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Bear Claw Ice Cream

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Creamy chocolate ice cream is stuffed with chocolate-covered cashews and caramel sauce swirls all over to complete a bowl of Bear Claw ice cream that no one can resist.

chocolate caramel ice cream and chocolate covered cashew nuts

chocolate and caramel

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Overhead shot of chocolate ice cream on wooden table

Bear Claw Ice Cream Ingredients

  • heavy cream
  • milk
  • cocoa powder
  • sugar
  • kosher salt
  • chocolate chips
  • vanilla extract
  • caramel sauce
  • chocolate covered cashews

The question I get most often is whether it is possible to make ice cream without a machine. The answer is yes. You can make ice cream without a machine. See full instructions here.

Chocolate ice cream layered with caramel swirls and chocolate cashew nuts

bear claw ice cream

To make the ice cream base, combine cream, cocoa, sugar and salt in a medium saucepan. Combine with a whisk, place over medium heat, and continue to stir until it begins to steam and boil.

You can increase the heat if necessary, but keep stirring continuously. Do not leave at this point. Remove from heat and immediately add chocolate. Whisk until the chocolate is completely melted.

Add milk and vanilla and stir. Chill for at least 4 hours or overnight until completely chilled and refrigerate.

Close up of chocolate caramel ice cream with cashew nut pieces and ice cream scoop

Pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Scoop about 1/3 of the whipped ice cream into an 8-inch square pan or loaf pan and generously drizzle with the caramel sauce. Sprinkle cashew nuts over the ice cream.

Repeat layers of ice cream, caramel and cashew nuts two more times. Place the ice cream container in the freezer and wait at least 2-3 hours for the ice cream to harden. Please enjoy topping with caramel sauce and cashew nuts as you like.

pour caramel sauce over ice cream

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Don’t miss our ice cream maker reviews for all the information you need to find the best ice cream maker for your needs! Spoiler alert – the top-rated machines under $50 may surprise you. It certainly surprised me!

White bowl with chocolate ice cream with cashew nuts on the side

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Portion: 6 1 serving, approximately 1.5 quarts

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  • Mix cream, cocoa, sugar and salt in a large saucepan. Combine with a whisk, place over medium heat, and continue to stir until it begins to steam and boil. You can increase the heat if necessary, but keep stirring continuously. Do not leave at this point.

  • Remove from heat and immediately add chocolate. Whisk until the chocolate is completely melted. Add milk and vanilla and stir. Chill for at least 4 hours or overnight until completely chilled and refrigerate.

  • Pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s directions. Scoop about 1/3 of the whipped ice cream into an 8-inch square pan or loaf pan and generously drizzle with the caramel sauce. Sprinkle cashew nuts over the ice cream.

  • Repeat layers of ice cream, caramel and cashew nuts two more times. Place the ice cream container in the freezer and wait at least 2-3 hours for the ice cream to harden. Please enjoy topping with caramel sauce and cashew nuts as you like.

calorie: 526kcal · carbohydrates: 57g · protein: 8g · obesity: 32g · saturated fat: 18g · Polyunsaturated fat: 2g · Monounsaturated fat: 9g · Trans fat: 0.03g · cholesterol: 77mg · sodium: 186mg · potassium: 310mg · fiber: 3g · sugar: 51g · Vitamin A: 1030IU · Vitamin C: 1mg · calcium: 154mg · iron: 2mg

Close-up photo of a scoop of bear claw ice cream

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