This post may contain affiliate links. Please read our disclosure policy.
This Double Chocolate Caramel Ice Cream is deeply chocolatey, sinfully rich and 100% decadent. There is caramel sauce in the ice cream and swirled throughout like a silky caramel river with little bits of chopped chocolate taking it to the next level.
To me summer is ice cream. Ice cream is summer.
Ice cream on cobbler, ice cream on pie, ice cream on shortcake, ice cream mounded up and topped with ALL THE THINGS!
Tbh ice cream is a yearlong obsession. The frozen bowl portion of my ice cream maker takes up prime real estate in my freezer all year round, but in the summer I have to fight even harder to keep the ice cream demons at bay.
Last year my boyfriend and I got into quite the little habit of eating late night ice cream and raspberry sorbet.
It’s safe to say my beach body didn’t make an appearance last year! Lol Good thing I work in a kitchen where a beach body is not necessary.
This Double Chocolate Caramel Ice Cream is the velvety, rich chocolate ice cream of your dreams.
It’s like a one way ticket to chocolate heaven.
And if that’s not somewhere you want to be then we can’t be friends.
Imma let you in on a little secret…come close…
I’ve never had better chocolate ice cream than this. Not ever. The key is adding melted chocolate at the end after the anglaise has been removed from the heat.
And the immersion blender.
You wanna look like the kitchen badass we both know you are? Bust out the immersion blender like a pro. You’ve got this.
Next stop chocolate caramel heaven.
Ps – You can use this Caramel Sauce recipe to make this ice cream but I also have a caramel sauce video tutorial!!!
Double Chocolate Caramel Ice Cream
Ingredients
- 2 cups whole milk
- 1 ½ cups heavy cream
- ½ t kosher salt
- 1 cup sugar
- 5 egg yolks
- 8 oz bittersweet chocolate melted & cooled (I used Ghirardelli 60%)
- 1 ½ teaspoons vanilla
- ½ cup Caramel Sauce
Instructions
- Pre-freeze your ice cream maker’s freezer bowl at least 24 hours ahead!
- In a large, heavy-gauge saucepan whisk together the milk, cream, most of the sugar, and salt. Place over medium heat and bring just to a boil, stirring occasionally.
- In a medium bowl, whisk together the egg yolks and remaining sugar. Whisk until mixture is thick and a pale yellow.
- Temper the Egg Yolks: Add ¼ cup of the boiling cream mixture slowly to the egg mixture while constantly whisking. Once that has been incorporated, add another ½ cup of the cream mixture in a steady stream while whisking. Add the egg yolk mixture to the sauce pan with the remaining cream mixture. Stir constantly with a spatula or wooden spoon until the mixture thickens and it coats the back of the spoon or reads 180°F on an instant read thermometer. It will hold a line when you draw your finger through it. This took approximately 5 minutes. Do not let the mixture boil.
- Remove from heat, whisk or immersion blend in the melted chocolate, vanilla and caramel sauce.
- Pour into a large bowl, cover the surface with plastic wrap, refrigerate at least 5 hours or until cold. Overnight is best. The mixture will be thick like pudding.
- Place your container to hold the ice cream in the freezer. Turn on the ice cream maker and pour the cream mixture into the moving, frozen bowl. Churn 25-30 minutes or until the ice cream is soft and creamy. It will look like soft serve. Add the extra caramel sauce and chocolate chunks to your machine at the very end.
- Place the ice cream in the container, cover and refrigerate 2 hours or more.
I made this for a second time today. I add chopped peanut butter cups to the ice cream. It turned out fabulous!
Hi Adam! Thanks for commenting, so glad you enjoyed! ????
Hi! A question – in the instructions you say to add chopped chocolate but I don’t see chopped chocolate listed in the ingredients, just melted chocolate> How much should I use. Also, is the 1T.. of Caramel sauce the extra sauce you say to add at the end with the chopped chocolate? Thank you!! Can’t wait to try!!
Hi Janet! Sorry about that! I added it in to the recipe and updated the post, so you should see it now. It was about 1/4 cup but it really is however much you want! I can see why the caramel sauce measurement is confusing. The 1/2 cup +1 T is to get a volume equivalent of my weight measurement that went into the ice cream base (175g). It doesn’t include the extra I added at the end. I think I forgot to put the add-ins in the recipe and that is the root of the problem here. I really apologize. It should be all fixed now. ~Lindsey
This recipe looks so yummy, and thanks for the tips it really helped :))
OH. MY. GAWD.
I need need need this lusciousness!
Xoxoxox! You do for sure!
Wow i really impressed this video. thank you so much.
You are most welcome! Thanks!
Lindsey! You’re back! and you’re lower back with a vengeance I see. This ice cream appears and sounds splendid. strikes a chord in my memory of our ice cream escapade down in the town a couple of years ago. Do you supply? Say a pair hours north to the Saratoga place?
Haha! I am back! Ice cream is awfully hard to deliver!
Lindsey! You’re back! And you’re back with a vengeance I see. This ice cream looks and sounds incredible. Reminds me of our ice cream escapade down in the city a couple of years ago. 🙂 Do you deliver? Say a couple hours north to the Saratoga area?
Here I am!!! I’m trying at least 🙂 I still go get Ample Hills ice cream occasionally because sometimes only a scoop of gooey butter cake ice cream will do amiright? When are you guys coming back!?! It has been far too long – plus you must be craving Ample Hills now!