No-churn caramel pecan ice cream

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Step 1

Put the candies in a food processor and whizz until finely chopped. Add the pecans and sea salt flakes, then pulse until the pecans are in small pieces; set aside.

Step 2

In a large bowl, mix the condensed milk and vanilla extract; set aside. In a separate large mixing bowl, use an electric hand mixer to whisk the double cream to soft peaks.

Step 3

Fold the condensed milk into the cream until combined, then fold through all but a handful of the candy and pecan mixture. Transfer to a 900g loaf tin, then scatter with the remaining pecan mixture. Freeze for at least 6 hours, ideally overnight. Remove from the freezer for 5-10 minutes to soften a little before scooping and serving in cones, if liked.