Chocolate No-Churn Ice Cream with Salted Caramel and Hazelnuts
This chocolate no-churn ice cream studded with hazelnuts and swirled with homemade salted caramel is super simple to whip together, throw into a container and pop into the freezer for creamy ice cream whenever you want.
- 2 cups heavy cream
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ¼ teaspoon kosher salt
- ⅓ cup hazelnuts roughly chopped
- ⅓ cup salted caramel plus extra for serving if desired
- ¾ cup Sugar
- ½ cup Heavy cream room temperature
- 4 tablespoon unsalted Butter room temperature
- 2 teaspoon sea salt
Using a stand mixer or hand mixer and large bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, stir together sweetened condensed milk, vanilla, cocoa powder and salt until combined.
Fold the condensed milk mixture into the whipped cream very gently until completely combined.
Fold in the chopped hazelnuts and then swirl in the salted caramel, without mixing in all the way. You should see swirls of salted caramel throughout.
Pour mixture into a loaf pan and drizzle additional salted caramel on top (if desired), swirling with a knife.
Cover and freeze for at least 3 hours before serving. Serve with additional salted caramel if desired.
Place sugar in a large saucepan over medium heat. Once the sugar starts to dissolve, stir until it dissolves completely, 10-15 minutes.
Once sugar has dissolved, stop stirring and cook over medium heat until the sugar turns a deep amber color, about 1-3 minutes. Don’t walk away during this step! It can burn very quickly if you aren’t paying attention.
Immediately add the cubed butter and whisk constantly until the butter is melted. It will bubble up a lot.
Remove the pan from the heat and slowly pour in the heavy cream while whisking constantly. Be careful as it will bubble up again. Continue whisking until the caramel is smooth.
If clumps of sugar remain, place the pan back over medium heat for a couple minutes to melt completely.
Add the salt and whisk until combined.
- Feel free to use purchased salted or regular caramel if you want to skip making it from scratch.
- If making the salted caramel, store remaining caramel in an airtight container (I use a mason jar) in the refrigerator for up to a month. The caramel will thicken considerably while refrigerated. You can warm it up in the microwave for 20-30 seconds for a pourable consistency.
- The ice cream is best served after taking the pan out of the freezer for 5-10 minutes to soften.