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.
