Creamy chocolate ice cream filled with chocolate-covered cashews and swirled throughout with caramel sauce adds up to bowls of Bear Claw Ice Cream that no one can resist.
Chocolate and Caramel
Chocolate and caramel might be the most popular dessert flavor combination ever. And there’s a good reason for that.
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Bear Claw Ice Cream Ingredients
- heavy cream
- milk
- cocoa powder
- sugar
- kosher salt
- chocolate chips
- vanilla extract
- caramel sauce
- chocolate-covered cashews
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Bear Claw Ice Cream
To make the ice cream base, combine the cream, cocoa, sugar, and salt in a medium saucepan. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer.
If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point. Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted.
Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
Pour the cold mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Scoop about a third of the churned ice cream into an 8″ square pan or loaf pan and drizzle generously with caramel sauce. Sprinkle cashews across the ice cream.
Repeat the ice cream, caramel, and cashew layers twice more. Place the container of ice cream in the freezer and allow the ice cream to harden for at least 2-3 hours before serving. Serve with additional caramel sauce and cashews for topping, if desired.
With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
Homemade Chocolate Ice Cream Recipes
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Rich, dark, ultra-smooth, and creamy chocolate meets a hint of orange in sweet ice cream like no other you’ve ever tasted. If you’re skeptical of the chocolate and citrus combination, one taste will be all it takes to convince you.
Bear Claw Ice Cream
Ingredients
- 1½ cups heavy cream
- ⅓ cup dutch process cocoa powder or special dark cocoa
- ⅔ cup sugar
- ⅛ teaspoon kosher salt
- ½ cup bittersweet or semi-sweet chocolate chips
- 1½ cups milk
- 1 teaspoon vanilla extract
- ⅔ cup caramel sauce plus more for topping
- ½ cup chocolate covered cashews plus more for topping
Instructions
- In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
- Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
- Pour the cold mixture into your ice cream maker and freeze according to the manufacturer's instructions. Scoop about a third of the churned ice cream into an 8″ square pan or loaf pan and drizzle generously with caramel sauce. Sprinkle cashews across the ice cream.
- Repeat the ice cream, caramel, and cashew layers twice more. Place the container of ice cream in the freezer and allow the ice cream to harden for at least 2-3 hours before serving. Serve with additional caramel sauce and cashews for topping, if desired.
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