Delight the family with this creamy caramel ice cream recipe – cool and tasty on a hot summer’s day!
600ml whipping or double cream
397g tin condensed milk
3tsp vanilla extract
230g caramel chocolate bar (or 4 x 50g bars)
1.Whip the cream until it forms soft peaks. In a separate bowl, mix together the condensed milk, milk and vanilla extract.
2.Add the milk mixture to the cream and gently whisk together until everything is combined.
3.Pour into freeze-proof containers and freeze for 2 hours.
4.Using a sharp knife, chop the caramel chocolate into small pieces and sprinkle over ice cream. Gently push some of the chocolate pieces into the ice cream and leave the remaining chocolate sitting on the top.
5.Cover and freeze overnight.
Preparation time: 20 minutes plus overnight freeze
Cooking time: Not required