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!
Julie 12.29.2013
i make a really great vanilla ice-cream that i like to dress up with strawberry syrup, or caramel, or crushed candy, before freezing!
Leona G 12.29.2013
I’ve never made ice cream but do have the kitchenaid bowl. Feeling inspired after this post. I did make my first pie from scratch this thanksgiving.
sarah 12.29.2013
I have made coffee ice cream with my daughter!
Shannon 12.29.2013
https://twitter.com/channynn/status/417308772193685504
Cathy 12.29.2013
I have a Kitchenaid ice cream maker, and have only tried it once. i made vanilla ice cream, which didn’t turn out so well. I like Kristens idea of placing the ice cream in a separate dish and refreezing. I’m pretty certain I will be using her recipe as soon as I remove my ice cream maker from out of the freezer.
David 12.29.2013
I made a gluten/dairy free peanut butter cookie dough ice cream that was delicious!
Susan P. 12.29.2013
Tweeted: https://twitter.com/orchidlady01/status/417179120955432960
Susan P. 12.29.2013
In the 1960s when I was little, everyone in the family would take turns cranking the ice cream maker until our arms felt like they would fall off! My grandmother had all kinds of recipes for ice cream and our favorite was strawberry with freshly picked strawberries.
Mary 12.28.2013
I made ice cream with my Kindergarten class using an ice cream “ball”. Since we were learning about Balls and Ramps during our science unit, it was a perfect time to incorporate science with making ice cream! We just put the ingredients in the ice cream maker ball, roll it around the circle so all of this kids get a turn, and ta-da…..ice cream! It’s become a yearly event and the kids love it!
Anne 12.28.2013
I tweeted about your ice cream and this giveaway:
https://twitter.com/NotherAnneOther/status/417141805583302656
Anne 12.28.2013
I have indeed made ice cream. I have an ice cream maker, but I don’t use it nearly enough. The best flavor I’ve made yet was Nutella with Frangelico–divine.
My ice cream challenge will be to make some using a custard base, but that will have to wait until warmer weather. It’s below zero out my door tonight!
Tracy Spangler 12.28.2013
I tried to make orange sorbet once, but it came out more like orange slush…. Oh, kick the can vanilla too!
Heather Dawn 12.28.2013
Tweet – https://twitter.com/mypadawans/status/417125055932678144
Heather Dawn 12.28.2013
No, I haven’t tried to make my own ice cream before. I do now, though!
Katie 12.28.2013
I tweeted!
https://twitter.com/bellab211/status/417123015801839617
Katie 12.28.2013
I made chocolate frozen yogurt this weekend from a recipe I found that uses greek yogurt, so delicious!
Carrie C. in VA 12.28.2013
yes I do make ice cream in my cuisinart ice cream maker. i would like to try this recipe!
Kerry 12.28.2013
tweeted: https://twitter.com/KerryBishop/status/417119035969396737
Malissa W 12.28.2013
Tweeted! https://twitter.com/malissalwood/status/417115481753927680
Malissa W 12.28.2013
Just tried vanilla before, definitely need to expand my flavors!