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.
8 hr 30 min
Ingredients - Caramel Sauce
Directions - Ice Cream
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.)
Add the condensed milk and whisk until incorporated.
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.
Directions - Caramel Sauce
Add sugar and water into a saucepan over medium-high heat. Do not stir until sugar dissolves and starts bubbling. Once the mixture starts bubbling, gently stir the mixture and turn the heat down to medium-low.
Let it cook until the mixture reaches a deep amber colour (this takes 6-8 minutes). Keep an eye on it so it won’t burn.
Remove the pan from the heat and slowly pour the warm cream, whisking continuously until the cream has been incorporated. (Be very careful as the caramel might bubble.)
Add in the butter and whisk until incorporated.
Pour the caramel sauce into a jar and warm it up before serving.
Directions - To Serve
Scoop the ice cream into serving bowls.
Pour the caramel sauce on top.
Sprinkle it with flaky salt.