Tell me you don’t want to dive head first into a pool of this stuff! I personally can’t think of a better way to spend a day to be honest. Super easy to make ice cream which doesn’t require an ice cream maker, that’s loaded with Daim bar, fudge pieces & butterscotch cookies… Do I really need to go on or do the perks to this recipe kind of speak for themselves?
Here is what you will need to make about 1.8L
(Recipe adapted from Two Peas & Their Pod.)
Salted Caramel Sauce (Makes Approx 400ml)
- 225g Golden Caster Sugar
- 170g Unsalted Butter, Room Temp
- 250ml Double Cream, Room Temp
- Sea Salt, To Taste
Salted Caramel Ice Cream
- 397g Tin of Condensed Milk
- 1/2 tsp Vanilla Extract
- 500ml Double Cream, Cold
- 300ml Salted Caramel Sauce, Divided *
- 75g Mini Butterscotch Shortbread Cookies, Chopped †
- 3 x 28g Daim Bars, Chopped
- 50g Fudge Pieces
Note: Get extras of the Cookies, Daim Bars & Fudge Pieces if you want to decorate the top.
*You can make your own using this recipe or buy some ready made from the supermarket.
† Or any other type of cookie that takes your fancy.
- 2lb Loaf Tin / Large Plastic Storage Tub
No Churn Loaded Salted Caramel Ice Cream Recipe
Have all your salted caramel sauce ingredients ready to hand as you won’t have time for measuring once you begin cooking.
Heat the caster sugar in a large saucepan or frying pan over a medium heat.
It’s worth noting at this point that you can occasionally shake the pan but DO NOT STIR. If you do, the caramel will crystallize and become unusable.
As the sugar begins to melt, keep shaking occasionally until it’s completely melted.
Keep over the heat until it looks a nice amber colour but be very careful not to overdo it as sugar burns VERY easily!
Add the butter to the pan and stir until melted. Don’t worry if it splits a little.
Then turn off the heat and gently stir in the cream. Add salt to taste then set aside to cool before using.
Top Tip! If your caramel crystallized a little, pour it through a sieve and no one will ever know…
To Make the No Churn Salted Caramel Ice Cream
In a large bowl stir together the condensed milk, vanilla & half the salted caramel sauce (about 200ml.)
In an electric stand mixer with the whisk attachment, a large bowl with an electric whisk or the good old fashioned way – by hand, whip up the cold double cream until stiff peaks form.
Then gently fold the whipped cream into the condensed milk until smooth and creamy. (Go on, have a lick… it’s delicious!)
Now dump in all those yummy treats and give it a gentle mix to evenly distribute.
Next, pour the Ice Cream into the loaf tin/plastic tub.
Then randomly pour over another 100ml of the salted caramel sauce (approx) and carefully swirl round with a skewer or knife.
You can cover with cling film/a lid and freeze as is but I like my ice cream to look the part as well as taste it!
If you’re like me, top with another swirl of salted caramel & scatter over more cookies, Daim Bar and fudge pieces.
Allow to set completely in the freezer for at least 6 hours and take out to sit at room temperature for 10/15 minutes before use. Consume within 1 month.
How much do you want this Loaded Salted Caramel Ice Cream now eh?! One of my biggest peeves about shop bought ice creams is that they never seem to have any flavour. This is SO creamy & packed to the brim with salted caramel flavour! You know you’re gonna be trying this one over Summer…
I hope you enjoyed the post my lovelies, until next time.