I don’t own an ice cream maker but that’s never stopped me from making rich, indulgent ice cream at home. If you’re like me, this no churn chocolate caramel version will blow your mind. Creamy, swirly, chocolatey goodness in every scoop – no fancy equipment needed!
No Churn Chocolate Caramel Ice Cream
Your children really will not know that this counts towards their five a day and really is a delicious snack that can be eaten guilt free. Creamy and nutritious.
Equipment
- Freezer-safe tub
- Skewer
Ingredients
- 2 cups of heavy whipping cream 480ml
- One 14oz can of sweetened condensed milk 396g
- 1 tablespoon of vanilla extract
- 9 oz caramel chips 255g
- 9 oz milk chocolate chips 255g
- 1.5 cups of chocolate hazelnut spread or homemade ganache 360g
- 1.5 cups of caramel sauce homemade or store-bought (360g)
- Chocolate and caramel sauce for drizzling
Instructions
- Half an hour before starting, place a large mixing bowl and the whisks into the freezer to chill—this speeds up the cream whipping process.
- Place the cream into the chilled bowl and whisk on medium-high speed until stiff peaks form and it has doubled in volume.
- Gently fold in the vanilla extract and sweetened condensed milk.
- Pour one-third of the mixture into a tub, then add a layer of caramel sauce and a sprinkle of caramel chips (reserving a small handful for the top).
- Add another layer of the cream mixture, followed by the chocolate hazelnut spread or ganache. Swirl gently with a skewer. Sprinkle with milk chocolate chips, reserving a little for the top.
- Add the final layer of the cream mixture and smooth out the top.
- Drizzle over chocolate and caramel sauces and scatter over the remaining chips.
- Freeze for a minimum of 4 hours before serving.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
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