I have my four year old to thank for this easy ice cream recipe which was his idea! This is how it came about… every Friday my children’s school has an afternoon market and it has become tradition to go and buy a treat to celebrate the start of the weekend – ice cream is the firm favourite! There are always lots of delicious flavours to choose from and one Friday afternoon in the car on the way home it led to us having a discussion of which varieties the children would make if they had their own ice cream shop. After some ideas were thrown around my son then suggested that every time one of us has a birthday we should should make our own bespoke celebratory batch of ice cream with a different flavour (chosen by the birthday girl/boy) each time. I rather liked that idea but it was put on the back burner… until recently.
On Tuesday Cupcakes and Couscous turned 6! I can’t quite believe it has been that long but in honour of another anniversary I thought it would be appropriate to get on to that birthday ice cream recipe! Master J decided that we should start with caramel choc chip ice cream, and so here we are.
I’ve gone with a simple recipe for this one, and adapted my favourite no churn ice cream base to include swirls of caramel and chopped up chocolate. There are only five ingredients and the result is the creamiest ice cream, it’s so decadent and delicious (not to mention easy)! I really like this whole “make your own birthday ice cream” idea… I wonder what we’ll make next?
- When I chop the chocolate I like to have a mixture of finer pieces and big chunks. You can use dark chocolate if you prefer.
CARAMEL CHOC CHIP ICE CREAM
- 2 cups fresh whipping cream
- 1 x 385g tin condensed milk
- 1 tsp vanilla extract
- 1 x 397g tin caramel treat
- 150g milk chocolate, chopped
1.) Pour the cream into a large mixing bowl. Use an electric beater to whip until stiff.
2.) Add the condensed milk and vanilla extract to the bowl and keep whipping until smooth and combined.
3.) Pour the caramel into a separate bowl. Use the same beaters to whip the caramel until smooth.
4.) Pour half of the caramel into the cream mixture. Add three quarters of the chopped milk chocolate and gently fold everything together.
5.) Add the the remaining caramel to the cream and fold in a few times but not completely so that there are caramel streaks in the mixture. Tip the mixture into a freezer proof container. Sprinkle the remaining chocolate on top.
6.) Cover and freeze until solid (at least 8 hours).