This chocolate caramel ice cream is the best chocolate ice cream ever. It's no-churn, and you have the option to gussy it up like I did with a fig swirl, or any swirl your heart desires!
2ozsemi-sweet or bittersweet chocolate(chips or chopped)
2teaspoonsvanilla extract
¼teaspoonsalt
For the Optional Swirl
¾cupfig jam or jam of choice
Instructions
Put the can of sweetened condensed milk in a large pot and fill with water so it's covered by about an inch.
Bring to a boil, partially cover the pot, and reduce the heat to maintain a low boil.
Boil for 1 1/2 hours.
Remove the can from the water using tongs and let sit out at room temperature to cool until just warm.
Place the chocolate chips or chopped chocolate in a heat-proof bowl.
Combine the heavy cream and cocoa powder in a sauce pan. Over medium heat, whisk until the cocoa powder is all mixed in with the cream. Heat until steaming it reaches a bare simmer, whisking occasionally.
Pour the cream over the chocolate and let sit a minute.
Whisk until the chocolate is melted.and smooth.
Whisk in the caramelized sweetened condensed milk, vanilla and salt and chill until cold.
Pour the base in your mixer bowl. Attach the whisk attachment and whisk until the base is about the consistency of thick cake batter or very soft peaks.
Pour into your freezer-safe container. Press plastic wrap down on the surface of the ice cream and freeze for at least 8 hours before scooping and enjoying.
For the Optional Swirl
Layer in 1/4 of the whipped base and top with about 3 tablespoons of fig jam or spread of your choice.
Repeat with 3 more layers of whipped base and 2 more layers of jam. Run a knife through the ice cream a few times if you want. Press plastic wrap directly on the surface of the ice cream and freeze at least 8 hours before scooping.
Notes
Nutritionals based on 12 servings with the fig swirl included. Please use the nutritional information as a guide and not as gospel.