This week the weather’s gone all funny – not funny good, funny bad. It’s cold, wet and windy. We’ve had frost on the car and it’s sleeted, hailed and even snowed, on more than one occasion. So here’s something to cheer you up and remind you of summer. This salted caramel swirl ice cream will remind you that just around the corner will be sunshine, even if it doesn’t feel like it at the moment.
And WOW this ice cream is good. It’s rich and incredibly creamy with just the right balance of salty and sweet. But the best bit is that you don’t need an ice cream maker to make it. The secret is in the ingredients. All this ice cream contains is condensed milk, dulce de leche or caramel sauce (they’re basically the same thing), double cream and salt. As none of those ingredients contain much water you don’t get any ice crystals. No ice crystals – no need to churn! Pretty much all you have to do is whip the cream and condensed milk together and swirl in the caramel. The hardest bit is waiting for it to freeze.
I can promise you that once you know this secret, you will be hooked. I certainly am. And now a whole new world of ice cream making opens up to you. Using just the condensed milk and cream you can go on to make all sorts of flavours. My eldest loves mint choc chip (mint extract and choc chips), I LOVE coffee (use a good quality instant espresso powder), and lemon ripple (good quality lemon curd) is also gorgeous. As long as you steer clear of anything containing water you will have beautiful, creamy ice cream every time.
So give it a go. Who needs sunshine to eat ice cream anyway?
No Churn Salted Caramel Swirl Ice Cream
Deliciously creamy and decadent no churn ice cream. Who knew making ice cream could be so easy?
- 1 x 397g tin condensed milk
- 600 ml double cream
- 150 ml caramel divided*
- ½ teaspoon sea salt flakes
Place the condensed milk, double cream and 100ml of the caramel in a bowl. Using a hand held electric whisk or stand mixer, whisk the ingredients until the whisk begins to leave trails in the mixture, and when you lift the whisk a ribbon of cream falls back into the bowl.
Pour into a suitable container (a 2lb loaf pan or a Tupperware work well).
Warm the remaining caramel on the defrost setting of your microwave for a few seconds to loosen it then swirl through the ice cream.
Freeze for at least six hours.
Serve and enjoy.
* I use Carnation caramel but any caramel sauce or dulce do leche will be fine