Rich, dairy-free chocolate ice cream with a swirl of salted caramel. It’s the ice cream of champions.
This chocolate ice cream with salted caramel was made with my new love for sticking silken tofu in desserts. It’s seriously the perfect substitute especially when you have a lactose-intolerant family member. It’s been insanely warm here and it wouldn’t be fair to bring out a ginormous bowl of ice cream for me and tell my toddler he can only have a bite or two because he gets sick from it. So, I made ice cream we can all eat together as one big happy family.
I know, you’re skeptical. Seriously, stop. It’s amazing! It’s just as chocolaty and refreshing as a bowl of ice cream made of dairy. My favorite part was the salted caramel. It was simple. It becomes sort of firm when you’re trying to scoop it out of the container, but is so chewy and amazing once inside your mouth. Again, very firm in the dish so you’ll definitely burn some calories trying to get a nice large bowl of ice cream.
Here’s a tip that you should use. It will make scooping any ice cream easier. Place your ice cream scoop in a very hot cup of water. It basically slices through that ice cream like butter.
Chocolate Ice Cream with Salted Caramel
- 1 cup packaged caramels
- 1/3 cup soymilk
- 1 tsp . salt
- In a saucepan, add in the cocoa powder and sugar. Whisk together until combined.
- Add in the soymilk and whisk. Turn the heat on medium and let heat up until the chocolate is completely incorporated into the mixture and smooth. It will take 7-8 minutes for the soymilk to heat up, but not boil.
- Remove from heat and chill for about 2 hours to overnight or ice bath it for 1 hour.
- Once chilled, add the mixture to a blender with the silken tofu. Blend until completely smooth.
- Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
- Make the salted caramel while the ice cream is in the ice cream maker.
- Unwrap and measure out 1 cup of caramel. I used <a href="http://www.amazon.com/gp/offer-listing/B0018AN2T2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0018AN2T2&linkCode=am2&tag=momscoo-20&linkId=DEWIBQLRCN3QMZVF" rel="nofollow">Peter's Caramel</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=momscoo-20&l=am2&o=1&a=B0018AN2T2" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />.
- Add the caramel, soymilk, and salt into a microwave-safe bowl. Microwave for 1 minute.
- Stir until the caramel starts to come together.
- Place back into the microwave for 45 seconds.
- Stir until the caramel is completely incorporated. Let it cool while the ice cream finishes up mixing.
- Pour a third of the finished ice cream into the bottom of a loaf pan.
- Place a thin layer of caramel on top of the ice cream.
- Place another third of the ice cream down and another layer of caramel. Repeat with the last layer.
- Give the ice cream a quick swirl with a knife.
- Cover with plastic wrap and place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!
You can always leave out the caramel and add something like raspberry sauce or peanut butter. Those would both make an amazing swirl. I almost went with peanut butter if we’re honest here, but I’ve posted so many peanut butter recipes lately that I thought some change would be good. I’m glad I did, because the salted caramel added a nice depth of flavor. The salt offset the sweetness perfectly.
The caramel that I used!
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