Chocolate and Caramel No-churn Ice-cream

This is the easiest ice-cream you’ll ever make and we’re sure it’ll be the tastiest too!

about 6 - 8 Portions

Easy 15 Minutes

Ingredients

Ingredients

For the recipe  Chocolate and Caramel No-churn Ice-cream

For the Ice-cream:

500 ml Whipping Cream
397 g Condensed Milk
50 g Dr. Oetker Fine Dark Cocoa Powder
15 ml Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
100 g Dr. Oetker Milk Chocolate Chunks
50 g Honeycomb (pieces)
50 g Caramel Sauce

preparation

Preparation

1

First up; pop the cream, condensed milk, Cocoa Powder and Vanilla Extract into a large bowl, whisk together until thickened and soft peaks form. 

2

Pop in the Chocolate Chunks and honeycomb pieces and stir through.

3

Pour your mixture into a container large enough to hold the mixture or divide into 2 containers (we used a 9x9 inch square baking tin) and smooth the top. Dollop over the caramel sauce and using a skewer swirl through your ice-cream. 

4

Pop in the freezer for 4-6 hours or until frozen. Ta-dah it really is that easy! 

Nutritional Information for the recipe Chocolate and Caramel No-churn Ice-cream

Per Serving Per 100 g / ml
Energy 14558 kJ
3477 kcal
1679 kJ
401 kcal
Fat 131.97 g 15.24 g
Carbohydrate 536.65 g 61.97 g
Protein 30.84 g 3.56 g
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