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Joe & Seph's Prosecco Ice Cream

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• 2 x 230g jars of Joe & Seph’s Prosecco Caramel Sauce

• 1 x tsp of vanilla essence

• 600ml thick double cream

• 1 x small can of sweetened condensed milk 

• 1 x pinch of salt 



1. In a large bowl, mix the cream, condensed milk, vanilla and salt with a hand whisk and beat until very thick. 

2. Fold in one (230g) jar of Joe & Seph’s Prosecco Caramel Sauce, until completely mixed. 

3. Get a plastic tub ready, and spoon the mix in tablespoon at a time. 

4. To create the caramel sauce ripple, pour the caramel in and continue to layer the cream. With a knife, move it around to create that ripple effect. 

5. Freeze for a minimum of 2 hours.

6. Drizzle plenty of Joe & Seph's Prosecco Caramel Sauce on top!

7. Serve in bowls, cones, waffles (sraight from the tub with a spoon...) and enjoy!