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!
Heather McDonald 12.24.2013
I’ve never made ice cream in my kitchen aid mixer, but now I’m going to try it out!! Thanks for the recipe. Yum!!
Brandi 12.24.2013
Tweeted here: https://twitter.com/NKOTBgal4ever/status/415488924169949186
Brandi 12.24.2013
I love making ice cream. My favorite flavor to make is cinnamon. It’s delicious!
Krista 12.24.2013
I’ve made strawberry ice cream every summer. Delicious!
Carrie tupper 12.24.2013
I made strawberry ice cream last week, it was delicious.
Leslie 12.24.2013
I have made vanilla bean ice cream once before
Mary K 12.24.2013
Love Chocolate peppermint ice cream at Christmas time!
Kathy 12.24.2013
I grew up with homemade ice cream and my dad hand cranking it on my grandma’s porch. Then we used the electric ice cream makers and now I have the counter top kind that I use to make vanilla and banana homemade ice cream. I’d love to win! I have a Kitchen Aid stand mixer that I love, but don’t have the ice cream attachment.
Christina Brundick 12.24.2013
yes,made rocky road all the time in my old machine,lost it in a move
Kimberly 12.24.2013
That ice cream looks delicious! The only time I’ve made ice cream is back in the day in school when we had to shake the rock salt with the ingredients to get it cold enough.
Cheryle B 12.23.2013
I made ice cream in my cuisinart ice cream maker once. My husband loves key lime pie so I decided to make him key lime pie ice cream for his birthday. I used my kitcheaid mixer with the juicer attachment to juice 20 fresh key limes. Oh my, that was a job! Took about 40 minutes to get 1/2 cup of juice. Won’t do that again but, I have to tell you, that ice cream delicious!
Hector Octavio 12.23.2013
I’ve made before ice cream in a ziplock bag. It was OK. I would like to try making some with a KitchenAid. Thank you for the giveaway!
Robin 12.23.2013
I have never made ice cream…I am quit intimidated by the thought of it plus I can have cream. MAYBE one day I will venture into it using coconut cream/milk instead which I can have. This salted caramel ice cream has me drooling though!!
Eric W 12.23.2013
I once made vanilla ice cream in a bag… oh man that was work.
Jordan Esbeck 12.23.2013
I have never made homeade ice cream, but would love to try dark chocolate and raspberry! I could use the gift card to buy a mixer so I can make it:)
Carrie 12.23.2013
I have never made ice cream, but I think I need to try this recipe for sure for my next cooking challenge
Alycia 12.23.2013
Tweeted:
acartwrightmorell at gmail dot com
Alycia 12.23.2013
I’ve never made ice cream before – but I attempted creme brulee recently which I was so scared to do for some reason.
Mary Jenkins 12.23.2013
You evil genius! This recipe is decadent, and I must try this ice cream. I have only made ziploc bag ice cream (It was a bust, and I tried to make soy ice cream when I was vegan (I think it pushed me back to dairy!)
Liza @ Views From the 'Ville 12.23.2013
Entry #2 – my tweet: https://twitter.com/LMC502/status/415280025613516800