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No Churn Honey Caramel Ice Cream

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  • 600 ml thickened cream
  • 400 g dulce de leche
  • 100 g honey
  • 100 g Violet Crumble, roughly chopped


  • Line a loaf pan with cling-film and set aside.
  • Using an electric mixer with whisk attachment, whisk together the cream, dulce de leche, and honey on medium-high speed until still peaks form. 
  • Using a spatula, fold through 50g of the chopped up Violet Crumble and pour into the loaf tin. Top with the extra 50g of Violet Crumble. Cover with cling-film and freeze over night. 
  • To serve, remove ice cream from the freezer about 30 minutes before serving to soften slightly. Will last in the freezer for 1 month, unless you eat it before then!


Adapted from Jane’s Patisserie