Salted caramel & chocolate no-churn ice cream
Serves: 6-8
Photograph by Maja Smend
Salted caramel & chocolate no-churn ice cream
Serves: 6-8
See more recipes
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 600ml double cream
- 1 x 397 tin Carnation caramel
- 150g dark chocolate chips
- ready-made toffee sauce, for drizzling
Step by step
- Whisk the double cream and Carnation caramel with a pinch of salt until lightly whipped.
- Fold in the dark chocolate chips and transfer to a large freezer-proof, lidded container. Freeze overnight.
- Take the ice cream out of the freezer for about 15 minutes to soften before scooping. Drizzle with ready-made toffee sauce.
