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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!
- 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)
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!
- 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!)
Find my other Recipes on my Recipes Page!
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