No-churn caramel pecan ice cream

Name: No-churn caramel pecan ice cream
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 135 g bag Werther’s Original Butter Candies (13-14 sweets); 100 g pack roasted salted pecans; ½ tsp sea salt flakes; 397 g can condensed milk; 1 tsp vanilla extract; 500 ml double cream; Ice cream cones, to serve (optional)

A fantastically easy, no-churn ice cream that is sweet, nutty and guaranteed to impress.

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Vegetarian

Serves10
CourseDessert
Prepare20 mins
Cook-
Total time20 mins
Plusfreezing

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½ x 135g bag Werther’s Original Butter Candies (13-14 sweets)
100g pack roasted salted pecans
½ tsp sea salt flakes
397g can condensed milk
1 tsp vanilla extract
500ml double cream
Ice cream cones, to serve (optional)

Put the candies in a food processor and whizz until finely chopped. Add the pecans and sea salt flakes, then pulse until the pecans are in small pieces; set aside.
In a large bowl, mix the condensed milk and vanilla extract; set aside. In a separate large mixing bowl, use an electric hand mixer to whisk the double cream to soft peaks.
Fold the condensed milk into the cream until combined, then fold through all but a handful of the candy and pecan mixture. Transfer to a 900g loaf tin, then scatter with the remaining pecan mixture. Freeze for at least 6 hours, ideally overnight. Remove from the freezer for 5-10 minutes to soften a little before scooping and serving in cones, if liked.