No Churn Salted Caramel Ice Cream

Feeling inspired by Summer at the Ice Cream Café? Why not try making your own this summer? That’s what @book.aholicsclub and @em_bookarazzi did!

INGREDIENTS:

  • 397 g Carnations caramel
  • (or Dulce De Leche)
  • 600 ml double cream
  • 1-2 tsp sea salt
  • 200 g dark chocolate (chopped)
  • Caramel/toffee ice cream sauce

METHOD:

  1. In a stand mixer with the whisk attachment (or a large bowl with a hand-held whisk), whisk together the Carnations caramel and the double cream on a medium-high speed until smooth – this can take a couple of minutes
  2. Continue to whisk the mixture until it’s very thick and holds itself. Fold through the chopped chocolate and sea salt evenly. Test how salty the ice cream is by tasting it! If you find it salty enough then pour into a freezer proof container or a tin, if not, add a little bit more
  3. Drizzle your sauce over and swirl it through the ice-cream. 
  4. Cover with a lid or some cling film and freeze for at least 5-6 hours, or overnight
  5. Remove from the freezer about 30 minutes before you want to serve it and store it in the fridge – as it’s homemade, it may be a bit hard straight out the freezer.
  6. Serve how you like and enjoy!