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No-churn salted caramel ice-cream sandwiches 

Don’t Janu-worry about a thing! Beat the budget blues with this quick, easy and budget-friendly recipe for  no-churn salted caramel ice-cream sandwiches.

No-churn salted caramel ice-cream sandwiches 

Makes 10-12 

You can also sandwich the ice cream between store-bought cookies. If sandwiches are too ambitious, this works just as well served in cones.


500ml cream 
3 cans Caramel Treat, plus extra for drizzling 
½ tsp sea salt flakes (or use fine salt) 
1 box (400g) ready-rolled puff pastry, defrosted 
Chopped and toasted nuts or praline, for serving 
Mint leaves, for garnish 


  1. Whisk the cream into stiff peaks.
  2. Whisk the caramel until smooth. 
  3. Add of cream to caramel and mix until well combined, then fold remaining cream into caramel mixture. 
  4. Pour into a 30x20cm tray and freeze for 8-12 hours or overnight. 
  5. Preheat oven to 200°C. Prick pastry all over with a fork and cut into rectangles. 
  6. Place on a baking tray and bake for 13-18 minutes or until golden. Cool. 
  7. Cut ice cream into the same size as pastry shapes. Refreeze to set, if needed. 
  8. Sandwich the ice cream portions between two pastry rectangles. 
  9. Serve drizzled with extra caramel, top with toasted nuts or praline and garnish with mint leaves.

Cook’s note 
Cut the ice cream before the party and refreeze to avoid a sticky, melting mess. 

Recipe and photography: Fresh Living Magazine

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