Who doesn’t love ice-cream! My kids were certainly in heaven when they saw this No Churn Caramel Ice-Cream. In Winter ice-cream is a no no for my younger boy, he has serious allergies and I will not dare give him ice-cream. Or I will have to deal with a sick child for weeks.
No Churn Caramel Ice-Cream
He absolutely waits for summer just so he can have ice-cream. Their are moms that have bigger issues than not letting their kids have ice-cream so I am thankful my child has to resist temptation for just 6 months of the year.
I am so grateful for all my blessings, life is not perfect and it never will be but I have learnt to appreciate every day I am alive. Life’s short, go eat that ice-cream!
There’s nothing more special than when you make something and you see your kids face light up. He tasted this No Churn Caramel Ice-Cream and said “Mom, I am not even joking but this is the best ice-cream, I love this even more than Magnum”.
He certainly made my day. Wait until Mr Critic (my other half) tastes it, not sure I will get the same review…Lol!
For this No Churn Caramel Ice-Cream you need fresh cream, condensed milk, caramel and chocolate. Although I made this into a caramel flavoured ice-cream you can turn it into just about any flavour you want.
How do I make the ice-cream
This ice-cream is the easiest thing you will make. You whip the cream, fold in the condensed milk and layer it in a pan with a drizzle of caramel and throw in some chunks of chocolate.
I used some Lindt Caramel Chocolate, you definitely want decadent at it’s best. So only my favorite chocolate can work. However, you can use whatever chocolate you prefer.
Freezing the Ice-Cream
The ice-cream can be popped into the freezer for 6-8 hours and you have your own delicious homemade ice-cream.
More Summer Treats to try:
No Churn Caramel Ice-Cream
- 2 cups/500ml fresh cream
- 1 can/385gram condensed milk
- 1/2 cup caramel
- 150 gram Lindt Caramel Chocolate chopped into little pieces
- Ensure your cream is really cold. Set aside 2 tablespoons cream. Use an electric beater and whip the cream until stiff peaks form.
- Fold in the condensed milk
- Beat the cream into the caramel until smooth
- Line a pan with cling wrap. Pour in half of the cream mixture. Add half the caramel on top, place little blobs of caramel and use a knife to make swirls. Sprinkle half the chocolate on top
- Pour the other half of the cream mixture on top and repeat with the caramel. Sprinkle the chocolate on top
- Cover with cling wrap and freezer for 6 to 8 hour or until completely set
- You can use more caramel if you prefer. I used store bought caramel but feel free to make your own too
- You can also sprinkle some salt flakes on top of the caramel to turn it into salted caramel
- If you wish you can divide the ice-cream into little containers and have a variety of different flavours
- You can turn it into a vanilla ice-cream by adding some vanilla extract and you can add sprinkles, nuts or fruit
- The possibilities with this ice-cream is endless