How to make no-churn caramel swirl ice cream

How to make no-churn caramel swirl ice cream

With so many of us watching what we eat and how we eat, treat days are as exciting, if not more, than Christmas morning is to a child. And on those days there’s nothing more rewarding than a scoop or five of your favourite ice cream, especially on hot summer days.


  1. Whisk 4 free-range egg whites until soft peaks form. Slowly add 110 g caster sugar while whisking until stiff peaks form.

    Step 1

  2. Beat 1 cup cream in a separate bowl. Carefully fold 4 free-range egg yolks into the cream, then fold the egg yolk-and-cream mixture into the egg-white mixture. Pour into a freezerproof container.

    Step 2

  3. Freeze for 2 hours, remove from the freezer, then swirl 1 x 360 g can Caramel Treat into the ice cream.

    Step 3

  4. Freeze for a further 4 to 6 hours, or until set.

    Step 4

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