Gold Medal Ribbon Ice Cream Recipe
A no-churn copy of Baskin-Robbins' Gold Medal Ribbon: vanilla and chocolate ice cream layered with a caramel ribbon. Twenty minutes of work, no machine.
- Total
- 6 hr 20 min
- Serves
- 12
- Calories (est.)
- 275
Gold Medal Ribbon is a Baskin-Robbins flavour: vanilla and chocolate ice cream swirled with a caramel ribbon. This no-churn copy whips two cups of cream, folds it into a can of sweetened condensed milk, flavours half with cocoa, and layers the two with half a cup of caramel sauce in a loaf pan. It needs no machine, twenty minutes of work and six hours in the freezer.
What Gold Medal Ribbon ice cream is
According to Baskin-Robbins' own account, the flavour was introduced in 1979 and combines vanilla-flavoured and chocolate ice creams with a caramel ribbon. It is sold at participating shops, and the company suggests it in a waffle cone or as a layer in one of its ice cream cakes.
The description stops there: two ice creams and a ribbon, and that is what the copy has to get right. It is a reconstruction, not Baskin-Robbins' recipe, and MakeFoodLovely is not connected with Baskin-Robbins.
Recipe
Gold Medal Ribbon Ice Cream
A no-churn reconstruction of Baskin-Robbins' Gold Medal Ribbon — vanilla and chocolate ice cream made from whipped cream and sweetened condensed milk, layered with a caramel ribbon. About six cups.
- Prep
- 20 min
- Total
- 6 hr 20 min
- Serves
- 12
- Cuisine
- American
Ingredients
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons boiling water
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups heavy cream, cold
- 1/2 cup thick caramel sauce, cold
Instructions
- Put a 9 by 5-inch loaf pan in the freezer. Stir the cocoa and the boiling water to a smooth paste and let it cool.
- Whisk the condensed milk, vanilla and salt together in a large bowl.
- Whip the cream with a hand mixer for 3 to 4 minutes, until it holds stiff peaks. Fold a third of it into the condensed milk to loosen it, then fold in the rest gently, until no streaks remain.
- Move half of the mixture to a second bowl and fold the cocoa paste into it.
- Spoon half of the vanilla and half of the chocolate mixture into the cold pan in alternating dollops, and drizzle half of the caramel over them in long lines. Repeat with the rest. Draw a knife through the pan lengthways twice, and no more.
- Press plastic wrap onto the surface and freeze for at least 6 hours, until firm.
Nutrition
- Calories:
- 275
Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.
Keeping the caramel a ribbon
- Thick and cold. A caramel that pours easily at room temperature sinks through the soft ice cream and pools at the bottom. Chilled, a thick sauce stays where it is put. Dulce de leche works for the same reason.
- Lines, not a layer. Drizzled in long lines it becomes a ribbon in every slice; spread flat it becomes a sheet that the scoop skids on.
- Two strokes of the knife. More stirring blends vanilla, chocolate and caramel into one pale brown ice cream.
If the caramel sauce on this site is used, chill it first. If it still pours easily when cold, simmer it for a few minutes more.
Gold Medal Ribbon with an ice cream maker
For a churned version, heat 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of sugar and 1/8 teaspoon of salt until the sugar dissolves, add 2 teaspoons of vanilla and chill the base overnight. Churn half of it plain. Whisk the cocoa paste from the card into the other half and churn that. Layer the two with the caramel as in the card.
A machine with a freezer bowl churns one batch per freeze. Either freeze the bowl again between the two halves, or churn them on two days and keep the first half in the freezer.
As an ice cream cake
Baskin-Robbins lists the flavour as a layer for its ice cream cakes. At home, line an 8-inch springform pan with plastic wrap, press a baked 8-inch cake layer into the bottom, and spread the unfrozen ice cream mixture over it in the same dollops and lines. Freeze overnight, unmould and cover with whipped cream. A soda cake baked in an 8-inch pan is a quick base.
Scooping and storing
Leave the pan on the counter for 5 to 10 minutes before scooping, and dip the scoop in hot water. The ice cream keeps two weeks, with plastic wrap pressed onto the surface to keep ice crystals off.
Other Baskin-Robbins flavours on this site are the Cherries Jubilee and the Love Potion ice cream.
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