Summer Treats Part 2 | The easiest ever ice-cream recipe | No churn caramel ice cream | Lottie Shaw's ​Seriously Good Caramel Sauce

The Little Jar with so much potential...

Don't you just love rustling up a great pud from favourites you have in the cupboard? The saviour to so many puddings...our seriously good caramel sauce is just one of those little jars that elevates a pudding to be a little bit special. 

Drizzled on a warm sponge, "ta da" amazing! Add a little swipe onto the bowl of your fresh berry crumble, it adds a rich sweetness to balance the acidic fruit, AND there is just nothing better than a spoonful on top of an ice cream....

So, for all our caramel sauce fans, here is an ice cream recipe that our caramel sauce is the star of the show - easy to do, without the need for hours of churning or an ice cream machine. 

Condensed milk & our seriously good caramel sauce are the magic ingredients in this simple no churn caramel ice cream and the end result is creamy and smooth.

Serving tip? Sandwiched between two Yorkshire Parkin ginger biscuits and you have a rich ginger & creamy caramel ice cream sandwich that is the perfect BBQ pudding or mid afternoon staycation treat.

Serves 8 | Prep 5 mins plus a 2-3 hours freezing | NO COOK V EASY |

Here are the ingredients for our fun, quick & fuss free homemade creamy ice cream recipe without the need for an ice cream maker...

Ice cream ingredients:

1 Jar Lottie Shaw's Caramel sauce

1 397g Can of condensed milk

600ml Tub of double cream

1 tsp Vanilla Extract

peanut butter (optional)


Serving tip ingredients:

Yorkshire Parkin Biscuits per person (1 box contains 10 biscuits / 5 servings)


Method...

Put 1/2 a 397g can sweetened condensed milk, 600ml cream and 1 tsp vanilla extract in a large bowl and beat with an electric whisk until thick and quite stiff, similar to the consistency of clotted cream. Transfer to a freezer container or a large loaf tin.

Next warm our jar of our Lottie Shaw's caramel sauce and if you’d like a salted peanut caramel twist add 3 tbsp of crunchy peanut butter to the pan. Leave to cool a little, then swirl the nutty caramel through the ice cream mixed (above) then cover and freeze for a few hours, or until solid.

Our favourite dairy free & vegan version is our heritage Oatmeal & Raisin Biscuits (vegan) with your favourite vegan ice cream.

[Serves 8 Prep 5 mins plus a few hours freezing | NO COOK V EASY]

Put 1/2 a 397g can sweetened condensed milk, 600ml cream and 1 tsp vanilla extract in a large bowl and beat with an electric whisk until thick and quite stiff, similar to the consistency of clotted cream. Transfer to a freezer container or a large loaf tin.

Next warm our jar of caramel sauce and if you’d like a peanut caramel twist (it is really good) add 3 tbsp of crunchy peanut butter to the pan. Leave to cool a little, then swirl the nutty caramel through the ice cream mixed (above) then cover and freeze for a few hours, or until solid.

Click here to buy a  jar of Lottie Shaw's Caramel Sauce or see allergens info.

Click here to buy Lottie Shaw's award winning Yorkshire Parkin biscuits or see allergens info.

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