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Sometimes we all get in a rut when it comes to cooking and planning meals.  Usually happens to me when I’m too busy and don’t have time to clear my head and let those creative juices flow.

My family and I recently took a vacation to Newport Beach, California.  It was great to get away, clear my head and have some adventures together!

The trip was also a great way to gain some culinary inspiration!  One of the new foods we tried was a local treat called a Balboa Bar, from Balboa Island. 

It’s an ice cream bar they dip in chocolate then coat with an array of toppings!  It was a totally decadent treat to have in the middle of the week, in the middle of the day - perfect vacation food!

 

When I got back home, I knew I wanted to try to make my own version!  To keep it super simple I used a no-churn ice cream recipe, dunked it in chocolate “shell” coating and coated it in chocolate sprinkles and toffee bits similar to the one I enjoyed in California!  Yum!

These were so fun and easy to make that I shared the recipe in our recent KitchenAid 9-Speed Digital Hand Mixer - K42498 demonstrations.  I received a lot of requests for the recipe, so here you go! ( :

No-Churn Salted Caramel Ice Cream Balboa Bars Recipe:

No-Churn Ice Cream Recipe Adapted from: Mandy Rivers; South Your Mouth Cookbook - F11653. 

Ingredients for No-Churn Ice Cream:

2 cups heavy whipping cream

1 teaspoon vanilla extract

1 14-ounce can sweetened condensed milk

¼ cup caramel syrup

⅛ teaspoon salt

Ingredients for Balboa Bars:

Popsicle sticks

2 bottles chocolate shell ice cream topping

Assorted ice cream toppings:

-sprinkles

-nuts

-toffee bits

-coconut

-cookie crumbles

Directions:

Line a 8 ½ x 4 ½ loaf pan with two layers of plastic wrap.

Whip cream with stand or hand mixer using high speed and whisk until stiff peaks are formed.  Turn to lowest speed, add vanilla then slowly drizzle in the condensed milk.  Swirl in caramel syrup and salt. Pour into loaf pan, smooth out top and freeze for 8 hours or overnight. 

You can scoop and enjoy the ice cream just like it is...or follow the directions below to make “Balboa” Ice Cream Bars.

Remove frozen ice cream block by pulling out with plastic wrap.  Slice into 8, 1-inch thick bars.  Insert a popsicle stick into each.  Place them on a chilled parchment paper lined baking tray and return to freezer.

When ready to enjoy the bars:

Pour chocolate shell topping into a container that you can dip the bars into.  Arrange the toppings in shallow containers for dipping.  Dip the frozen ice cream bar into the chocolate shell then directly into whichever toppings you like and enjoy!

Take Care! Tina - KitchenAid Team

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