No-Churn Chocolate Chip Ice Cream With Caramel Sauce

10 mins Prep Time

10 mins Cook Time

Written By

Tara Omidvar

With summer on the horizon and the weather heating up, it's officially ice cream season! If you've never tried whipping up your own batch of ice cream for the simple reason you don't have an ice cream maker -- don't fret! This simple but delicious no-churn chocolate chip ice cream with caramel sauce will have you wondering why this is your first time making your own batch of everyone's favourite summer treat. Made with local dairy, this ice cream will definitely be your go-to summer dessert.

Sponsored by Dairy Farmers of Ontario.

Ingredients

Ice Cream

2 cups local heavy cream (35% whipping cream)
1 can (300 mL) sweetened condensed milk
1 1/2 cups dark chocolate (chocolate chips or roughly chopped chocolate bar)

Caramel Sauce

2/3 cups granulated sugar
1/8 cup water
1/3 cup local heavy cream (35% whipping cream, warm)
2 tablespoons local unsalted butter
Flaky sea salt, to serve

Directions

Ice Cream

3 Steps

Step 1

In the bowl of a stand mixer, add the heavy cream and whisk until stiff peaks form. (Alternatively, you can whisk the heavy cream by hand, but it takes longer to form.)
Step 2

Add the condensed milk and whisk until incorporated.
Step 3

Gently fold the chocolate chunks into the mixture. Transfer the mixture into a loaf tin or a container. Wrap it tightly and freeze for 6-8 hours or overnight.

Caramel

5 Steps

Step 1

Add sugar and water into a saucepan over medium-high heat. Do not stir until sugar dissolves and starts bubbling. Once mixture starts bubbling, gently stir the mixture and turn the heat down to medium-low.
Step 2

Let it cook until mixture reaches a deep amber colour (this takes 6-8 minutes). Keep an eye on it so it won’t burn.
Step 3

Remove the pan from the heat and slowly pour the warm cream, whisking continuously until cream has been incorporated. (Be very careful as the caramel might bubble.)
Step 4

Add in the butter and whisk until incorporated.
Step 5

Pour the caramel sauce into a jar and warm it up before serving.