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Baking

Chocolate and Caramel No-churn Ice-cream

about 6 - 8 Portions
Easy
240
This is the easiest ice-cream you’ll ever make and we’re sure it’ll be the tastiest too!
Ingredients
Preparation
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
Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
Dr. Oetker Milk Chocolate Chunks
Total:
240 min
Prep:
15 min
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! 

Recipe Tips
Your ice-cream will keep in the freezer for up to 3 months. 
Recipe Tips
This is quite a soft serve ice-cream and therefore should be taken out of the freezer when you’re ready to serve.
Recipe Tips
Why not try mixing some of our edible cookie dough through your ice-cream mixture before freezing! 
Additional information
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Ingredients

For the Ice-cream
500 mlWhipping Cream
397 gCondensed Milk
50 gDr. Oetker Fine Dark Cocoa Powder
15 mlDr. Oetker Madagascan Vanilla Extract (1 tbsp)
100 gDr. Oetker Milk Chocolate Chunks
50 gHoneycomb (pieces)
50 gCaramel Sauce
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
Picture - Dr. Oetker Milk Chocolate Chunks
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! 

  • Your ice-cream will keep in the freezer for up to 3 months. 
  • This is quite a soft serve ice-cream and therefore should be taken out of the freezer when you’re ready to serve.
  • Why not try mixing some of our edible cookie dough through your ice-cream mixture before freezing!