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