Dark Chocolate And Salted Caramel Ice Cream / No Churn


I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was a revelation. Because it perfectly captures the essence of my favourite candy bar – Snickers. I think I’ve just made the best chocolate ice cream I’ve ever made. Well, it’s more than just chocolate ice cream. It’s dark and dreamy, buttery and caramel-y. There’s bitter bits of dark chocolate, crushed toasty peanuts, and swirls of golden caramel.


  1. 500 g milk
  2. 250 g heavy cream
  3. 3 tablespoons sugar
  4. 150 g dark chocolate
  5. semi sweet chocolate chunks
  6. ½ cup toasted peanuts
  7. 4 tablespoons salted caramel sauce


  1. Pour the milk and sugar in a heavy bottom saucepan. Over medium heat, cook the milk, whisking continuously until it has halved in quantity.
  2. Add in the dark chocolate and stir until melted.
  3. Store the mixture in the fridge to cool completely.
  4. Whip the heavy cream until soft peaks form.
  5. Fold the cream into the chocolate mixture.
  6. Fold in the salted caramel sauce and crushed peanuts.
  7. Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
  8. Freeze for 8 hours at least.



2 thoughts on “Dark Chocolate And Salted Caramel Ice Cream / No Churn

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