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Salted Caramel Ice Cream with Dark Chocolate

Yum, summer time is ice cream time and you should definitely not deny yourself this version. It’s easy and then it has the right balance between the sweet and salty caramel and the bitter, dark chocolate.


1 can (380g) Caramelised milk/Dulce de Leche
150 ml Heavy cream
300 ml Skimmed milk
1 tsp Salt
100 g Chopped 70% chocolate

Heat the dulce de leche and the cream in a pot until the caramel has melted and incorporated with the cream.

Remove the pot from the heat, add milk and salt.

Blend the mixture with an immersion blender, then pass it through a sieve to remove any lumps.

Place the ice mixture in the fridge until completely cool.

Place the mold for the ice cream in the freezer.

Churn the ice cream in the ice cream machine for 40 min.

During the last few minutes, add the chopped chocolate.

Pour the ice cream into the mold, cover with cling film, and place it in the freezer, unless you’re eating it right away.

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