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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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!
Jasmina 12.20.2013
Goodness…that looks delicious! I’ve had the Starbucks’ drink, but I think it would be an amazing ice cream flavor! I’ve never attempted to make ice cream myself, but I might try out this recipe.
Elizabeth @ Positive Change 12.20.2013
My tweet about the giveaway!
https://twitter.com/PostiveChanges/status/414037692758761472
Sarah 12.20.2013
I’ve made frozen yogurt in my teeny, hand cranked ice cream maker. Tasted great but only made about a pint!
Jen 12.20.2013
I have never made homemade ice cream because honestly until now I never realized it was possible to do without a specific attachment!
Brie @ Entrée the Giant 12.20.2013
I’ve never attempted to make ice cream before, but this recipe is MIGHTY convincing, IGE!
PS – I have an ice cream making, too. Shame on me, right?!
Susanna S. 12.20.2013
Love making ice cream! Homemade is always better :)
Elizabeth @ Positive Change 12.20.2013
YUMMY! When I make homemade ice cream I love to make plain o’ vanilla ice cream! With extra vanilla! But this looks super yummy!
Jennifer 12.20.2013
I haven’t made ice cream since my days in Girl Scouts (yup, shaking ingredients in a plastic bag with ice), but I do love my KitchenAid and would love to give it a try!
Christine 12.20.2013
I’ve never made ice cream before, but I have a whole pinterest board full of ice cream recipes to try when I finally get a mixer and the ice cream attachment. I’m hoping to get enough gifts cards for Christmas to be able to buy one!
ashley @ sunnysideshlee.com 12.20.2013
tweet link:
https://twitter.com/shlee83/status/414036271942492160
Katie @ Talk Less, Say More 12.20.2013
I remember once as a kid making ice cream but it’s been a REALLY long time. Now, my goal would be to make a dairy-free ice cream that doesn’t make me feel like it’s a dairy-free version.
Katie 12.20.2013
I once made merlot icecream that was terrible! There is a company in NY that makes it and I thought I could make it at home…not so much!
Stephanie 12.20.2013
I made a mint ice cream a while ago, it was delish!
Kelly 12.20.2013
I’ve never made homemade ice cream…but the ice cream attachment for the Kitchenaid mixer is on my Christmas list!
claire sandbothe 12.20.2013
We make vanilla ice cream in our white mountain all the time. But i can never break out to different flavors! Thanks for the inspiration. This kitchenaid attachment looks very useful.
ashley @ sunnysideshlee.com 12.20.2013
i have never made ice cream before, although the salted chocolate sounds amazing. we recently had our first go at oreo balls – what a mess but so delicious!
Kelsey 12.20.2013
I once made vanilla bean ice cream at camp. It was the old fashioned kind which you put in baggies and toss around until mixed (which ALWAYS ends up breaking and you’re doused with cream and salt). Your version sounds MUCH easier and way less messy. I’m excited to give it a try!
Jessica 12.20.2013
Girl Scout cookie ice cream. It is delicious!
MissPinkKate 12.20.2013
I made a turkey breast on Thanksgiving! It was so good :D
Stacie 12.20.2013
I have only made boring vanilla, although it was delicious!