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chocolate caramel ice cream

Chocolate Caramel Swirl No-Churn Ice Cream


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  • Author: Elizabeth Farr
  • Total Time: 10 hours 17 minutes
  • Yield: 6 cups

Description

With luxurious soft chocolate flavor and the bitter sweet edge of caramel, there’s no wrong way to enjoy this ice cream. Your cold brew coffee just might need a scoop.


Ingredients

Scale

Honey Caramel

  • ½ cup granulated sugar (100 g)
  • 2 tablespoons water (30 mL)
  • 1 tablespoon honey (21 grams)
  • 1/8 tsp salt
  • 2 tablespoons heavy cream (30 mL)
  • 1 tablespoon sour cream (30 g)
  • 1 tablespoon butter, cut in pieces (28 g)

Chocolate No-churn ice cream

  • 2 cups heavy cream (473 mL)
  • ¼ cup Dutch process cocoa (20g)
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 14 oz can sweetened condensed milk (414 mL)


Instructions

Make the caramel:

  • Combine the sugar, water, honey, and salt in a small bowl just to moisten the sugar evenly.
  • Pour the sugar into a heavy bottom saucepan. Turn the heat on medium.
  • Whisk the heavy cream and the sour cream together, then place this and the butter near the stove.
  • Cook the sugar until you start seeing color around the edges of the pan.
  • If you notice that the color seems to be in one spot of the pan but not the rest, gently swirl the sugar in the pan. You may also turn the pan around 180 degrees on the burner to even out the heat.
  • Do not stir with a spoon or whisk at this point as you can create sugar crystals and threads you will not be able to incorporate back into the caramel.
  • Do not leave the stove. Once you start seeing color watch carefully. As the sugar begins to color, you’ll notice the bubbles start to slow down considerably.
  • Caramel can go from pale amber to burnt in a few seconds. Start looking for more deep amber color form across the pan. Right at the end of cooking, you should smell just a hint of burnt sugar and you may see a puff of smoky steam. Once you see this, count to 5 and turn off the heat.
  • Have a long whisk handy, then pour in the cream all at once. The caramel will bubble up furiously, so stay back from the steam and whisk furiously until it’s all incorporated.
  • Carefully drop in the butter, then whisk to incorporate it.
  • Pour the caramel into a glass jar or glass measuring cup to cool in the fridge at least 2 hours to cool.

 

Make the ice cream:

  • Chill the bowl you’re using to whip your cream and the beaters for 20 minutes.
  • Line the bottom of a 9″x5″ loaf pan with parchment.
  • Beat the cream, vanilla, salt and cocoa in the chilled bowl until you get stiff peaks.
  • Open up the can of sweetened condensed milk, then drizzle it down the side of the bowl.
  • Use a baking spatula to scrape out all the sweetened condensed milk, then fold the cream and milk together into a smooth, consistent mixture.
  • Warm the caramel to a movable but still thick consistency–about 10 seconds in the microwave.
  • Smooth about half the ice cream into the prepared pan, then drizzle the caramel in loose lines across the top.
  • Scrape the rest of the ice cream into the pan, then drizzle more of the caramel over the top.
  • Drag a knife up and down and zigzagging through the pan to swirl the caramel into the ice cream.
  • Smooth the top, then cover the pan with plastic.
  • Pop the pan in the freezer and freeze overnight, or at least 8 hours.
  • After freezing, you can transfer the ice cream to a freezable, lidded container like a Pyrex or one of the Tovolo tubs. Ice cream is best eaten within 2 weeks.

Notes

Easier: if you’re short on time or don’t want to make the caramel, substitute 1/2 cup of jarred caramel sauce.

  • Prep Time: 7 minutes
  • Additional Time: 10 hours
  • Cook Time: 10 minutes
  • Category: Ice Cream
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 343
  • Sugar: 35
  • Sodium: 148
  • Fat: 20
  • Saturated Fat: 13
  • Unsaturated Fat: 6
  • Trans Fat: 1
  • Carbohydrates: 36
  • Fiber: 0
  • Protein: 5
  • Cholesterol: 66