This Double Chocolate Caramel Ice Cream is deeply chocolatey, sinfully rich and 100% decadent. There is caramel sauce in the ice cream and swirled throughout like a silky caramel river with little bits of chopped chocolate taking it to the next level.
To me summer is ice cream. Ice cream is summer.
Ice cream on cobbler, ice cream on pie, ice cream on shortcake, ice cream mounded up and topped with ALL THE THINGS!
Tbh ice cream is a yearlong obsession. The frozen bowl portion of my ice cream maker takes up prime real estate in my freezer all year round, but in the summer I have to fight even harder to keep the ice cream demons at bay.
Last year my boyfriend and I got into quite the little habit of eating late night ice cream.
It’s safe to say my beach body didn’t make an appearance last year! Lol Good thing I work in a kitchen where a beach body is not necessary.
This Double Chocolate Caramel Ice Cream is the velvety, rich chocolate ice cream of your dreams.
It’s like a one way ticket to chocolate heaven.
And if that’s not somewhere you want to be then we can’t be friends.
Imma let you in on a little secret…come close…
I’ve never had better chocolate ice cream than this. Not ever. The key is adding melted chocolate at the end after the anglaise has been removed from the heat.
And the immersion blender.
You wanna look like the kitchen badass we both know you are? Bust out the immersion blender like a pro. You’ve got this.
Next stop chocolate caramel heaven.
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking
Wanna Ice Cream All Summer Long? Let me help…