Easy No-Churn Muscovado Caramel Ice Cream

posted in: Dessert, Recipes | 27

Muscovado Caramel No Churn Ice Cream | Patisserie Makes Perfect

No-churn ice cream is pretty much everywhere at the moment. I admit, until I made my own, I was sceptical. I don’t have the space in my kitchen or the money for an ice-cream maker, so the idea of an ice cream that you could make without churning or stirring, seemed a bit too good to be true.

I had some leftover muscovado caramel from the Les Miserables I made and after seeing all the amazing no-churn ice cream recipes on a lot of the blogs I follow, I decided to give it a try and make my own.

Muscovado Caramel No Churn Ice Cream | Patisserie Makes Perfect

This is such a simple recipe, you really have no excuse not to make it. I have included a recipe for muscovado caramel. This can be tricky to make (I burnt my first batch) as muscovado sugar has a habit of burning quite easily. So if you’ve never made caramel before, try making my salted caramel instead. If you want to make it even easier you can buy a good jar of caramel from the supermarket.

The two ingredients that make up the ice cream base are double cream and evaporated milk. These are whisked together and then the caramel is added, before everything is put in the freezer to set.

If you don’t add caramel to your ice cream base, then you should swap the evaporated milk for condensed milk, so that it will be sweeter, if you’re adding fruit/chocolate/nuts etc.

Muscovado Caramel No Churn Ice Cream | Patisserie Makes Perfect

Here’s the recipe, whip up a batch this weekend and you can have super soft ice cream without any churning. Just leave it out of the freezer for 10 minutes before serving and it’ll be delicious with extra sauce and chopped nuts added.

Muscovado Caramel No Churn Ice Cream | Patisserie Makes Perfect

Easy No-Churn Muscovado Caramel Ice Cream

Patisserie Makes Perfect
This is an incredibly easy recipe for no-churn ice cream. This has a muscovado caramel in the base and a ripple running through it. The muscovado caramel has a tendency to burn, so you can make this with my salted caramel or a shop bought version instead.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Servings 800 ml


  • 90 ml Double Cream
  • 180 g Dark Muscovado Sugar
  • 150 g Salted Butter cut into cubes
  • 300 ml Double Cream
  • 170 g Evaporated Milk
  • 100 g Muscovado Caramel
  • Extra for drizzling.


  • First begin by making the caramel. Place half the sugar into a heavy based pan and heat it gently until it begins to melt. Then add the rest of the sugar and melt until all of the sugar turns to syrup.
  • Take care as it's really easy to burn the muscovado sugar at this stage.
  • Heat the cream in a separate pan to boiling and then take the sugar off the heat and add the cream, be careful as this will bubble up and lots of heat will escape.
  • Stir the caramel until it stops bubbling and then slowly add the salted butter a few cubes at a time and stir until it is melted and combined.
  • Pour the caramel into a bowl and allow to cool.
  • To make the ice cream, place the cream and the evaporated milk in a the bowl of a stand mixer and whisk until it is a thick cream and forms stiff peaks. This may take a while.
  • Then slowly whisk through the 100g of caramel, this will turn the cream a milky coffee colour.
  • When the caramel is mixed through take the ice cream mix and stir through some more of the caramel so that is it not completely mixed in and is more like a ripple.
  • Place the ice cream in a loaf tin or tupperware container and cover with a lid or cling film. Put the ice-cream in the freezer for 6 hours or overnight.
  • Then you'll have a delicious ice-cream ready to serve, you can always add more caramel or chopped walnuts to serve.

Muscovado Caramel No Churn Ice Cream | Patisserie Makes Perfect

Thanks for reading.



I have added this recipe to Fabulous Foodie Fridays.

27 Responses

  1. Tom

    I melt the muscovado with the cream (or milk) for caramel, so it doesn’t burn. Am i missing something by doing it this way?

    And if you add the butter in a big block or two, it slowly melts as you incorporate it.

