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!
Meg 12.20.2013
I made vanilla ice cream a long time ago when I was in 2nd grade. It took a while but it was delicious!
Lindsey @ Sweet Simplicity 12.20.2013
My MIL gifted us with an icecream maker and my favorite to make is butterfinger!
Casey 12.20.2013
I’ve never made ice cream, but I definitely need to!
Rachel S. 12.20.2013
I have made vanilla and a double chocolate.
Gina 12.20.2013
My mom swears she made ice cream with us as kids (with her Kitchen Aid mixer!), but I don’t remember it. I’d be willing to try to make ice cream for my daughter who has many allergies (that way I could control the ingredients.) I’d love to make a chocolate peanut butter flavor – maybe with peanut butter cups inside!
Shanna 12.20.2013
I’ve only made ice cream in a bag with the kids I work with, but I would love to make something a little more advanced!
Leslie S 12.20.2013
We love to make ice cream in the summer for the children’s birthday parties! It depends on whose party it is as to which flavor we make though ;)
Sommer 12.20.2013
I made vanilla ice cream once – the hand churn method.
Michelle Naomi 12.20.2013
I have never made ice cream and I don’t know how that’s possible!! Lately I’ve been making lots of cookies and I’m going to experiment with your mini s’mores pies this weekend
Kate 12.20.2013
I’ve never made ice cream, but I have to try this now! Last night I made Swedish meatballs–recipe from a real Swede! Husband loved the hearty recipe, but man it was full of butter.
Linda 12.20.2013
I’ve never made ice cream, but yours looks delicious!
Lynne 12.20.2013
The only time I made ice cream was in Girl Scouts (I was in Brownies). We a coffee can back and forth to mix it up!
Amber Shannon 12.20.2013
Homemade ice cream is above my skill level because I tried once and it was super runny. However I DID try to make homemade fudge recently, and that ended up too hard. Alas, I was not meant to create delicious desserts beyond cookies.
Kathleen 12.20.2013
I’ve never made ice-cream, but I am attempting to make my first pie from scratch (crust, lattice, filling, etc) for my family’s Christmas dinner!
Cassidy 12.20.2013
This looks delightfully decadent. Yum!
Deirdre 12.20.2013
I have never made ice cream, but my biggest cooking challenge was cooking Christmas dinner last year for 12 people (for the first time)!
Alison w 12.20.2013
I recently cooked with tempeh! It was delicious!!
JulieA 12.20.2013
I have made a cheesecake ice cream, with different fruit flavors. I’ve also made a dark chocolate and a vanilla. I’ve even tried frozen yogurts, but that has been met with varying success.
Erin 12.20.2013
I would love to make ice cream for my husband and our little boy. I am also pregnant with our second child and have the ultimate sweet tooth right now!
Kelsey 12.20.2013
The only time I have ever made ice-cream was when I was in elementary school – we learned how to make it with ice salt and cream by shaking it in plastic baggies…. I must say this looks a lot more delicious! Ice cream is good any time of the year :)