No-Churn Chocolate Caramel Ice Cream: A Perfect Flavor Duo
Enjoy decadent, homemade chocolate caramel ice cream with this delicious easy recipe! You can make this the day before your event with just a few ingredients.
Welcome, dear readers, to what I like to call the “Olympics of Indulgence,” where our champions – chocolate and caramel – come together in a no-churn ice cream extravaganza.
Today we’re diving spoon-first into the decadent world of chocolate caramel ice cream. So, buckle up your sweet tooth; it’s about to go on a delightful ride.
On one side, we have chocolate – the dark, rich soul of desserts. On the other side, there’s caramel – sweet, buttery, and complex.
Combine these two, and you don’t just get a dessert; you get a summer dessert legend.
This recipe is for all my fellow ice cream lovers who don’t own an ice cream maker or simply can’t be bothered with the whole churning saga.
As you take that first bite, let the flavors of chocolate and caramel dance around your palate. This is not just a treat; it’s an experience.
So, are you ready to embark on this journey of no-churn delight? To create something so sinfully good, it should probably come with a warning label? Grab your ingredients, and let’s get mixing!
This ice cream is great with an extra drizzle of caramel and some shaved chocolate on top.
Your ice cream will have the best flavor if enjoyed as soon as it’s ready, but it can last for several weeks or months if you store it properly.
Pressing plastic wrap against the surface helps prevent freezer burn (in addition to putting a lid on the top).
Get the printable recipe for this treat below:
Chocolate Caramel Ice Cream
Ingredients
- 3 cups heavy whipping cream
- 1/4 powdered sugar
- 14 oz sweetened condensed milk 1 can
- 1/3 cup Dutch process cocoa powder
- 1/2 cup caramel sauce
- 1 tsp sea salt
Instructions
- Use an electric hand mixer to whip the cream and powdered sugar in a large mixing bowl. Start on a low speed and increase the speed as the cream thickens until it begins to form soft peaks.
- Gently fold in the condensed milk, cocoa powder, and half of the caramel sauce using a large spoon or spatula. Gently fold the mixture until no dry clumps of cocoa powder remain and the ingredients are homogenous.
- Pour the ice cream mixture into a large plastic container or a 9×5 inch loaf pan. Drizzle the remaining caramel over the top Cover with plastic wrap. Freeze for at least 5 hours, or overnight.
- Allow to thaw slightly before dishing up with an ice cream scoop.
Nutrition
Did you enjoy this dessert recipe? Let me know in the comments! Also check out these other delicious ice cream recipes:
Candy Corn • Chocolate • Chocolate Cherry • Honey Lavender • Raspberry • Peppermint
