No-Churn Greek Yoghurt Ice-Cream (with a caramel swirl and Snickers)

This Greek yoghurt and Snickers no-churn ice-cream is made with only four ingredients. The end result is a lusciously dreamy dessert swirled with caramel and peppered with chunks of Snickers.

Ingredients

250g (8¾ oz) Greek yoghurt
250ml (1 cup) whipping cream
400g (14 oz) caramel (dulce de leche)
120g (4¼ oz) Snickers (or anything else you like)
handful salted peanuts (optional)

Instructions

Whisk the cream and Greek yoghurt together in a large bowl (I used my stand mixer) until it is thick, and peaks start to form.
Retain two tablespoons of the caramel, and gently stir through the remaining caramel so that it creates swirls.
Chop the Snickers into smaller pieces.
Retain a little for the top, and then fold the remaining Snickers through the mixture carefully.
Swirl the remaining caramel into the top of the mixture, topped off with the remaining Snickers. Sprinkle a couple of salted peanuts (optional).
If you are using a container that has a lid, pop it on top.
If your container does not have a lid, cover with several pieces of cling film and then foil. This will help prevent air crystals from forming.
Place in the freezer for at least 24 hours.
When ready to eat, let the ice-cream sit on the counter for a little while until it softens.
Serve in a bowl or cornet, and drizzle over some chocolate sauce (if you fancy it). Enjoy!

Notes

This recipe first appeared on my original blog, The Culinary Jumble. The base of the recipe remains the same, but I have used Snickers instead of Maltesers.

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.