Rich Caramel and Coconut Ice Cream
Recipe Type: Dessert
Use up leftover caramel and make this beautiful ice cream of caramelized sugars and smooth coconut cream, perfect to top any dessert or eat on its own. Caramel ice cream with a tropical twist.
  • Coconut cream- 625ml (21 fluid ounces)
  • Cream- 250ml (8.5 fluid ounces)
  • Corn starch- 2 tsp
  • Milk- 2tbsp
  • Caramel sauce- ½ cup
  • For the caramel:
  • Condensed milk- ½ tin
  • Butter- ¼ cup
  • Sugar- ¼ cup
  • Golden syrup- 2tbsp
To make the caramel sauce:
  1. Combine the Condensed milk, butter, Sugar and golden syrup in a thick bottomed pan and mix well.
  2. Allow the mixture to simmer over medium heat till the butter melts and the sugar is dissolved.
  3. Increase the heat and allow the mixture to bring to a boil. Allow the mixture to bubble for 3-4 minutes, stirring continuously so that it does not burn. Remove the mixture and set aside.
For the ice cream:
  1. Make a slurry by mixing the corn starch and milk and set aside.
  2. Combine the coconut cream and cream in a thick bottomed pan and allow the mixture to simmer over medium heat.
  3. Once the mixture comes to a gentle boil, stir in the slurry and the caramel and mix well.
  4. Allow the mixture to simmer for 10-15minutes more or until the mixture is thick enough to cover the back of the spoon.
  5. Transfer the mixture to a freezer safe bowl and set aside to cool completely.
  6. Cover the ice cream with a cling film touching the top and then secure it with an air tight lid.
  7. Freeze the ice cream for 4hrs or overnight and Enjoy!!!
Recipe by Honest Cooking by Mercato Fabbrica at