    I love muscovado ice cream, but have never tried no-churn till now, thanks for the recipe.

    • patisseriemakesperfect

      Hi Tom, you need to create a caramel by heating the sugar and then add 90ml of hot cream to the caramel as per step 3 and 4. The reason you add the butter in small cubes is because there won’t be enough heat in the caramel to melt a big block of butter and also you’re never get the two to emulsify. You add it gradually so you don’t end up with a caramel with an oil slick sat on top of it.

  2. Jodie Dodd

    I had no idea ice cream could be made so easily! I’m printing this out and giving it to my daughter, I know she’ll make it! I’m not a huge ice cream fan but she is. She’s now hooked on gelato after her trip to Spain. And I’m going to buy the jar of caramel, just because. 😀 xx

    • PatisserieMakesPerfect

      it’s so easy Jodie. I was so impressed! I’m planning to make mint choc chip soon! Her trip to Spain sounds amazing! Enjoy the caramel, with a spoon! x

  3. liz @ Strayed Table

    OM Goodness! That looks so good. I am going through an ice-cream phase at the moment. It may be winter here but that is not stopping me from giving this a go.

  4. Lauren @ Create Bake Make

    I love no churn ice cream as it’s so easy and there is no excuse not to make it! Thanks for linking up with us for Fabulous Foodie Fridays, have a great weekend 🙂

  5. Lucy Parissi

    You had me at caramel. Omg it looks yum. And I love the ice cream scooper (my precious… I may visit just to ‘borrow’ it). I have been making more ice cream recently but it is a pain to photograph – you have done a great job : )

    • PatisserieMakesPerfect

      Check out ebay! I had to buy it because I didn’t actually have an ice-cream scoop. Thanks for the photo comments, I don’t often do light pictures like this, but it was fun. x

  6. Erin

    Yum. This looks so delicious. I love that it’s no churn- I hate waiting for the ice cream churner bucket to freeze!

  7. PatisserieMakesPerfect

    You can halve the quantity Laura if you just have a tiny freezer. This recipe is pretty rich, so you don’t need loads of it. Thanks for the kind comments. x

  8. Oana Olguta

    Sometimes I wish I was a bigger fan of ice cream as this looks divine. Summer will soon be over and I only had one ice cream, literally just one. But I need to do something about it as I think I’m missing on something big here 😀
    Well done, Angela!

    • PatisserieMakesPerfect

      I know what you mean Oana, I really don’t eat a lot of ice-cream either. I certainly never buy it and I really only made this to see if it actually works. I can tell you it’s so tasty. You should try it! x

  9. Hannah Hossack-Lodge

    I love the idea of muscovado caramel, it sounds amazing! I am lucky enough to own two ice cream makers (though not lucky enough to have quite enough space for them…) so I’ve never actually made a no churn ice cream! x

    • PatisserieMakesPerfect

      Wow, that’s the opposite of me, I’ve never made a proper ice-cream with a custard base etc! Give it a go Hannah, I’d be interested to know what you think about the difference between the two! x

  10. Charlotte Oates

    Oh Angela this sounds delicious. I really must jump on the 2 ingredient no churn ice cream bandwagon, every time I see one it looks amazing and yours is no exception.

    • PatisserieMakesPerfect

      Thanks Charlotte. I was genuinely surprised how nice it was, I really wasn’t expecting much, as sometimes these recipes feel a bit gimmicky. I am a total convert though. I shall definitely be making my own ice cream to serve with desserts now.

  11. Beeta @ Mon Petit Four

    I love no-churn ice cream as I don’t have an ice cream maker so it’s a foolproof alternative. Your ice cream looks gorgeous. I love that you mixed in your muscovado caramel – what a lovely idea. Beautiful photography too, Angela!

    • PatisserieMakesPerfect

      Thanks Beeta. I was so pleased to have some leftover muscovado caramel to be able to make this. It made it so much more indulgent. This is my first batch of no-churn ice cream, but it won’t be my last. What flavours have you made?

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