Sweet vanilla roasted pureed plums folded through creamy no-churn perfection and frozen. Drizzled with salted caramel sauce and candied hazelnuts, these popsicles will see you through the change of season in perfect fashion.
For the roasted plums
600g (approx 13) plums, halved and de-stoned
1/4 cup brown sugar
1 tablespoon vanilla bean paste
Pinch of salt
For the no-churn ice-cream base
600ml whipping cream
397g (1 can) condensed milk
1 teaspoon vanilla bean extract
40g (1/4 cup) salted caramel sauce, optional
Chopped hazelnuts optional
1. Use store bought caramel sauce (totally acceptable) or create a jar of your own. Recipe found here.
2. To release the popsicles from their moulds, run the moulds for a couple of seconds under hot water.
3. To store in the freezer: release all the popsicles from the mould and individually wrap in baking paper and then store in an airtight container or ziplock bag.
4. To make candied hazelnuts, I tossed them in to toast them for a couple of minutes and then added to the pan a tablespoon or two of maple syrup and brown sugar and let them simmer for another couple of minutes. Then I let poured them on baking paper and let them cool before chopping.
Keywords: Iced treat, frozen, ice-cream, plums