This 5-star ice cream is made with a simple, 3-ingredient no-churn chocolate base and a delicious caramel swirl, and comes together in under 30 minutes! The perfect sweet treat to have in your freezer all summer.
Like every country, India has its own unique chocolates that can’t be found anywhere else. There are many good ones, but there is truly one great Indian chocolate, and that’s 5-star.
It has a caramel and nougat center covered with milk chocolate, and the best part about it is the chewy texture. It’s really out of this world.
Surprisingly, there’s still no ice cream version of 5-star, which seems like a huge missed opportunity, but fear not, because now we can make 5-star ice cream at home with simple ingredients and no ice cream machine, and it tastes absolutely delicious.
Let’s get into the details of the recipe.
PS: If you like ice creams, you’ll love these recipes!
Caramel Sauce
The most important part of a 5-star bar is the chewy caramel center, so of course, this ice cream would be incomplete without a thick swirl of caramel. We’re using a simple, 4-ingredient salted caramel sauce for the swirl, but if you REALLY can’t make it, you can use store-bought caramel too. I highly recommend making your own; it’s super simple!
Here are the steps for making the caramel sauce.
- In a heavy-bottomed saucepan, add the sugar and cook it on medium heat, mixing often with a silicone spatula to for even heating.
- Once the sugar has melted completely and reached a dark amber color, add the butter and whisk until combined, then let the caramel cook for 2 minutes on low heat.
- Add the liquid cream and whisk again until combined, and continue cooking for 1-2 minutes. Do not cook more or the caramel will become too thick after cooling.
- Take the caramel off the heat, add a pinch of salt, and mix until combined. Let it cool completely before using.
Chocolate Ice Cream
The simple chocolate ice cream base is made with only three ingredients and comes together in under 10 minutes. We’re using a simple no-churn method so that you can easily make it at home.
Here are the steps for making the chocolate ice cream.
- In a bowl, add the liquid whipping cream and whip it to soft peaks.
- Add the condensed milk and sifted cocoa powder and whisk again until fully combined and the mixture is thick, creamy, and fluffy. This will take about 2 minutes. Make sure not to overmix, or the cream will split.
- Add finely chopped 5-star chocolate and fold it into the ice cream with a silicone spatula.
- Transfer the ice cream to your dish of choice, then add a few spoonfuls of the caramel sauce on top and swirl it into the ice cream with an offset spatula. You can add more or less caramel based on your preference.
- To finish, add a few pieces of 5-star chocolate on top, then chill it in the freezer for at least 8 hours, until fully set.
This is one of those recipes that tastes super nostalgic and delicious, but comes together quickly and with simple ingredients. If you love 5-star, you’ll love this one!
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
No-churn 5-Star Ice Cream
Equipment
- Electric mixer with whisk attachment
- Saucepan
- Silicone spatula
Ingredients
Chocolate Ice Cream
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 15 grams cocoa powder sifted
- 38 grams 1 bar 5-star chocolate
- 1 bar 5-star chocolate optional for topping
Salted Caramel
- 200 grams granulated white sugar
- 90 grams unsalted butter
- 120 ml liquid whipping cream/heavy cream
- 1/4 th tsp salt
Instructions
Caramel Sauce
- Place the sugar in a heavy-bottomed saucepan over medium heat. Stir frequently with a silicone spatula to ensure the sugar melts evenly and doesn’t burn.
- Once fully melted and deep amber in color, add the butter and whisk it in until smooth. Let the mixture simmer for about 2 minutes on low heat to deepen the flavor.
- Carefully pour in the liquid cream and whisk again to combine. Cook the sauce for another 1–2 minutes, just until everything is well blended—avoid cooking it any longer or the caramel may thicken too much as it cools.
- Remove from heat, stir in a pinch of salt, and set it aside to cool completely before using.
Chocolate Ice Cream
- Whip the cold liquid cream in a mixing bowl until it reaches soft peaks.
- Add the sweetened condensed milk along with sifted cocoa powder. Whisk everything together until the mixture becomes thick and airy, which should take around 2 minutes. Be careful not to overwhip, as that can cause the cream to curdle.
- Gently fold in finely chopped 5-Star chocolate using a spatula.
- Spoon the ice cream into your container of choice. Add a few dollops of the cooled caramel sauce on top, then create swirls using an offset spatula. Feel free to adjust the amount of caramel based on how rich you want the flavor to be.
- Finish by scattering a few more pieces of 5-Star chocolate on top, then freeze the ice cream for at least 8 hours, or until completely set.
Notes
- Use a heavy-bottomed pan for the caramel: This helps distribute heat evenly and prevents the sugar from burning before it melts.
- Watch the caramel closely: The sugar goes from golden to burnt very quickly. As soon as it turns a deep amber, it’s time to add the butter.
- Let the caramel cool fully: If it’s too warm when you swirl it into the ice cream, it can melt the whipped mixture and affect the texture.
- Whip the cream to soft peaks only: Overwhipping the cream can cause it to split when mixed with the other ingredients. Soft peaks give the ice cream a smooth and airy texture.
- Sift the cocoa powder: Sifting helps avoid lumps and ensures your chocolate flavor is evenly distributed throughout the ice cream.
- Chop the 5-Star chocolate finely: Smaller pieces mix better into the ice cream and create that iconic gooey-caramel texture in every bite.
- Freeze for at least 8 hours (or overnight): This ensures the ice cream sets properly and scoops out beautifully. Patience pays off!
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
