Millionaire Ice Cream (no-churn)
This Millionaires Ice Cream has caramel ice cream with biscuits swirled through, chocolate ganache topping and is decorated with some sprinkles.
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This Millionaire Ice Cream is
A no-churn recipe – meaning you don’t need any machines to make it, it can be done by hand.
Super soft and creamy
Perfect for cooling off in the warmer weather.
Millionaire Ice Cream
I love a no-churn ice cream recipe; they are perfect for the summer because they are so quick and easy to make. Plus, you don’t need an ice cream machine to make it.
There are already a few different ice cream recipes on my website including Strawberry Cheesecake Ice Cream, Nutella, Blueberry Muffin and Raspberry Ripple.
This Millionaire Ice Cream is a little bit different from the other ice cream recipes on my blog, although it is made in the same way.
The ice cream only has four ingredients: condensed milk, double cream, caramel and biscuits.
Related Recipes
Strawberry Cheesecake Ice Cream
You need to use double cream in this recipe, single cream won’t work. You also need to use full-fat sweetened condensed milk; low-fat versions or evaporated milk won’t work.
The condensed milk and double cream need to be whipped together until it is thick and holds soft peaks, before adding in the caramel.
I folded the crushed biscuits through. As usual, I just crushed them using my hands. You could put them into a food processor to blitz them or into a food-safe bag and crush them with a rolling pin.
I prefer crushing them using my hands because then you end up with lots of different-sized chunks of biscuit.
You can use any freezer-safe container to keep this ice cream. I didn’t have one so used a loaf tin instead and the ice cream fit perfectly, with enough space at the top of the chocolate ganache.
Chocolate Ganache
I wanted the ice cream to represent a millionaire shortbread bar, and we have the biscuit and caramel in the ice cream, so I just had to add a chocolate ganache topping.
Chocolate ganache is super quick and easy to make. I used milk chocolate, but you could use dark or a combination of both.
Before you pour the double cream over the top of the chocolate you need to make sure it is warm enough to melt the chocolate. You don’t want the cream to be boiling but it should have steam coming from the top.
Once the chocolate has melted, I poured the ganache over the top of the caramel ice cream and popped the ice cream into the freezer.
Freezing the Ice Cream
I used a 2lb loaf tin and covered it with cling film before popping it into the freezer. You could use Tupperware or even an old clean ice cream tub. Just make sure that it is freezer-safe.
The ice cream will last up to 3 months in the freezer.
Alternatives
If you just wanted to make caramel ice cream, just leave out the biscuits and chocolate ganache topping.
Equipment
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Millionaire Ice Cream (no-churn)
Ingredients
For the Millionaire Ice Cream
- 500 ml Double Cream
- 397 g Sweetened Condensed Milk (one tin)
- 150 ml Caramel
- 200 g Biscuits (crushed)
For the Chocolate Ganache
- 100 ml Double Cream
- 100 g Milk Chocolate
To Decorate
- Chocolate Chips
- Sprinkles
Instructions
To Make the Ice Cream
- Add the double cream and condensed milk to a large bowl and whisk on a medium speed until it is thick.
- Add in the caramel and mix until it is fully incorporated.
- Fold through the crushed biscuits until they are evenly distributed.
- Pour the mixture into your container or loaf tin and leave to one side.
To Make the Chocolate Ganache
- Break up your chocolate into a bowl and leave to one side.
- In a heatproof bowl add your double cream and melt in the microwave on 30-second bursts until it is just about to start boiling. Alternatively, you can heat the cream up in a saucepan on a medium heat. You will know it is ready as there should be small bubbles around the edge of the bowl/pan.
- Pour the cream over the top of your chocolate and butter and leave for 2-3 minutes, the heat of the cream should melt the chocolate.
- Stir the chocolate mixture until it is completely incorporated and smooth. If there are still little lumps of chocolate put the entire mixture back into the microwave on 10-second bursts until it is completely smooth.
- Pour it over the top of the caramel ice cream mixture and smooth.
- Sprinkle over the chocolate chips and sprinkles, before covering and putting into the freezer for 4-5 hours until completely set.
Notes
- This Millionaire Ice Cream will last up to 3 months in the freezer.