No-churn salted-caramel ice-cream sandwiches

If sandwiches are too ambitious, this works just as well served in cones.

Less than 30 minutes (plus freezing time)

Makes 10-12

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  • 1 large tub (500ml) cream
  • 3 cans (395g each) Caramel Treat + extra for drizzling
  • ½ tsp (3ml) sea-salt flakes
  • 1 box (400g) ready-rolled puff pastry, defrosted
  • Praline or honeycomb, for serving (optional)
  • Mint, for serving (optional)


  1. Whisk cream until stiff peaks form.
  2. Whisk caramel until smooth.
  3. Add ⅓ of cream to caramel and mix until well combined – this will lighten the mixture – then fold in remaining cream.
  4. Pour into a 30cm x 20cm tray and freeze for 8-12 hours or overnight.
  5. For sandwiches, preheat oven to 200°C.
  6. Roll pastry slightly thinner, about 3mm, on a floured surface.
  7. Prick pastry all over with a fork and cut into rectangles.
  8. Place on a baking tray and bake for 13-18 minutes, or until golden.
  9. Allow to cool.
  10. Cut ice cream into the same size as pastry shapes.
  11. Refreeze to set, if needed.
  12. Sandwich ice cream between two pastry rectangles.
  13. Serve drizzled with extra caramel, and topped with praline or honeycomb, if using, and garnished with mint, if using.



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