Caramel Ice Cream (No machine)

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Credit: Eileen for her original recipe.
This is the first time I’ve tried making Ice Cream and you don’t need an ice cream making machine.


Approx 600ml Double Cream (I actually used 2 x 284ml Tubs of Elmlea Double Cream. It’s not actually cream it’s a buttermilk and vegetable oil alternative. It probably end up less rock hard than a full cream ingredient would produce.

1 can Carnation Caramel Sauce/Creme de Leche

Half a large Crunchie Easter Egg that was needing used up.


Whisk the cream in a stand mixer with a balloon whisk attachment (or a electric hand whisk) on high speed until the cream is light and fluffy. Add in the caramel sauce and continue to mix until well mixed, clearing the sides of the bowl.

Break up your choice of chocolate into a mix of crumb/small chunks. Put in a bag and bash it or cut up bars with a sharp knife. Keep a couple of handfuls aside for the topping and mix the rest through the cream mixture.

Transfer to an old ice cream container (with a lid) or Tupperware type dish. Finally scatter the remaining chocolate on the top. Lid on and into the freezer for at least 4 hours or overnight.

You may want to take the container out of the freezer for 10 minutes before serving.

So it’s not Gallone’s or Dino’s ice cream but pretty good for home made.

Now that’s the basis for a caramel ice cream. If you want to make vanilla or any other ice cream I’d substitute the caramel condensed milk for normal condensed milk and add a teaspoon of vanilla paste/extract.

Other flavours, raspberry ripple or other fruits by making a purée to add into the cream. All of those other pieces of biscuits, Oreos, caramel chunks, tablet, etc.

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