Salted caramel ice cream pops recipe

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

1. 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.
2. 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.