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!
Stephanie @ My Freckled Life 12.23.2013
We purchased a cuisinart ice cream maker last year, and absolutely LOVE it!! We actually have not made ice cream with it yet (I know!), but we’ve made several different batches of frozen greek yogurt, which I absolutely love in the summertime!
Jennifer 12.23.2013
Oh yes, I have made homemade ice cream. It is a must during the Iowa summers! We use an old fashioned machine where you have to continually add ice and salt. With the below zero temps we are having I dream of summer…and ice cream!
Danielle 12.23.2013
I have made homemade icecream before. We have made vanilla and mint chocolate chip. I bought a ice cream maker last year and I love it, but I always forget to put the bin in the freezer.
Jordan Williams 12.23.2013
I have only made homemade vanilla ice cream but I’d love to try to make the salted caramel hot chocolate! It looks amazing!
Jordann 12.23.2013
I’ve made icecream many times! Love that homemade flavor, you can’t beat it! That is, of course, as long as you follow the recipe properly! I made vanilla icecream this summer for a family gathering and added the salt instead of sugar! Oops! Maybe the salted caramel chocolate recipe will be a little better!
Emily Asaro 12.23.2013
I have never attempted homemade ice cream but this post sure has tempted me to wanting to try this method, I would also try to make the salted hot chocolate ice cream and instead of using ice cream salt or kosher salt i would use pink himalayan salt it is better for you.
Kristi 12.23.2013
I haven’t made ice cream since I was a little girl…with an old fashion mixer that we all took turns turning. So fun! This looks so much easier though. The recipe looks amazing!
Jessica Fales 12.23.2013
Yes please!
Kelly K 12.23.2013
I have never made homemade ice cream before because I don’t have an ice cream maker, but now I might try the hand-churned version of this recipe. The last challenge I took on was making old-fashioned fudge, and I’m so glad I did! It turned out perfect!
Pia 12.23.2013
I have a kitchen aide ice cream maker and have made many ice cream flavors. My favorite so far has been chai, but this will probably quickly replace that as my favorite.
loyri halliburton 12.23.2013
I made avocado ice cream with coconut milk and pumpkin ice cream with maple syrup and coconut milk.
Betsy 12.23.2013
I love making coconut milk icecream! My son will love this recipe! Thanks IGE.
Wendy Moeller 12.23.2013
I made cookie dough ice cream just last week…. YUM!!
Jennifer 12.23.2013
https://twitter.com/JennTheGypsy/status/415182663956176896
Here is my tweet, not sure if it got into the other comment or not, so I’ll just leave it again :)
Jennifer 12.23.2013
I am getting a mixer for Christmas, will definitely have to try this!
Jamie 12.23.2013
THIS SOUNDS DELICIOUS! Didn’t know about the KitchenAid attahment.
Cheyenne Schweikert 12.23.2013
I’ve made homemade mint chocolate chip ice cream with fresh mint.
Sandy 12.23.2013
I used to make fresh peach ice cream in our hand-crank freezer — until the recipe was lost in a move. This hot chocolate recipe sounds downright decadent, and I can’t wait to try it.
Rachel (Harmonious Homestead) 12.23.2013
We make custard ice cream around 4th of July every summer.
Cristina 12.23.2013
I have made ice cream once (vanilla) but honestly it wasn’t that fun because we have one of those old ice cream machines where you have to keep adding ice and it’s a pain.