Description

A simple, kid-friendly no-churn salted caramel ice cream with dark chocolate swirls that requires no ice cream maker. This recipe creates a rich, restaurant-quality dessert perfect for family memories.

Ingredients

Scale

1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, cubed and room temperature
½ cup (120ml) heavy cream, warmed
1 teaspoon flaky sea salt
2 cups (480ml) heavy whipping cream, cold
1 cup (120g) confectioners’ sugar, sifted
2 teaspoons vanilla extract
½ teaspoon salt
6 ounces (170g) dark chocolate bars (60-70% cocoa), chopped

Instructions

Line a small bowl with parchment paper or a silicone mat for the caramel.
In a medium saucepan over medium heat, melt the sugar without stirring, swirling occasionally until it turns deep amber (5-7 minutes).
Carefully add the cubed butter; stir constantly until melted and incorporated.
Slowly pour in the warm heavy cream while stirring; the mixture will bubble. Stir until smooth.
Remove from heat and stir in the flaky sea salt. Pour into the prepared bowl and cool to room temperature, then refrigerate for at least 30 minutes until thick but pourable.
In a large mixing bowl, combine the cold heavy cream, confectioners’ sugar, vanilla, and salt.
Using an electric mixer on medium-high speed, beat until stiff peaks form.
Gently fold the chopped dark chocolate into the whipped cream using a spatula, folding from the bottom up to maintain airiness.
Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides.
Spread half of the chocolate-chunk cream into the bottom of the pan.
Drizzle half of the cooled salted caramel over the cream and gently swirl with a knife to create ribbons.
Add the remaining cream on top, drizzle with the rest of the caramel, and swirl again to create marbled patterns.
Cover the pan tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight.

Notes

Keep all equipment and cream cold for best whipping results. If the caramel hardens in the fridge, microwave for 10 seconds to soften. Let ice cream sit on the counter for 5-10 minutes before scooping for easier serving. For dairy-free, substitute heavy cream with chilled coconut cream and butter with vegan butter.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice or scoop
Calories: 380
Sugar: 32
Sodium: 120
Fat: 24
Saturated Fat: 15
Carbohydrates: 35
Fiber: 1
Protein: 4

Keywords: no-churn ice cream, salted caramel, dark chocolate, kid-friendly dessert, homemade ice cream, summer treats, easy dessert