Menu

Rolo Ice Cream!

*This post may contain affiliate links. Please see my disclosure for more details!*

A Delicious Three-Ingredient No-Churn Rolo Ice Cream! 

So hello there – a three-ingredient Rolo Ice Cream?! Oh YES PLEASE. This is glorious, this is delicious, and it’s probably my favourite ever. I mean, I adore my Oreo Ice Cream from the oven week still, but caramel is where my heart is, so I just can’t resist it! 

We all know and appreciate my love for Rolos on this blog. My No-Bake Rolo Cheesecake is probably the recipe that started everything off into full-time work for me as it was so popular, and I just LOVE my Rolo Cookie bars

If you aren’t sure (I mean.. how could you not?!) A Rolo is a soft-centred caramel sweet, with a chocolate shell! There are other caramel sweets out there that you can use of course – but I have a passionate love for Rolos so here we are!

My love for them is quite obvious when you realise that my dog is called Rolo – he is a golden retriever, so it was more to do with the caramel colour, but otherwise… yes. Rolos. 

So! When it comes to no-churn ice cream like this, they are incredibly easy to make! You use either condensed milk or the caramel version, along with double cream (heavy cream!). You can then flavour it – for example, I swirled through extra caramel in this one, and also the Rolos! 

Rolos come in regular size, and little size – and I use a mixture of both. However, some shops only sell one or the other – so it doesn’t matter which! The little Rolos means you get more chocolate, regular size means more caramel! 

If you can’t find caramel condensed milk, you can make your own with a can of condensed milk! There are a few methods such as using the microwave – or even boiling the can for a few hours in a pan of boiling water!

To boil the condensed milk to make caramel, you need to remove the label, and completely submerge the tin in water and simmer for about 3 hours. It needs to be always covered in water whilst boiling – you then leave it to cool completely before opening! 

Or, you can add the condensed milk to a double boiler (pan over simmering water) and heat about about 1.5-2 hours! You can also use the microwave to make the caramel, but timings on this can vary greatly due to microwaves varying so much themselves!

You can use other caramels, but generally, if you can’t find condensed milk caramel, I would advise using condensed milk as a base, and then still swirling through a different caramel sauce instead! 

There are so many different flavours you can make with ice cream – and I love that it’s so versatile. You can, of course, use an ice cream maker to make this, but you don’t have to! Usually, when making classic ice cream without a machine you have to mix the mixture with a for every few hours to get the right texture – but with no-churn, you don’t!

You can serve this in a waffle cone, a regular cone, in a bowl – with cream, with caramel sauce, with extra Rolos… there really is no end to it! You can even just leave the Rolos out and have a basic caramel ice cream! 

Let me know if you love the recipe or have tried it in the comments! Enjoy! x

Rolo Ice Cream!

A Delicious Three-Ingredient No-Churn Rolo Ice Cream!  
5 from 2 votes
Print Pin Rate
Category: Dessert
Type: Ice Cream
Keyword: Caramel, Rolo
Prep Time: 10 minutes
Cook Time: 10 minutes
Freezing Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 14 People
Author: Jane's Patisserie

Ingredients

Ice Cream

  • 600 ml Double Cream
  • 397 g Condensed Milk Caramel (one tin)
  • 100-200 g Rolos (regular or little)
  • 100 g Caramel Sauce (can also be condensed milk caramel)

Instructions

For the Ice Cream Mix

  • Add your Double Cream and Condensed Milk Caramel to a large bowl. If you can't access the caramel tin, you can use regular condensed milk.
  • Whisk on a low-medium speed until the ingredients are smooth and even.
  • Turn the whisk up a bit higher and whisk till the mixture is starting to thicken and is lovely and smooth - It doesn't need to be extremely thick, it just needs to be smooth and starting to thicken.
  • Alternatively, you can whip the cream up to soft peaks, and fold the two ingredients together.
  • Add 1/3 of your Ice Cream mix to your tin/tub (I use a 2lb loaf tin, but you need anything that can fit about 2L of ice cream!) and swirl through 1/3 of the caramel sauce and Rolos!
  • Repeat twice more so all the ingredients are used up.
  • Put the tub/tin your freezer till frozen and firm and enjoy!

