Salted Caramel Ice Cream With Bitter Chocolate Sauce
No-churn salted caramel ice cream with bitter chocolate sauce.
Recipe type: Dessert
Serves: 6 servings
  • 1 firmly packed cup (220g) brown sugar
  • 300ml pure (thin) cream
  • 1 teaspoon vanilla extract
  • 20g unsalted butter
  • 1 teaspoon sea salt flakes
  • 500ml (2 cups) good-quality vanilla ice cream, softened
  • Small handful of pecans, toasted, roughly chopped
  • Bitter Chocolate Sauce:
  • 2 tablespoons sugar
  • 200g good-quality dark chocolate (70% cocoa solids), broken into pieces
  1. For the salted caramel, place the brown sugar, cream, vanilla, butter and salt in a small saucepan over medium heat. Stir until sugar dissolves, then bring to a simmer. Allow to bubble, stirring occasionally, for 5 minutes or until thick and syrupy. Chill for 30 minutes.
  2. Fold the chilled caramel into the softened ice cream. Place in a plastic container, then cover and freeze overnight until firm.
  3. For the chocolate sauce, place sugar in a saucepan with 150ml water and bring to the boil. Reduce the heat to low, then gradually add the dark chocolate, a few pieces at a time, whisking constantly until the sauce is smooth and thick.
  4. Serve scoops of ice cream in glasses or bowls, drizzled with chocolate sauce and topped with pecans.
Recipe by sweetest kitchen at