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  • Brittany Aldridge

Rum, Walnut & Salted Caramel Ice Cream (No-Churn)

This is the easiest ice cream ever - no churning required and only 7 ingredients away from perfectly creamy, boozy, sweet and salty, ice cream. The walnuts offer serious crunch and the salty rum caramel is deliciously folded throughout. Leave the rum out of the caramel if you want to make this kid friendly, or even change it up and add another flavour (this recipe is highly versatile!). So what are you waiting for? Read ahead now!

This recipe will serve 8 people.


For the ice cream base:

  • ½ a 397g can of sweetened condensed milk

  • 600mLs of double cream

  • 2 teaspoons of vanilla extract

For the rum caramel & walnuts:

  • 2 teaspoons of flaky salt

  • 1/2 cup of walnuts

  • 1/4 cup of dark rum

  • 1 cup of caster sugar

  • 1/3 cup of water

  • 175mLs of thickened cream


  • In a medium saucepan or milkpan on medium-high heat, add sugar and water then wait for the sugar to dissolve and turn deeply golden around 5 to 7 minutes. Add the rum and salt then cook, while stirring frequently until the salt has dissolved and the rum has burned off slightly (around 1 minute).

  • Add the cream to the caramel, still stirring frequently for another minute. Finally, add the walnuts and stir through before taking the pan of the stove. Set aside to cool down slightly while you make the base.

  • Pour the condensed milk, cream and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. (Alternatively you can use a large bowl and a handheld electric mixer).

  • Beat the mixture at medium speed until thoroughly incorporated, and the cream is thick and stiff. Pour in the caramel and fold through slightly, be careful not to over mix as you want a ripple effect!

  • Spoon mixture into a freezer-proof container (I used a loaf tin), cover in cling wrap and freeze for at least 5 hours (or until solid). Please enjoy!

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