Notes

  • This is based on my other ice cream recipes such as my Biscoff Ice Cream
  • You can of course use an ice cream maker if you have one - but this is designed for those who don't!
  • I use carnations caramel for the ice cream base and also the sauce to swirl through!
  • If you can't access condensed milk caramel, you can use plain condensed milk (As you will still be swirling through a different caramel sauce) or you can make your own condensed milk caramel at home!
  • How long it takes to freeze depends on your freezer - freeze until completely solid. 
  • No-Churn Ice Cream can sometimes need at least 5-10 minutes before scooping!
  • This will last in the freezer for up to a month! (If not longer!)
Nutrition Facts
Rolo Ice Cream!
Amount Per Serving
Calories 200 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 60mg20%
Sodium 55mg2%
Potassium 52mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 645IU13%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

17 Comments

  • Judles
    August 16, 2020 at 1:50 pm

    5 stars
    Definitely making this next. I’ve made a few of your ice cream recipes but the honeycomb is definitely the favourite so far, I even made home made honeycomb to go in it and was delicious! I think this will definitely be a close second as we love love love all things caramel! x

    Reply
  • Vicki G
    July 29, 2020 at 6:04 pm

    5 stars
    Oh my gosh, I’ve just been scrolling through your recipes, as i do… and wow! I’m adding the ingredients to my food shop right now! Making your carrot cake on Friday, for my dads birthday and have made so many of your cakes ! Rolo/salted caramel drip cake is my favourite! 😍

    Reply
  • Bexii g
    July 1, 2020 at 7:39 am

    When you say condensed milk caramel do you Just mean carnation caramel? I’ve searched all my local tesco, morrisons, sainsburys and I cant find a condensed milk caramel anywhere only carnation caramel

    Many thanks

    Reply
    • Jane's Patisserie
      July 1, 2020 at 9:16 am

      Hiya – yes, carnation caramel is condensed milk caramel!

  • Radhika
    June 22, 2020 at 9:35 am

    Hi Jane, i made this ice cream over the weekend and it was absolutely delicious!! It is the best no churn ice cream I have ever tasted. I am going to use the double cream and the condensed milk as a base and see what other chocolate bars i can experiment with. Any suggestions would be greatly appreciated. Thanks x

    Reply
  • Cheryl
    June 17, 2020 at 11:05 am

    Hi, will this ice cream work with Cadbury’s caramel and which would be best bars or the caramel buttons.

    Reply
  • Katie Fisher-Haynes
    June 16, 2020 at 6:18 pm

    Hi 🙂 do you know if this would be ok to keep in the fridge for 24 hours before freezing? I want to make it Friday but won’t have room in my freezer until Saturday.
    Thanks x

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:20 pm

      Hey! I mean you can, but it may make the texture go sliiiightly different! x

  • Alix
    June 15, 2020 at 3:19 pm

    Hi there.
    Is the condensed milk caramel, like the carnation caramel that comes in a tin? Doesn’t set?…. just wondered if I could save 3 hours haha!

    Reply
    • Jane's Patisserie
      June 15, 2020 at 5:19 pm

      Hiya sorry I’m confused! – for this ice cream recipe the carnation caramel is the right thing. The ice cream will still take a few hours to freeze solid.

  • Shazia
    June 15, 2020 at 2:31 pm

    Hi! I am hoping to make this tomorrow. I have an icecream maker, could you advise if the recipe needs any adjustment for this? Thanks 🙂

    Reply
    • Jane's Patisserie
      June 15, 2020 at 5:20 pm

      Hey! No just use it as it is and just churn until it’s the right thick ice cream consistency! x

  • Gemma
    June 13, 2020 at 9:19 am

    Hi Jane,
    I am wondering if the condensed caramel is the type of caramel you could use in a millionaire shortbread?
    Thanks.
    P.s – love you ice-cream recipes. It’s the only one I’ll eat now 😋

    Reply
    • Jane's Patisserie
      June 13, 2020 at 9:41 am

      Hiya – I never recommend using this type of caramel in millionaires shortbread as it doesn’t set solid (I explain this on the recipes!) – it’s much better to make it yourself. x

  • Sharron
    June 13, 2020 at 8:24 am

    OMG. That looks delicious, Biscoff ice cream and now Rolo ice cream. Heaven in a cone 😆

    Reply

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.