No Churn Crunchie Ice Cream!
Delicious, sweet & creamy no-churn honey and caramel with oodles of Crunchies... mmmm, no-churn Crunchie ice cream!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 ml double cream
- 397 g Carnations caramel ((or Dulce de Leche))
- 100 g clear honey
- 200 g Crunchies ((plus extra!))
Instructions
- 1
In a stand mixer with the whisk attachment (or a large bowl with a hand-held whisk), whisk together the double cream, carnations caramel and honey on a medium-high speed until smooth – this can take a couple of minutes but its worth it!
- 2
Continue to whisk the mixture until it's starting to thicken and is combined.
- 3
Fold through the chopped up Crunchie bars.
- 4
Pour into a freezer proof container, or a 2lb Loaf Tin like in the pictures!
- 5
Add any extra Crunchie pieces you have to the top, and cover with a lid or some cling film and freeze for at least 5-6 hours, or overnight!
- 6
To serve, remove from the freezer about 15 minutes before you wish to serve.