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!)