Chocolate Caramel Ice Cream
No churn homemade ice cream with pronounced chocolate caramel flavor. You would need no more than three main ingredients for the recipe. Do not miss this decadent vegan ice cream.
Ice cream without ice cream machine
When making homemade ice cream, using an ice cream machine ensures the final result's creaminess and avoids the formation of water crystals. However, ice cream machines are not that common for the average household. The lack of an ice cream machine should not stop you to make your own homemade ice cream. There is a workaround for the usage of the ice cream machine.
This recipe calls for a secret and very important ingredient - condensed milk. In our case, this is coconut condensed milk that we prepare from scratch. What is the magic of using condensed coconut milk in this ice cream recipe, you may ask? The condensed milk helps make the ice cream smooth and creamy. It prevents the formation of crystals. And in our recipe, it also adds flavor.
Do you want more ice cream ideas? Check out these delicious Mint Popsicles.
Coconut condensed milk
Our coconut condensed milk is prepared by reducing full-fat canned coconut milk. Coconut sugar is added to make the sticky consistency of the condensed milk. The more reduced the coconut milk, the more pronounced the caramel flavor. As described below, 45 minutes are enough to prepare the coconut condensed milk. However, if you are looking for a more intense caramel flavor, I would recommend letting the coconut milk simmer further (another 15 minutes or even longer). The coconut sugar in this recipe gives it a nice caramel flavor.
In this recipe, you cannot replace coconut sugar with a liquid sweetener. You can, however, use other types of sugar. Please keep in mind that in such a case the caramel flavor of the ice cream is not guaranteed.
There are only three main ingredients for this ice cream and the preparation is slightly long but definitely easy. As mentioned, you would need no ice cream machine or any other fancy equipment.
400 ml full-fat coconut milk
50 g coconut sugar
100 g dark chocolate*
3 g vanilla
Coconut condensed milk:
First, let us prepare the coconut condensed milk. In a pot, combine 200 ml of coconut milk and 50 g of coconut sugar. Place the pot on the stove.
Let the mixture boil, then lower the heat and let it simmer.
Once the mixture has reduced its volume to about a half, i.e., in approximately 45 minutes, remove the mixture from the heat and bring it to room temperature.
Once at room temperature, place the milk in the fridge for about an hour.
The condensed milk should thick and sticky.**
Transfer the rest of the coconut milk into a pot on the stove. Heat it to a stage when it is about to boil.
Cut half of the chocolate into small pieces.
Once hot, pour the coconut milk over the chocolate pieces, wait for 2 minutes, and mix well until all chocolate is melted.
Let this ganache come to room temperature before adding the coconut condensed milk that you have prepared.
Mix well the ganache and the condensed milk (by hand or using a mixer).
Transfer the mixture to a container and freeze for as least 6 hours.
When ready to serve, take the chocolate out of the freezer and let it thaw slightly until you prepare the chocolate cover.
For the chocolate cover, you simply need to melt the remaining chocolate over a bain-marie.
Scoop out some of the ice cream and cover it with the melted chocolate.
There you go - a simple way to prepare a super chocolatey ice cream without the need for an ice cream machine. Enjoy this super delicious, decadent, and refreshing treat!
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* I used dark chocolate with 80% cacao solids.
** You have the option to let it simmer for more than 45 minutes and reduce it further. In such a case, the condensed milk would have a more pronounced caramel flavor.