RECIPE
Easy Homemade Rolo Ice Cream
Make this delicious summer treat with your favourite caramel-filled chocolates!
25 September, 2025
If you’re looking for something rich, creamy and utterly delicious, our no-churn Rolo® ice cream is your next kitchen win. Made with just a handful of ingredients, it’s unbelievably easy, and no ice cream maker is needed! While it does take a little patience to set in the freezer, the reward is a smooth, velvety ice cream swirled with chunks of chocolatey Rolo®.
Bringing a dish to someone else’s party? Try making our Rolo Cheesecake – or even salted caramel brownies made with Rolo®s!
If you’re having fun in the kitchen with Rolo®, do tag us on Instagram! We love to see your creations. And for more recipes, inspiration and tips, don’t forget to sign up to our newsletter.
Rolo® Flavours
Rolo® is all about blending delicious flavours in one incredible bite! Its smooth milk chocolate shell hides a luscious, golden caramel centre. The soft snap of the chocolate blends instantly with the buttery caramel, creating a melt-in-your-mouth moment that’s equal parts rich, creamy and delicious every time!
Serving Suggestions
Your Rolo® ice cream is incredible on its own in a bowl or can be served in a cone for extra texture and crunch factor. Pair it with a cup of your favourite tea or coffee!
How to Store Rolo® Ice Cream
Keep your ice cream in the freezer for up to three months, but we doubt you’ll need to!
You will need
- A loaf tin
- Baking paper
Ingredients
- 1 tin (397g) Carnation Condensed Milk
- 2 tsp vanilla extract
- 500ml whipping cream, cold
- 82g Rolo® (16 pieces), chopped
Each slice (1/12) typically contains
of an adult’s Reference Intake (RI)*
Energy per 100g: 1519kJ/365kcal
Method
- Add the condensed milk and vanilla into a mixing bowl and whisk to combine.
- Pour the cold cream into another large mixing bowl and whisk until stiff peaks form. Add one third of the cream to the condensed milk and fold to combine. Add the rest of the cream and fold again gently to combine. Add the Rolo® chocolate and fold one last time to combine. The folding will cause the cream to deflate slightly, but don’t worry. There will still be enough air in the mixture to create a smooth ice cream.
- Tip the mixture into a baking paper-lined loaf tin and use a spatula to smooth the top. Cover with a sheet of baking paper and lightly press it down into the mixture so that there is no air between the two. Pop the tin into the freezer overnight to set.
- To serve, simply remove the tin from the freezer and let it stand at room temperature for 10 minutes. Scoop balls of ice cream and serve in bowls or cones.
Top Tips
The secret to great no-churn ice cream lies in the assembly. Fold the ingredients together gently to retain as much air in the whipped cream as possible. Adding the cream in stages helps achieve a good consistency.
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