TasteToronto | No-Churn Chocolate Chip Ice Cream With Caramel Sauce

No-Churn Chocolate Chip Ice Cream With Caramel Sauce

Easy

No-Churn Chocolate Chip Ice Cream With Caramel Sauce

No-Churn Chocolate Chip Ice Cream With Caramel Sauce

Method

Ice Cream 3 Steps

  • Step 1

    In the bowl of a stand mixer, add the heavy cream and whisk until stiff peaks form. (Alternatively, you can whisk the heavy cream by hand, but it takes longer to form.)

  • Step 2

    Add the condensed milk and whisk until incorporated.

  • Step 3

    Gently fold the chocolate chunks into the mixture. Transfer the mixture into a loaf tin or a container. Wrap it tightly and freeze for 6-8 hours or overnight.

Caramel 5 Steps

  • Step 1

    Add sugar and water into a saucepan over medium-high heat. Do not stir until sugar dissolves and starts bubbling. Once mixture starts bubbling, gently stir the mixture and turn the heat down to medium-low.

  • Step 2

    Let it cook until mixture reaches a deep amber colour (this takes 6-8 minutes). Keep an eye on it so it won’t burn.

  • Step 3

    Remove the pan from the heat and slowly pour the warm cream, whisking continuously until cream has been incorporated. (Be very careful as the caramel might bubble.)

  • Step 4

    Add in the butter and whisk until incorporated.

  • Step 5

    Pour the caramel sauce into a jar and warm it up before serving.

To Serve 4 Steps

  • Step 1

    Scoop the ice cream into serving bowls.

  • Step 2

    Pour the caramel sauce on top.

  • Step 3

    Sprinkle it with flaky salt.

  • Step 4

    Enjoy!

Tags:

Dairy Farmers of Ontario

Best Ice Cream Recipes

No-Churn Ice Cream

No-Churn Chocolate Chip Ice Cream With Caramel Sauce

Easy

No-Churn Chocolate Chip Ice Cream With Caramel Sauce

Tara Omidvar
written by

Tara Omidvar

No-Churn Chocolate Chip Ice Cream With Caramel Sauce

Yields:

Serves 6

Prep Time:

0 hours 10 mins

Inactive Time:

8 hours 0 mins

Cook Time:

0 hours 10 mins

0.0

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American

Sweets

Ingredients

Ice Cream

  • 2 cups local heavy cream (35% whipping cream)

  • 1 can (300 mL) sweetened condensed milk

  • 1 1/2 cups dark chocolate (chocolate chips or roughly chopped chocolate bar)

Caramel Sauce

  • 2/3 cups granulated sugar

  • 1/8 cup water

  • 1/3 cup local heavy cream (35% whipping cream, warm)

  • 2 tablespoons local unsalted butter

  • Flaky sea salt, to serve

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Method

Ice Cream 3 Steps

  • Step 1

    In the bowl of a stand mixer, add the heavy cream and whisk until stiff peaks form. (Alternatively, you can whisk the heavy cream by hand, but it takes longer to form.)

  • Step 2

    Add the condensed milk and whisk until incorporated.

  • Step 3

    Gently fold the chocolate chunks into the mixture. Transfer the mixture into a loaf tin or a container. Wrap it tightly and freeze for 6-8 hours or overnight.

Caramel 5 Steps

  • Step 1

    Add sugar and water into a saucepan over medium-high heat. Do not stir until sugar dissolves and starts bubbling. Once mixture starts bubbling, gently stir the mixture and turn the heat down to medium-low.

  • Step 2

    Let it cook until mixture reaches a deep amber colour (this takes 6-8 minutes). Keep an eye on it so it won’t burn.

  • Step 3

    Remove the pan from the heat and slowly pour the warm cream, whisking continuously until cream has been incorporated. (Be very careful as the caramel might bubble.)

  • Step 4

    Add in the butter and whisk until incorporated.

  • Step 5

    Pour the caramel sauce into a jar and warm it up before serving.

To Serve 4 Steps

  • Step 1

    Scoop the ice cream into serving bowls.

  • Step 2

    Pour the caramel sauce on top.

  • Step 3

    Sprinkle it with flaky salt.

  • Step 4

    Enjoy!

Tags:

Dairy Farmers of Ontario

Best Ice Cream Recipes

No-Churn Ice Cream

No-Churn Chocolate Chip Ice Cream With Caramel Sauce