Caramel & Chocolate Ben & Jerry’s style Ice Cream…Ooooh served with caramelised bananas!

Ice cream a la ZoBird!

I LOVE ice cream…anybody who knows me, knows that besides cake, chocolate and various other sins ice cream is my ultimate indulgence.  Much to Di Meos delight in Whitley Bay; especially during the summer months, I frequent their establishment consuming all double creamy, frozen goodness until I feel sick with my bestie Ollie…Believe me it’s embarrassing when the whole Di Meo family know you!!!  Anyhoo…I went to Urban Outfitters and found the Ben & Jerry’s Homemade Ice Cream & Dessert Book.  Originally published in 1987 (so we’re talking pre-Caramel Chew Chew and pre-Phish food) this book is like every ice cream makers dream.  I will hasten to add that I would never refer to myself as an ice cream ‘maker’ passe, but now that I have made my first batch I believe that I should at least continue to produce such delicious delights and in turn be able to coin the term – ZoBird’s Ices…now that does have a ring to it, doesn’t it?!

So read on if you are brave and would like to trial out some Ben & Jerry action…IMPORTANT NOTE…this is a very easy recipe, you DO NOT need an ice cream maker and consequently may end up with an ice cream addiction paired with an ever-increasing waistband….Don’t say I didn’t warn you! 


Cow Scoop = Optional…Carte D’Or tub = convenient size!

Now there aren’t step-by-step pictures here as I got carried away with the whole process and forgot, but this is literally the easiest thing ever and in the words of Ben & Jerry ‘there’s no such thing as an unredeemingly bad batch of ice cream’.


  • 2 cups of double cream
  • 1 cup of milk (I used semi-skimmed)
  • 2 large eggs
  • 3/4 cup of sugar


  • 1/2 tin of caramel (creme de leche)
  • Magic Stars (as many as you like :) )


  • Whisk the eggs with a hand mixer until they are light and fluffy
  • Whisk in the sugar gradually until it is fully blended in – about a minute.
  • Pour in the cream and carry on whisking.
  • Finally add the milk and ensure it is all blended.
  • At this point you can transfer the mix to a meal bowl (ideally) or a freezer safe bowl; I used a metal one as it holds th cold better.
  • Pop this in the freezer covered in cling film and set your timer for an hour.
  • After the hour return and whisk briskly until the parts around the edge that have started to freeze are equally combined again-make sure you scrape around the edges!
  • Pop it back in the freezer and leave for an hour.
  • Come back again and whisk as above – Do this one more time.
  • On the final go you need to get a plastic tub that will hold around a litre of ice cream – hence why I used the Carte D’Or tub.
  • Spread a ladle of the mixture in the base of the tub.
  • Dollop in some leche and swirl with a spoon, then scatter your magic stars or chocolate on top.
  • Proceed to layer these up until you get to the top…add your final bits of leche and some stars before putting the lid on and returning to the freezer.
  • This now needs to be left for at last 2hrs or a little less if you want it quite soft.

Stars and leche for the pretty-factor!

Now if you want to serve this solo then it will be amazing!!!  However we had friends over and I needed to use up some bananas (I hate waste!!!!) an decided to combine my newly made ice cream with caramelised bananas.

Very simply made:

  • Add 2 tbsps brown sugar and 1 tbsp of water to a pan
  • warm through until combined and whisk in around 3tbsp of double cream (left from ice cream recipe)
  • Slice 3 bananas and throw them in the delicious caramel bath!!!
  • Stir until fully coated and simmer for around 2mins.
  • Spoon in to bowls (massive scoops for 2 banana loving fiends or 4 for not so munchful people) and add some ice cream scoops…om nom!!!!

It’s a taste sensation!!!!

So give it a go!  If you’re knocking around the house for the day this is the perfect low-maintenance pud that gives so much satisfaction, and let’s be honest…it’s cream and sugar…what’s not to like!?!

The beauty of this recipe is that you can literally start with the basic cream base (above) and add whatever fillings you want depending on how you feel.

I plan to crack out a Lemon Meringue recipe soon and want to experiment with Bacon, Pecan and Maple Syrup; I know…who would have thought i’d trial bacon in something ELSE!.

Happy ice cream making peeps!

Muchos Love

ZoBird xxx


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