Chocolate caramel ice-cream 😋

Ingredients

• 200 g Dark Chocolate (70% cocoa, broken into pieces; can substitute milk chocolate)
• 100 g Granulated Sugar (For caramel; can use brown sugar for deeper flavor)
• 30 g Unsalted Butter (Cut into small cubes; can substitute ghee (flavor changes))
• 400 ml Heavy Whipping Cream (Chilled; 200 ml for caramel, 200 ml for topping)
• 1 tsp Vanilla Extract (Optional, adds depth)
• 1 pinch Salt (Enhances flavor of whipped cream)
• 4 Paper Cups (6‑oz size; can use silicone molds or ramekins)

Instructions

1. Melt Chocolate

   Break the chocolate into small pieces, place in a microwave‑safe bowl and melt in 30‑second bursts, stirring between bursts until smooth. Immediately pour the melted chocolate into each paper cup, swirling to coat the sides if desired. Let the chocolate shells set at room temperature.

   Time: PT5M

2. Make Caramel Syrup

   In a saucepan over medium heat, add the granulated sugar. Let it melt without stirring until it turns a deep amber color. Add the butter and stir until fully melted, then slowly whisk in 200 ml of chilled heavy cream. Cook for 1–2 minutes until the mixture is smooth, then remove from heat and let cool slightly.

   Time: PT7M

3. Assemble the Base

   Once the chocolate has set, drizzle about 1 tablespoon of the warm caramel syrup into each cup, spreading gently with the back of a spoon. Place the cups back in the refrigerator for about 5 minutes to firm the caramel layer.

   Time: PT5M

4. Whip the Cream

   In a clean mixing bowl, combine the remaining 200 ml of heavy cream with a pinch of salt and vanilla extract (if using). Beat with an electric mixer on medium‑high speed until stiff peaks form.

   Time: PT5M

5. Top and Chill

   Spoon or pipe the whipped cream over the set caramel layer in each cup, smoothing the surface. Return the cups to the refrigerator and chill for at least 2 hours (or up to overnight) until the dessert is firm and the flavors meld.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

3 g

Carbohydrates

20 g

Fat

12 g

Fiber

0.5 g