Have you made homemade ice cream yet this summer? No? What’s holding you back? I’m sorry, but I’m just gonna have to holler at all y’all who haven’t. There’s no excuse for not making your own ice cream. I mean come on folks, there are tons of recipes out there right now for no-churn ice cream, lactose-free ice cream, paleo ice cream, low-fat ice cream, vegan ice cream, raw ice cream…blah, blah, blah…yadda, yadda, yadda…you get the point. If you’ve got a weird food habit, eating disorder, or allergy, there’s bound to be some sort of ice cream recipe out there for you. So get your butt up, head to the kitchen, and put your ice cream making skills to use. Get a move on y’all; summer’s almost over.
So, let’s gab a bit about this Salty Caribbean Vanilla Ice Cream. It sounds all fancy dancy, but it’s really not. It’s just plain ol’ vanilla ice cream with finely chopped salted chocolate added in during the last few minutes of churning, or blended in after churning if you’re like me and forget to add it. Funny enough, this “fancy” chocolate is some still left from my stash I brought back with me from Cancun last November, which was labeled as “Caribbean Salt Chocolate.” Heck, if you give something a fancy name, people are bound to ohhh and ahhh over it, right? I know I fell for it. So here’s a hint for all y’all that don’t have any special Cancun stash hoarded away for a rainy day; just use whatever premium salted chocolate you can find and no one will ever know the difference.
- 1 Cup Whole Milk
- 2/3 Cup Granulated Sugar
- 2 Tablespoons Vanilla Extract
- 1/4 Teaspoon Sea Salt
- 2 Cups Heavy Whipping Cream
- 3.5-oz. Chocolate with Sea Salt, Finely Chopped
- Place the milk, sugar, vanilla, and sea salt in a blender; blend for 1 minute.
- Add the cream; blend for 1 minute.
- Pour the mixture into an ice cream machine and churn for 20 minutes.
- Add the chopped chocolate; churn until desired ice cream consistency is reached.
- Place ice cream in a freezer-safe container and freeze for at least 4 hours before serving.
- Use your favorite sea salt in this recipe. I used pink sea salt in this recipe because it’s what I had on hand.
- If you are not in a hurry, whisk together all of the ingredients, except for the chocolate, and refrigerate overnight. This will help to ensure that all of the sugar has dissolved into the milk and cream.
- If you forget to put the chocolate into the ice cream while it is churning, spoon the vanilla ice cream out into a large bowl and mix the chopped chocolate in by hand.
- Add toasted coconut to this ice cream.
- Always use good quality vanilla extract, like this Pure Madagascar Vanilla Extractwhen making ice cream. You can purchase it in almost any store nowadays, and it really does make a huge difference.
- Right now, this Tovolo Glide-a-Scoop Ice Cream Container is my favorite ice cream container. It makes scooping ice cream so much easier.
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I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.