Time: 10 minutes + freezing for ice cream (+1hr for caramel sauce and honeycomb)
Equipment: Electric whisk, mixing bowl, freezable container (Sauce pan, baking tray for caramel sauce/honeycomb)
Following my white chocolate popcorn and meringue kisses I am back with even more valentines inspiration. This week it is another simple recipe that produces delicious results! The ice cream itself contains only 3 ingredients, is yummy and there is no faffing involved. No ice cream makers necessary! Simply whip up the ingredients and freeze. Fool proof!
I have been intrigued by no churn ice cream for a while and finally got round to making some. I did quite a bit of research into the ratio between condensed milk and cream. There are several different recipes but as I am one for making things easier for myself/you I decided to just use a whole tin of condensed milk and a whole large carton of double cream. This also reduces waste. I found this to be a really great flavour, creamy and sweet. However if you prefer it a little less sweet the ice cream will still work if you use less condensed milk. Have a play around and see what suits you best!
I customised the ice cream with homemade honeycomb and caramel sauce. I will include the easy steps to create these too if you so wish. However this would work just as well with anything you fancy. You could add your favourite chocolate, fruit or even cookie dough or brownies! The possibilities are endless and I would love to know what you come up with.
For caramel sauce:
125g caster sugar
2 tbsp water
70ml double cream
I made this the day before I made the ice cream. This is plenty for one batch of ice cream but if you are making more or want more extra sauce double the recipe.
1. Dissolve the sugar in the water on a medium heat. Do not stir.Turn up the heat and bubble until it turns into a caramel colour, this should take about 5 minutes.
2. Remove from the heat and stir in the butter and cream. Leave to cool and store in the fridge.
For the honeycomb:
100g caster sugar
4 tbsp golden syrup OR honey
1 1/2 tsp bicarbonate of soda
1. Put the sugar and golden syrup in a sauce pan over a medium heat. Do not stir. Let the sugar dissolve then watch as it starts bubbling and changing in colour.
2. Once it is an amber colour remove from the heat and immediately whisk in the bicarbonate of soda with a hand whisk. It will bubble up like crazy!
3. Immediately turn into a tin lined with baking parchment and allow to set.
For the ice cream:
1 397g tin of condensed milk
600ml double cream
2 tsp vanilla essence
1.Tip all of the ingredients into a bowl and use an electric whisk to beat until stiff. It’s as simple as that!
2. If you are adding other flavours add them in between layering your ice cream into a freezable tub. I used a loaf tin. I added a layer of ice cream then crumbled over the honey comb and poured over a generous layer of caramel sauce. I repeated this until it was full, saving some sauce and honeycomb for serving. I then covered it with cling film and freezed over night. I had a bit left over as it was a small loaf tin so repeated this process in another freezable containter.
3. Freeze until firm, 6+ hours or over night.
4. Serve to your loved ones with some of the left over honeycomb and caramel sauce. Enjoy!
Ps. Be warned this ice cream is addictive!
I hope you enjoy this ice cream as much as I did! It’s great for special occasions such as birthdays, valentines and dinner parties. It’s so simple but so yummy and the flavour possibilities are endless. I will definitely be making this again!
Let me know if you make it and what flavour you go for. I would also love to hear suggestions for my next batch (which I’m sure will be very soon!).
Have you ever made no churn ice cream?
Until next time,