Chocolate and Caramel No-churn Ice-cream
about 6 - 8 Portions
Easy
240
This is the easiest ice-cream you’ll ever make and we’re sure it’ll be the tastiest too!
Ingredients
Preparation
Ingredients
For the Ice-cream
500 ml
Whipping Cream
397 g
Condensed Milk
50 g
Dr. Oetker Fine Dark Cocoa Powder
50 g
Honeycomb (pieces)
50 g
Caramel Sauce
Preparation:
Total:
240 min
Prep:
15 min
1
First up; pop the cream, condensed milk, Cocoa Powder and Vanilla Extract into a large bowl, whisk together until thickened and soft peaks form.
2
Pop in the Chocolate Chunks and honeycomb pieces and stir through.
3
Pour your mixture into a container large enough to hold the mixture or divide into 2 containers (we used a 9x9 inch square baking tin) and smooth the top. Dollop over the caramel sauce and using a skewer swirl through your ice-cream.
4
Pop in the freezer for 4-6 hours or until frozen. Ta-dah it really is that easy!
Tips
1: Your ice-cream will keep in the freezer for up to 3 months.
2: This is quite a soft serve ice-cream and therefore should be taken out of the freezer when you’re ready to serve.
3: Why not try mixing some of our edible cookie dough through your ice-cream mixture before freezing!
Additional information
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