Dark Chocolate and Sea Salt Caramel Swirl Ice Cream

by Allison @ Alli 'n Son on July 14, 2011

Oh sweat heavenly chocolate. This may just be the best ice cream I’ve ever tasted. It doesn’t even compare to chocolate brownie fudge swirl ice cream that I’ve been craving ever since the weather turned warm. This doesn’t even compare to the best ice cream shoppe ice cream that I’ve ever had.

There is nothing on earth that I can compare this to. It’s heavenly.


To. Die. For.

And yet none of these adequately describes what this ice cream tastes like.

I think only a picture will do it justice.

Making Homemade Ice Cream

See. I told you it was good.

Thank you July, for being National Ice Cream month, or I never would have been inspired to make my own ice cream. I’ve been wanting to do this for months now, but sadly I don’t own an ice cream maker. I was forced to borrow one. I know, can you believe it???

It was so totally worth it though. So totally worth it. I only wish that I had made more, because after sharing it with my sisters, their kids, my mom and her boyfriend, and the three greedy mouths in my house, there was hardly any left. I mean, I only had like 3 bowls of this stuff before it was gone.

Dark Chocolate Sea Salt Caramel Ice Cream

Can you hear me crying just a little in my empty bowl?

Good thing July is only half over. I still have plenty of time to make more ice cream. And make it I will.

Dark Chocolate and Sea Salt Caramel Swirl Ice Cream

Dark Chocolate and Sea Salt Caramel Swirl Ice Cream

Dark chocolate. A touch of sea salt. And loads of caramel. Could this be the perfect ice cream recipe?


    Ice Cream
  • Heaping 1/2 cup unsweetened dark cocoa powder
  • 3 cups half and half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 1 cup and 2 tablespoons granulated sugar
  • 2 teaspoons pure vanilla extract
  • Sea salt caramel {recipe below or a jar of your favorite caramel sauce}
  • Sea Salt Caramel Sauce
  • 4 tablespoons unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup half-and-half
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • Instructions


    Ice Cream
  1. In a medium mixing bowl whisk together the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Set aside.
  2. In a medium saucepan over medium heat whisk together the dark chocolate cocoa powder and 1 cup of the half and half. Slowly add the remaining half and half and the heavy cream. Bring the mixture just to a simmer {not boiling}, stirring occasionally, and remove from the heat.
  3. To temper the egg/sugar mixture very slowly, in small amounts, add about 1/3 of the half and half mixture. Adding the hot mixture VERY slowly is key to tempering your eggs, instead of scrambling them. Pour in the rest of the half-and-half mixture and return the entire mixture to the saucepan and place over low heat. Continue to cook, whisking frequently, until the mixture thickens slightly and coats the back of a spoon {the mixture will reach a temperature of 170 to 175 degrees F}. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator, cover and store for at least 4 to 8 hours. I let mine to sit overnight.
  4. Pour into an ice cream maker and process according to the manufacturer's directions. Once finished, stir in as much or as little sea salt caramel as you like {I use about half of the recipe below}. Place in the freezer to continue to harden.
  5. Sea Salt Caramel Sauce
  6. In a medium saucepan over medium-low heat, mix together the butter, brown sugar, half and half, and sea salt. Cook while whisking gently for 5 to 7 minutes, until thicker. Add the vanilla extract and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold. Caramel will continue to thicken as it cools.


Ice Cream inspired by Alton Brown Caramel adapted from The Pioneer Woman.

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