It's no secret I'm an ice-cream addict and I also love to take shortcuts, so this two-ingredient ice-cream ticks both boxes.

Serves
4-6

Preparation

10min

Skill level

Easy
By
Average: 3.6 (24 votes)
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Ingredients

  • 600 ml single (pouring) cream
  • 340 g can caramel or dulce de leche

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time: 3-4 hours.

1. Place the cream in a bowl and whisk until soft peaks have almost formed.

2. Mix the caramel until smooth and fold into the cream.

3. Place in a metal container and cover. Freeze for 3–4 hours or until firm. Serve in scoops.