No-Churn Salted Caramel Ice Cream
This is ridiculous. So easy. So good. I’m not sure you’d bother making ice cream from scratch with all the egg-heating, custard-creating shenanigans ever again. The olive oil adds a beautiful mouthfeel to this ice cream, and don’t panic, you won’t notice the flavour – no one wants ice cream that tastes like a salad dressing.
Ingredients 5
600 ml thickened cream (whipping cream)
375 ml sweetened condensed milk
3 tbsp olive oil
smoked salt, to taste
250 ml caramel, see my recipe
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Method 4
In a large bowl using hand-held electric mixers, or in a stand mixer fitted with the whisk attachment, whisk the to stiff peaks.
Add the , , and smoked salt. Whisk briefly — you want the ingredients to only just be incorporated.
Pour the mixture into a loaf (bar) tin or freezer-proof container. Once poured, gently fold the into the whipped cream mixture. Add any mix ins (see my tips below), if using. Don’t overmix — this looks best when you get rough swirls of caramel. Sprinkle with more smoked salt.
Pop in the freezer for 3–4 hours or until set. If you don’t want to use it immediately, it helps to cover the ice cream with baking paper to prevent freezer burn, then give it a double wrap with foil to help prevent any icicles from forming.
Katrina Meynink's tips
Mix- ins:
Roasted strawberry and pink peppercorn: Sprinkle some strawberries with balsamic vinegar and roast until soft and a touch caramelised. Add some lightly crushed pink peppercorns.
Nougat, raspberry and lavender: Chopped nougat, some freeze-dried raspberries and lavender.
Coffee choc flake: A few roughly crushed coffee beans and some flaked chocolate — milk or dark, whichever floats your boat.
Chocolate brownie: Heavy on the sea salt, nothing better than soft fudgy chunks of brownie and flakes of salt to offset the sweet.
