Best ice cream ever. Salted caramel sauce is the base for this ice cream, which is filled with caramel swirls and chocolate chunks.
Salted Caramel Chocolate Chunk Ice Cream
Yields: 46 oz.
Prep Time: 30 min (includes time to make salted caramel sauce)
Churn Time: 30 min
Cool Time: 24 hours
- 16 oz. half-and-half
- 8 oz. heavy cream
- 16 oz. caramel sauce, divided
- 6 oz. semi-sweet chocolate chunks (approximately 1 cup)
- In a medium bowl with a spout, combine the half-and-half, heavy cream, and 12 oz. caramel sauce.
- Refrigerate until 40 degrees Fahrenheit or preferably overnight.
- Remove from the refrigerator and whisk.
- Turn on the ice cream maker and pour in the mixture. Freeze according to the instructions.
- Once the ice cream has finished churning, leave the ice cream maker on and slowly pour in the remaining caramel sauce. This will swirl the caramel throughout.
- Fold in the chocolate chunks.
- Place in an airtight container and freeze until firm.
I first had salted caramel ice cream at Kilwins. Now, I absolutely LOVE ice cream… all kinds. I usually go for cookies and cream or cookie dough or rocky road, but as I perused the menu something caught my eye. A board with their top ten flavors – and salted caramel was #1. How can you pass up the #1 ice cream flavor?! And so I tried it. And my life was changed forever.
A year after my first experience with the wonderfulness of salted caramel ice cream, my world was turned upside down. My dear friends from church told me about a salted caramel ice cream sold at Publix. That’s right. Publix. Which is 5 minutes from my house. And that was the day salted caramel ice cream settled into my freezer and never left.
And so when I decided to work on an ice cream recipe, it seemed fitting to try my hand at salted caramel. And then add chocolate because it’s my fav. #nevertoomuchchocolate
The ingredient list today is very short! Heavy cream, half-and-half, salted caramel sauce, and semi-sweet chocolate chunks.
Add the half-and-half to a medium bowl with a spout (this will prove very very useful later on).
Then add the heavy cream.
And finally the salted caramel sauce! Only add 12 oz. (1.5 cups) here – we will save the rest for later. I usually make this ice cream right after preparing the caramel sauce. But you can also prepare it in advance and store it in the fridge. You may need to heat it up a bit until it’s pourable.
Then whisk everything until combined.
Cover the ice cream with plastic wrap and store in the refrigerator. Before we can churn this ice cream, the temperature has to go down to 40 degrees Fahrenheit (this will prevent large ice crystals from forming when it’s churned). If you can wait, I recommend leaving this ice cream base in the fridge overnight.
Once the base is ready, give it a quick whisk. Turn the ice cream maker on and pour the base inside (see, how handy that spout is now?). Allow the ice cream to churn based on the manufacturer’s instructions.
Soon the ice cream will go from this:
Once done, drizzle in the remaining salted caramel sauce while the machine is still running. This will create swirls of caramel in the ice cream.
Turn off the machine and fold in the chocolate chunks.
Place in a container and freeze until firm.
FINALLY. Ice cream time!
I hope you enjoy this ice cream! I’d love any requests for future ice cream creations 🙂