdough, though, and it wasn’t that difficult!
Candy 12.20.2013
I made pumpkin ice cream with coconut milk this fall. Wonderful!
Alissa 12.20.2013
We usually make vanilla and add delicious toppings.
Jen 12.20.2013
I have never made ice cream before. I would love to try this recipe. I LOVE salted caramel mochas!
I have been making lots of soup lately due to the cold weather here in Wisconsin!
Bryn 12.20.2013
Mint cookies and cream last weekend.
Steph 12.20.2013
I have never made ice cream. In high school I used to “make” frozen yogurt all the time by adding brown sugar to plain yogurt and putting it in the freezer. Haven’t tried it since!
Camille 12.20.2013
I often make ice cream. Favorite flavor hands down is salted caramel!
Hayley 12.20.2013
Every day seems to be a cooking challenge these days with a 5 year old developing their own likes and dislikes! Maybe I’ll try to make some ice cream for a special treat…only is veggies are finished first!
Kelley 12.20.2013
I’d like to try making a cinnamon vanilla type ice cream…that amazing flavor that restaurants always seem to serene with their warm desserts that is o-so-delicious!
Sherri@ The Well Floured Kitchen 12.20.2013
I have made ice cream many times, but my favorite is coffee.
Leah 12.20.2013
I have never made ice cream but would love to try