Salted caramel ice cream pops Recipe

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makes:

16

Skill:

easy

Cost:

cheap

Total Time:

00:30
plus freezing

Prep:

00:30
plus freezing

Cooking:

00:00

Nutrition per portion

RDA
Calories 113 kCal 6%
Fat 4g 6%
  -  Saturates 2.5g 13%
Carbohydrates 16g 6%

These salted caramel ice cream pops have the softest set and sweetest taste. Making salted caramel ice cream without an ice cream machine is so easy, the trick is using a chilled can of evaporated milk so it whips into a thick and creamy mixture. We’ve used our salted caramel ice cream to make these fun mini pops, but you could use the same mixture to make an easy no-churn ice cream. The soft set of these ice cream pops means they melt in your mouth and have an irresistibly smooth texture, as well as a beautiful caramelised flavour. Good quality sea salt really enhances the flavour of this ice cream and balances the sweetness so well. Ice lollies are the ultimate treat for a sunny day, and we think these salted caramel ice cream pops are the perfect ice lolly for kids and grown ups alike.

Ingredients

  • 1 tin (410g) evaporated milk
  • 1 tin (397g) carnation caramel
  • 1tsp Maldon sea salt
  • juice of ½ lemon

Method

  • Chill the tin of evaporated milk in the freezer for 30 minutes. Remove and pour the milk into a large bowl.  Whisk with the tin of caramel until thick and fluffy in an electric mixer – this will take about 10 minutes – then stir in the salt and lemon juice.

  • Pour the caramel mixture into individual tart tins – we used mini flan tins 5cm in diameter, but you could also use small ramekins etc. Place them in the freezer for 1 hour to semi-set. Remove and press the lolly sticks into the ice cream and sprinkle the Maldon salt evenly over the surface, and return to the freezer. Leave to set for another 4-5 hours, until frozen. The mixture will set to a soft freeze, because of the caramel, so don’t worry if they’re not completely solid. Serve the mini lollies immediately.

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