No-churn ice cream is pretty much everywhere at the moment. I admit, until I made my own, I was sceptical. I don’t have the space in my kitchen or the money for an ice-cream maker, so the idea of an ice cream that you could make without churning or stirring, seemed a bit too good to be true.

I had some leftover muscovado caramel from the Les Miserables I made and after seeing all the amazing no-churn ice cream recipes on a lot of the blogs I follow, I decided to give it a try and make my own.

This is such a simple recipe, you really have no excuse not to make it. I have included a recipe for muscovado caramel. This can be tricky to make (I burnt my first batch) as muscovado sugar has a habit of burning quite easily. So if you’ve never made caramel before, try making my salted caramel instead. If you want to make it even easier you can buy a good jar of caramel from the supermarket.

The two ingredients that make up the ice cream base are double cream and evaporated milk. These are whisked together and then the caramel is added, before everything is put in the freezer to set.

If you don’t add caramel to your ice cream base, then you should swap the evaporated milk for condensed milk, so that it will be sweeter, if you’re adding fruit/chocolate/nuts etc.

Here’s the recipe, whip up a batch this weekend and you can have super soft ice cream without any churning. Just leave it out of the freezer for 10 minutes before serving and it’ll be delicious with extra sauce and chopped nuts added.

Easy No-Churn Muscovado Caramel Ice Cream Patisserie Makes Perfect This is an incredibly easy recipe for no-churn ice cream. This has a muscovado caramel in the base and a ripple running through it. The muscovado caramel has a tendency to burn, so you can make this with my salted caramel or a shop bought version instead. Print Recipe Pin Recipe Prep Time 30 mins Cook Time 10 mins Total Time 40 mins Course Dessert Servings 800 ml Ingredients MUSCOVADO CARAMEL

90 ml Double Cream

180 g Dark Muscovado Sugar

150 g Salted Butter cut into cubes

ICE CREAM BASE

300 ml Double Cream

170 g Evaporated Milk

100 g Muscovado Caramel

Extra for drizzling. Instructions First begin by making the caramel. Place half the sugar into a heavy based pan and heat it gently until it begins to melt. Then add the rest of the sugar and melt until all of the sugar turns to syrup.

Take care as it's really easy to burn the muscovado sugar at this stage.

Heat the cream in a separate pan to boiling and then take the sugar off the heat and add the cream, be careful as this will bubble up and lots of heat will escape.

Stir the caramel until it stops bubbling and then slowly add the salted butter a few cubes at a time and stir until it is melted and combined.

Pour the caramel into a bowl and allow to cool.

To make the ice cream, place the cream and the evaporated milk in a the bowl of a stand mixer and whisk until it is a thick cream and forms stiff peaks. This may take a while.

Then slowly whisk through the 100g of caramel, this will turn the cream a milky coffee colour.

When the caramel is mixed through take the ice cream mix and stir through some more of the caramel so that is it not completely mixed in and is more like a ripple.

Place the ice cream in a loaf tin or tupperware container and cover with a lid or cling film. Put the ice-cream in the freezer for 6 hours or overnight.

Then you'll have a delicious ice-cream ready to serve, you can always add more caramel or chopped walnuts to serve.

Thanks for reading.

Angela

I have added this recipe to Fabulous Foodie Fridays.