Caramel- Chocolate Nut Ice Cream

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Here’s a warm weather recipe for you:  Caramel- Chocolate Nut Ice Cream

Admittedly, the recipe (from Ina Garten) is a little strange. The sugar is caramelized in a saucepan. When you pour in the cream, the caramel solidifies into one big caramel chunk. You then have to return it to low heat and swirl it around in the cream until the caramel incorporates into the liquid. It works, it’s just weird. The result is a creamy, rich ice cream!

Caramel- Chocolate Nut Ice Cream

This has got to be one of the richest ice creams that I've ever tasted. Completely decadent and wonderful!

Yield: 1 quart

Prep Time: 25 min + chilling and processing time

Cook Time: 15 min


1 1/4 cups granulated white sugar
2 cups heavy whipping cream
1 cup fat- free half and half cream (or regular)
1 tablespoon vanilla extract
1 1/2 cups pecan halves (10 ounces)- completely optional
3 to 4 ounces chocolate, cut into small pieces


1. Place 1/2 cup water and sugar in a large, heavy- bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahogany or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occasionally so the caramel cooks evenly.

2. Remove the caramel from heat and CAREFULLY pour in the cream. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don't worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold. (preferably overnight)

3. If using nuts... Preheat oven to 350°F. Roast the pecans on a baking sheet for 8 to 10 minutes, until crisp. Cool, chop, mix with the diced chocolate, and store in the freezer until ready to use.

4. Freeze the caramel mixture in an ice cream freezer according to the manufacturer's directions. When it is frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to a quart container and store in the freezer until ready to serve.


*If you are preparing this recipe as gluten-free, just be sure that the brand of chocolate you're using is known to be GF.

SOURCE: (Adapted from Barefoot Contessa Parties!)

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