(serves 4)


  • 2 cans of Condensed Milk
  • Water
  • Sea Salt
  • 2 ½ cups of thickened cream

Pour one can of condensed milk into an oven-proof dish then sprinkle lightly with sea salt. Cover the dish in foil ensuring the edges are tightly sealed. You’ll now need to create a water bath – place the dish in a large roasting tin then fill the tin ¾ of the way with water. Place in an oven at 220 degrees Celsius, for 45 minutes. You will need to check the water levels regularly, ensuring it is always at ¾ of the way and top up as needed.

Pour cream into a large mixing bowl and using a hand mixer beat until slightly thickened. In the same bowl, pour a can of condensed milk and fold through with a spatula. Lightly beat again with a hand mixer to ensure it’s well mixed through. Transport mixture into a shallow dish suitable for the freezer. Spoon some of the caramel mixture in and swirl throughout using a knife. Cover the mixture with baking paper or plastic wrap, and freeze overnight or for several hours. Using an ice cream scoop, scoop into cups and don’t forget to lick the spoon!