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.
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Servings: 6servings, about 1½ quarts
Calories: 526kcal
Ingredients
1½cupsheavy cream
⅓cupdutch process cocoa powder or special dark cocoa
½cupchocolate covered cashewsplus 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.