Enjoy decadent, homemade chocolate caramel ice cream with this delicious easy recipe! You can make this the day before your event with just a few ingredients.

Welcome, dear readers, to what I like to call the “Olympics of Indulgence,” where our champions – chocolate and caramel – come together in a no-churn ice cream extravaganza.

Today we’re diving spoon-first into the decadent world of chocolate caramel ice cream. So, buckle up your sweet tooth; it’s about to go on a delightful ride.

On one side, we have chocolate – the dark, rich soul of desserts. On the other side, there’s caramel – sweet, buttery, and complex.

Combine these two, and you don’t just get a dessert; you get a summer dessert legend.

This recipe is for all my fellow ice cream lovers who don’t own an ice cream maker or simply can’t be bothered with the whole churning saga.

It’s for those who want to dive into the deep end of dessert-making without putting on the swimming gear – metaphorically speaking.

Now, I won’t lie to you. The hardest part of this recipe is the waiting. Waiting for your dessert to freeze is a true test of patience and willpower.

chocolate ice cream with caramel in a bowl

As you take that first bite, let the flavors of chocolate and caramel dance around your palate. This chocolate ice cream with caramel is not just a treat; it’s an experience.

So, are you ready to embark on this journey of no-churn delight? To create something so sinfully good, it should probably come with a warning label? Grab your ingredients, and let’s get mixing!

Making No Churn Ice Cream

You’re going to make this treat in a few simple steps. Scroll to the bottom for the recipe, or get a few frequently asked questions before that. Enjoy!

What does no churn ice cream mean?

No churn means that you’re not going to use an ice cream maker. An ice cream maker keeps the ingredients turning over so that while your dessert is chilling, no ice crystals form (and it remains soft).

With no churn you’ll still be stirring the ingredients with a mixer, but there is no churning process required. I love it because – easy.

Is no churn ice cream real ice cream?

Yes, because no churn uses heavy cream (along with other ingredients). Ice cream is basically sugar and frozen cream, so no churn qualifies, at least in my book.

*Make sure to use good quality ingredients this recipe. I recommend high quality, fresh dairy products and good quality sauces and powders for the best results.

Have fun and enjoy the process of creating delicious frozen treats! Here’s what you’re going to need for this chocolate caramel ice cream.

Ingredients

3 cups heavy whipping cream
1/4 powdered sugar
14 oz can sweetened condensed milk
1/3 cup Dutch process cocoa powder
1/2 cup caramel sauce
1 tsp sea salt (you can use regular salt too)

Tips and Thoughts for This Recipe

I like to use Dutch process cocoa powder because of the rich, dark flavor it gives the ice cream. This pairs wonderfully with the sweetness of the caramel sauce.

This ice cream is great with an extra drizzle of caramel and some shaved chocolate on top.

If you plan to make a lot of ice cream, invest in some reusable containers. They make freezing easy.

chocolate caramel ice cream recipe on a spoon

Your ice cream will have the best flavor if enjoyed as soon as it’s ready, but it can last for several weeks or months if you store it properly.

Pressing plastic wrap against the surface helps prevent freezer burn (in addition to putting a lid on the top).

ice cream with caramel and chocolate in cones

Get the printable recipe for this treat below:

Chocolate Caramel Ice Cream

Enjoy chocolate ice cream with caramel anytime you want with this super simple recipe. Whip it up the day before with just a handful of ingredients!

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Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings: – 8 servings

Ingredients

3 cups heavy whipping cream
1/4 powdered sugar
14 oz sweetened condensed milk 1 can
1/3 cup Dutch process cocoa powder
1/2 cup caramel sauce
1 tsp sea salt

Instructions

[mv_schema_meta name="Whip the Cream and Powdered Sugar"]Use an electric hand mixer to whip the cream and powdered sugar in a large mixing bowl. Start on a low speed and increase the speed as the cream thickens until it begins to form soft peaks.
[mv_schema_meta name="Add Cocoa, Condensed Milk, and Caramel"]Gently fold in the condensed milk, cocoa powder, and half of the caramel sauce using a large spoon or spatula. Gently fold the mixture until no dry clumps of cocoa powder remain and the ingredients are homogenous.
[mv_schema_meta name="Freeze the Ice Cream"]Pour the ice cream mixture into a large plastic container or a 9×5 inch loaf pan. Drizzle the remaining caramel over the top Cover with plastic wrap. Freeze for at least 5 hours, or overnight.
[mv_schema_meta name="Thaw Slightly Before Serving"]Allow to thaw slightly before dishing up with an ice cream scoop.