Summer is officially here! If you know me at all, you know that I LOVE summer. For a born and raised Canadian, I really, really despise winter. Summer is where most of my happiest memories have been made. I don’t have to wear socks, I can go for a nice walk at 9pm at night with no jacket on, I can EAT OUTSIDE….oh man. The list goes on and on.
Although I feel like I’m spending the majority of my summer in a sleep-deprived haze, I’m doing my best to enjoy it. I don’t know about you, but I’d much rather be sleep-deprived in the summer while the sun is shining and I can play outside, rather than being holed up inside staring at the snow!
Part of my enjoying summer means enjoying all of the yummy treats that go along with it. While that definitely includes fresh berries and stone fruits (yay), it also means ICE CREAM! I so love ice cream. Since discovering the no churn method of making ice cream, I almost always have a pint in the freezer. It is SO easy, and you can really get creative with different flavours and fillings.
Today’s ice cream recipe is my contribution to the summer blog hop hosted by my friend Kendra over at Joy in Our Home. You might even be popping by after your last stop over at Live, Laugh, Rowe (that ice cream pie!?!?). You can see all of the other fun summer posts at the bottom of the recipe!
Now – this ice cream. One of my favourite ice cream flavours has always been Rolo. It’s got so much of what I love: smooth chocolate and ribbons of caramel, with chunks of Rolo scattered throughout!
Since starting to make my own ice cream, it didn’t take me long to attempt my own version of Rolo. The nice thing about making your own is that you are in total control of the amount of caramel and Rolo pieces in it!! No more digging for gold in the ice cream container, leading to a fight with your significant other about your “mining”. Or is that just Etienne and I….?!
As always, this ice cream comes together in a snap. The one extra step would be making the caramel sauce, but you could always use store-bought (I won’t tell). I just used my trusty salted caramel sauce recipe!
Add the cocoa powder to the whipping cream halfway through the whipping process (once it starts to get a bit thicker). The rest is the same as any of my other no churn recipes. Fold in the condensed milk, followed by the Rolo pieces, and then layer it all with caramel sauce.
After making and eating this ice cream, be sure to check out another amazing no churn recipe by my friend Stacey at The Sugar Coated Cottage.
Two scoops for me, please!
Your favourite flavour from the ice cream aisle, in an easy no churn version! The best part? You get to control the amount of caramel and Rolo pieces!
- 2 cups heavy whipping cream
- 1/2 cup cocoa powder
- 1 300 mL can sweetened condensed milk
- 1 cup mini Rolo pieces
- 1/2 cup caramel sauce*
- Pour the heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment and beat on high for 2-3 minutes, or until thickened. Add the cocoa powder and begin running the mixer on low until the powder is incorporated, then run on high for another 2-3 minutes or until the mixture is thick like whipped cream.
- Remove the bowl from the mixer, and fold in the condensed milk using a spatula or large wooden spoon. Fold in the Rolo pieces.
- Layer the ice cream with caramel sauce into a standard sized loaf pan or other freezer-safe container. Freeze for 5-6 hours or until firm.
Ice cream will keep in the freezer for 1-2 weeks.
- Use any caramel sauce on hand, homemade or store-bought
Be sure to check out all of the other posts below from the summer blog hop!!
Vignettes on Monday
Front Porches on Tuesday
Recipes on Wednesday
Mantles on Friday